Smooth, chewy, somewhat cake-like, and swathed in citrus-infused honey, these cookies are the embodiment of time-honored traditions and historical flavors. Though melomakarona are historically formed by hand, we’ve sped up the method somewhat by rolling out the dough and utilizing a cutter. Study in regards to the historical past of this historical cookie in our Origin of a Traditional article right here.
Melomakarona
Makes about 24 cookies
Dough:
- 2 cups (250 grams) cake flour*
- ½ cup (80 grams) semolina flour
- 1 tablespoon (3 grams) orange zest
- 1 teaspoon (5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) floor cinnamon
- ¼ teaspoon floor nutmeg
- ⅛ teaspoon floor cloves
- ¼ cup (50 grams) granulated sugar
- ¼ cup (56 grams) extra-virgin olive oil
- ¼ cup (56 grams) impartial oil
- ¼ cup (60 grams) contemporary orange juice
- 2 tablespoons (30 grams) cognac
- 1 tablespoon (21 grams) honey
- 2 teaspoons (8 grams) vanilla extract
Syrup:
- 1½ cups (300 grams) granulated sugar
- ⅔ cup (160 grams) water
- 2 teaspoons (2 grams) orange zest
- ¼ cup (60 grams) contemporary orange juice
- 1 cinnamon stick
- 2 complete cloves
- ¼ cup (85 grams) honey
Topping:
- ¼ cup (28 grams) finely chopped toasted walnuts
- ¼ teaspoon floor cinnamon
- ⅛ teaspoon kosher salt
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For dough: In a medium bowl, whisk collectively flours, orange zest, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves.
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In a big bowl, whisk collectively sugar, oils, orange juice, cognac, honey, and vanilla. Stir in flour combination simply till a smooth dough types. Cowl with plastic wrap, and refrigerate for 1 hour.
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For syrup: In a small heavy-bottomed saucepan, convey sugar, ⅔ cup (160 grams) water, orange zest and juice, cinnamon stick, and cloves to a boil over medium warmth, stirring sometimes till sugar dissolves. Take away from warmth, and stir in honey. Pour into heatproof shallow dish, and let cool utterly.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Place a wire rack on a sheet of parchment paper.
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On a clear floor, roll dough right into a ½-inch-thick circle. Utilizing a 1¾-inch spherical cutter, reduce dough, rerolling scraps. Gently form circles into ovals. Place 1 inch aside on ready pans. Utilizing a fork, gently prick prime of dough a couple of times.
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Bake till backside edges start to brown, about 20 minutes. Working in batches of about 6 cookies, utilizing a slotted spatula, instantly take away scorching cookies from pans, and place in cooled syrup, gently turning cookies to coat each side. Place cookies on ready rack.
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For topping: In a small bowl, whisk collectively walnuts, cinnamon, and salt; sprinkle on prime of cookies. Let cool utterly. Retailer in an hermetic container for as much as 3 days.
*We used King Arthur Unbleached Cake Flour.
