Melomakarona with honey and walnuts
Ingredients
- 333.3 gWheat flour (sifted)
- 100 gDurum wheat semolina (fine)
- 133.3 mlExtra virgin olive oil
- 66.7 mlOrange juice
- 66.7 gBrown sugar
- 133.3 gHoney (thyme or flower honey)
- 66.7 gWalnut kernel (crushed)
- 0.7 tspCinnamon ground
- 0.7 pinchClove
- 0.7 tspBaking soda
- 0.7 pcCitrus sinensis (L.) Osbeck (for zest)
- 20 mlJerez Brandy
Method
Dark, melt-in-the-mouth cookies soaked in a spiced honey and orange syrup. Crunchy roasted walnuts contrast with the soft, honeycomb-like center.
- 1
In a saucepan, bring 150ml of water to a boil with the brown sugar, honey, cinnamon, and cloves. Once the sugar has melted, remove from heat and let cool completely. The syrup must be cold when the cookies come out of the oven.
- 2
In a large mixing bowl, whisk the extra virgin olive oil with the orange juice, brandy, baking soda, and orange zest. The emulsion should be homogeneous and slightly foamy.
- 3
Pour the wheat flour and durum wheat semolina over the liquids. Mix by hand quickly. Stop as soon as the flour is incorporated: if you overwork the dough, the oil will separate and the cookies will be hard.
- 4
Form small oval balls the size of a walnut. Lightly press the top with a fork to create ridges that will hold the syrup. Bake at 180°C for 25 minutes until they are golden brown and firm to the touch.
- 5
Dip the hot cookies into the cold syrup for 20 seconds. They should absorb the liquid without falling apart. Remove them and immediately sprinkle with crushed walnut kernels.
Frequently asked questions
How do you get this dish right?
- The secret lies in the thermal shock: cold syrup on biscuits fresh out of the oven.
- Never knead the dough for a long time; just combine the ingredients.
- Let the cookies rest overnight before tasting; they will be even better.
How long does this dish keep?
Stored for 2 weeks at room temperature in an airtight container. Do not refrigerate.
