Thessaloniki Cured Melomakarona

Thessaloniki Cured Melomakarona are a traditional Greek dessert that hold a special place on the tables during festive seasons, particularly Christmas. Originating from the northern city of Greece, Thessaloniki, these cookies are known for their unique combination of flavors and textures. They are sweetened with honey and infused with rich spices that were historically traded through Thessaloniki’s port, reflecting the city's vibrant past as a cultural and economic crossroad.

Ingredients

• All-purpose flour - 500g
• Extra virgin olive oil - 200ml
• Fresh orange juice - 100ml
• Brandy - 50ml
• Granulated sugar - 100g
• Greeks honey - 200g
• Baking powder - 1 tablespoon
• Baking soda - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground cloves - 1/2 teaspoon
• Chopped walnuts - 100g
• Water - 250ml
• Lemon peel - 1 piece
• Vanilla extract - 1 teaspoon

Preparation

To begin, preheat your oven to 180°C (356°F). While the oven is warming up, you can prepare the dough. In a large mixing bowl, combine the olive oil, orange juice, and brandy. Mix these liquids well, as the aromatic blend creates the distinct flavor found in Melomakarona.

Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and cloves. These are the key to creating that soft, crumbly texture typical of these cookies.

Combining

Gradually add the dry ingredients to the liquid mixture. Stir slowly, ensuring the mixture is smooth and free of lumps. Once the dough achieves a soft consistency, it should be pliable enough to shape into cookies but not sticky.

Shaping the Cookies

Line a baking sheet with parchment paper. Take small amounts of dough and roll them into oval shapes, approximately 5 to 6 cm in length. Place them evenly on the baking sheet.

Baking

Bake the Melomakarona in the preheated oven for around 20 minutes or until the edges are golden brown. Remember to keep an eye on the time using your cooking timer to avoid overbaking.

Syrup Preparation

While the cookies are baking, prepare the syrup. In a saucepan, combine water, honey, sugar, and lemon peel. Bring to a simmer, stir until the sugar dissolves, and let it boil for 2-3 minutes. Add the vanilla extract.

Soaking the Cookies

Once the Melomakarona are out of the oven and slightly cooled, dip them in the warm syrup for about 10 seconds each. Let excess syrup drip off before placing them on a platter.

Finishing Touches

Sprinkle the soaked cookies with chopped walnuts while they are sticky from the syrup. This addition gives them a delightful crunch that complements their soft, syrupy interior.

Enjoying & Storage

These indulgent cookies are best enjoyed a day after preparation when the flavors have deepened. Serve with a cup of Greek coffee or tea to experience the traditional Greek hospitality. Store them in an airtight container to maintain their softness for up to a week.