Melomakarona with honey and walnuts

Dark, melt-in-the-mouth cookies soaked in a spiced honey and orange syrup. Crunchy roasted walnuts contrast with the soft, honeycomb-like center.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1006
• Protein: 14 g
• Carbs: 128 g
• Fat: 46 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 100 g Durum wheat semolina ( fine )
• 133.3 ml Extra virgin olive oil
• 66.7 ml Orange juice
• 66.7 g Brown sugar
• 133.3 g Honey ( thyme or flower honey )
• 66.7 g Walnut kernel ( crushed )
• 0.7 tsp Cinnamon ground
• 0.7 pinch Clove
• 0.7 tsp Baking soda
• 0.7 piece Citrus sinensis (L.) Osbeck ( for zest )
• 20 ml Jerez Brandy

Instructions

1. Syrup preparation

   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. Mixing liquids

   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. Incorporating powders

   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. Shaping and baking

   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. Soaking and finishing

   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.

Chef's tips

• 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.

Storage

Stored for 2 weeks at room temperature in an airtight container. Do not refrigerate.