Ingredients
½ cup fine semolina
4 cups flour
1⁄2 tbsp baking powder
⅓ cups orange juice
3 tbsp cognac
⅓ cups sugar
1 tbsp cinnamon, powdered
1⁄3 tsp nutmeg, powdered
1⁄3 tsp clove, powdered
1 tsp vanilla extract
1⁄2 tbsp baking soda
⅓ cup water
½ cup olive oil
½ cup vegetable oil, or sunflower oil
3 tbsp honey
orange zest, from 2 oranges
1¼ cups water
2¾ cups sugar
2 cinnamon sticks
3 whole cloves
1 orange, cut in half
7 oz honey
1⅔ cups walnut, chopped
cinnamon, powdered
clove, powdered
Preparation
In a pot, add water, sugar, cinnamon sticks, whole cloves, and oranges. Boil for 3 to 4 minutes until sugar has dissolved. Remove from heat and stir in honey. Set aside to cool.
Preheat oven to 356 degrees F. Cover 4 baking trays with parchment paper.
In a bowl add semolina, flour, and baking powder. Whisk to combine.
In a separate large bowl, add orange juice, cognac, sugar, nutmeg, cinnamon, clove, and vanilla. Mix until combined. Add baking soda and whisk immediately for 5 to 10 seconds or until combined. The baking soda should be completely dissolved and foamy.
Add water, oil, orange zest, and honey into the orange juice mixture. Whisk again to combine.
Add the flour mixture into the orange juice mixture. Start kneading by hand to make a dough. Knead until ingredients combine and dough is smooth and soft. Do not overwork the dough.
Pinch a portion of dough about the size of a walnut or about 1 ounce. Using palms shape dough into smooth egg like oblongs. Place on the baking tray. Using a fork, Pierce each dough ball 3 times halfway through.
Place the baking trays of melomakarona in the oven and bake for 15 to 20 minutes or until lightly brown and cooked through.
When the cookies come out dip them in immediately in cold syrup. With a slotted spoon, flip the melomakarona in the syrup for 10 to 20 seconds for an even coating and absorption. Place cookies on a platter and sprinkle with chopped walnuts.
Serve and enjoy or store the melomakarona at room temperature in an airtight container.
