WebMelomakarona: ½ cup fine semolina 4 cups flour 1⁄2 tbsp baking powder ⅓ cups orange juice 3 tbsp cognac ⅓ cups sugar 1 tbsp cinnamon, powdered 1⁄3 tsp …
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In a pan boil all of the water, sugar, cinnamon, cloves and the orange (cut in half, with skin and seeds) for 5 minutes. Let it cool for some time and then add the honey. Let the syrup cool completely while you are preparing and baking the melomakarona. Preheat the oven to 170* C (340*F).
So adding some semolina to the melomakarona mixture will ensure that the dough is more absorbent and will soak up and retain a lot more of the honey syrup. This will make your melomakarona deliciously soft on the inside while also slightly crunchy on the outside!
Whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves and nutmeg in a medium bowl and set aside. Whisk the olive oil, vegetable oil, sugar, orange juice, honey and 1/4 cup water in another large bowl until the sugar is dissolved.
While this melomakarona recipe is how the cookies are traditionally made, there are some changes you could make to fit them to your tastes. For instance, you can use crushed almonds, pistachios or pecans can be substituted for the ground toasted walnuts.