Greek Chocolate Melomakarona: A Decadent Twist on a Classic!

Melomakarona, the beloved Greek Christmas cookies, are already a treat with their soft, syrup-soaked texture and hints of cinnamon, clove, and orange. But have you tried chocolate-dipped melomakarona? This modern twist elevates the traditional recipe, creating an irresistible holiday indulgence!

After soaking in a fragrant honey syrup, the cookies are dipped in melted chocolate, adding a luxurious layer.

They’re often sprinkled with finely chopped walnuts or even a mix of nuts and shredded coconut for an added crunch.

The earthy spices of the cookie pair beautifully with the sweet honey syrup and the bitterness of the chocolate.

Whether you’re a traditionalist or looking to spice up your holiday dessert table, Greek chocolate melomakarona are a must-try this season.

Have you made them before, or are they on your holiday baking list?

ingredients

2 cups all purpose flour
4 cups semolina
1 ½ cup Olive Oil
2 cups walnuts
½ cup sugar
½ cup brandy
½ tsp ground cloves
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 orange (the zest and the juice)
½ cup walnuts 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