Ingredients:
2 cups extra virgin olive oil
1 cup brown sugar
¾ cup orange juice
¼ cup brandy
orange zest (bio) 2 tsp.
800 g. all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
For the syrup:
2 parts of water, 2 parts of honey, 2 parts of brown sugar
orange peel (bio)
2 cinnamon sticks
Recipe:
Whisk all ingredients in a mixer, and stop adding flour when the dough stops to cling on the mixers bowl “walls”.
With the help of a rolling pin and cupats shape your melomakarona cookies. They have to be all the same size so to be cooked evenly. In a shallow baking pan lay parchment paker and cook your melomakarona for the moderate size for 14 minutes in a preheated oven at 200 degrees, or until browned on top, for the small ones, 5-10 minutes.
Once you get melomakarona out from the oven pour into your warm syrup for a few seconds and remove. Boil your syrup over medium heat, stirring gradually for seven minutes at least, to become viscous.
We decorate our melomakarona in a platter and rub over peeled nuts, cinnamon and a little clove powder.
Bon appetit and happy holidays!
Wine pairing: Commandaria from Cyprus or aged Muscat of Samos.