Chocolate Covered Melomakarona

CHOCOLATE COVERED MELOMAKARONA
Greek Honey – Walnut Cookies

 

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The melomakarono is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey.
Along with the Kourabies it is a traditional dessert prepared primarily during the Christmas holiday season.
Dark chocolate-covered melomakarona are also a more recent variation of the traditional recipe.

Try out this traditional sweet delight and let the smell of freshly baked cookies, orange and cinnamon remind you it’s Christmas!!!

 

 

ingredients:
*2 cups all purpose flour
*4 cups fine semolina
*1 ½ cup Olive Oil
*2 cups walnut kernel
*½ cup sugar
*½ cup brandy
*½ teaspoon ground cloves
*½ teaspoon ground cinnamon
*1 teaspoon baking powder
*1 teaspoon baking soda
*1 orange (the zest and the juice)
*½ cup walnut for sprinkle

For the syrup:
*1 orange peel
*2 cups sugar
*2 cups honey
*2 cups of water
*1 cinnamon stick

Topping:
*dark chocolate , melted

 

 

Directions:

 

In a mixer, beat olive oil and the sugar for about 5 minutes until homogenized.
When the mixture turns pale white, add the brandy and the soda dissolved in the juice, the baking powder, the zest and the cinnamon.
Pour the mixture in a bowl and while working it by hand, add gradually the semolina and the flour (already mixed with each other)
Knead until the mixture turns into homogenized tight dough.
Thickly chop the walnuts and spice them with some cinnamon.
With your palm, open small dough sheets, fill them with some walnuts and mold them gently to cover the walnuts with the dough.
Preheat the oven at 180°C.
Put the melomakarona in a baking tray layered with greaseproof paper, pierce each one with a fork and bake them for about 25 – 30 minutes.
To make the syrup, boil all the ingredients in a pot: water, the sugar, the orange peel and the cinnamon stick. Boil for about 5 more minutes. Add the honey, remove the pot from heat and let it cool.
When the melomakarona are baked, use a slotted spoon to dip them in the syrup for 1 minute.
Put them in a platter and set aside.
Melt your chocolate by using a bain marie
Dunk each cookie in the melted chocolate and roll it around until it is fully covered and place on parchment paper
Sprinkle with ground walnuts on top of each cookie
Place the cookies in the fridge until the chocolate becomes solid

 

 


 

 

 

 

 

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