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# :cookie: Melomakarona

![Melomakarona](../assets/images/melomakarona.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 1.48 hours |

## :salt: Ingredients - Dough

- :ear_of_rice: 6.75 cups flour
- :dash: 1.5 tsp baking powder
- :custard: 1 tsp cinnamon
- :salt: 1 tsp salt
- :cup_with_straw: 0.5 tsp baking soda
- :four_leaf_clover: 0.25 tsp cloves
- :butter: 1 stick butter
- :candy: 1 cup sugar
- :egg: 2 eggs
- :olive: 1.5 cup olive oil
- :orange_circle: 1 cup orange juice
- :orange_circle: 2 tsp orange zest

## :salt: Ingredients - Honey Syrup

- :orange_circle: 3 strips orange peel
- :candy: 1.5 cups sugar
- :honey_pot: 1.5 cups honey
- :droplet: 1.5 cups water

## :salt: Ingredients - Walnut Topping

- :chestnut: 8 oz finely chopped walnuts
- :custard: 1 tsp cinnamon
- :four_leaf_clover: 0.13 tsp cloves

## :cooking: Cookware

- 1 stand mixer
- 1 tall sauté pan
- 1 slotted spoon
- 1 parchment
- 1 wire rack

## :pencil: Instructions - Dough

### Step 1

To make dough, whisk together flour, 1.5 tsp baking powder, 1 tsp cinnamon, 1 tsp salt, 1/2 tsp baking soda, and 1/4 tsp
cloves.

### Step 2

In a stand mixer, cream butter and 1 cup sugar for 3 minutes. Reduce speed to low, then add eggs, olive oil, orange
juice, and orange zest.

### Step 3

Refrigerate for 1 hour or overnight.

## :pencil: Instructions - Honey Syrup

### Step 4

To make honey syrup, stir together orange peel, 1.5 cups sugar, honey, and water in a tall sauté pan.

### Step 5

Heat to boiling and allow to boil for 1 minute. Remove from heat and let syrup cool completely.

## :pencil: Instructions - Walnut Topping

### Step 6

To make the walnut topping, stir together finely chipped walnuts, 1 tsp cinnamon, and 1/8 tsp cloves.

### Step 7

To bake cookies, preheat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops
of cookies with a fork 4 to 5 times so that tiny marks are visible.

### Step 8

Return remaining dough to refrigerator between batches.

### Step 9

Bake cookies for 20 to 25 minutes. Line a cooling rack with parchment paper.

### Step 10

In batches, transfer hot cookies to cool honey syrup. Soak for 30 seconds, turning halfway through.

### Step 11

Using a slotted spoon, transfer cookies to parchment-lined wire rack. Immediately sprinkle with walnut topping.

### Step 12

When completely cooled, transfer cookies to airtight containers. With parchment paper between layers. Cookies will last
up to 2 weeks.