Greek Melomakarona

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Christmas sweets "love" many hands! Kourabiedes, melomakarona, fragrant cakes are best made in the company of our family or friends. Gather in the kitchen, play nice music, make a hot coffee or aromatic wine, and shape your melomakarona and kourabiedes.
Festive baking should not be rushed; they don't deserve such... fate.
It's not just about baking a few sweets... It's worth getting together, rolling up sleeves, putting on aprons (well, maybe not everyone), enjoying it, baking, taking out of the oven, and then sitting by the fireplace, nibbling something, saying something, and of course, tasting our Christmas sweets.
Ingredients for melomakarona by foodurismo:
900g all-purpose flour
100g powdered sugar
450ml light olive oil
150ml fresh orange juice
100ml brandy
Zest from 1 large orange
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 tablespoon baking powder
1 teaspoon baking soda
For the garnish:
150g ground walnuts
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
For the syrup:
400ml water
400g honey
400g sugar
Zest and slices from 1 orange and 1 lemon
1-2 cinnamon sticks
3-4 cloves
Execution:
First, make the syrup and let it cool completely before using it.
In a small saucepan, combine all the ingredients for the syrup and let it come to a boil, removing the foam that will rise. Once it starts boiling, reduce the heat and let it simmer for 2-3 minutes. Remove the saucepan from the heat and set it aside until it cools completely.
In a large bowl, combine olive oil, powdered sugar, cinnamon, and cloves. Add nutmeg, orange zest, brandy, and mix well with a wooden spoon. Pour the baking soda into the orange juice and mix; you'll see that it immediately foams. Be ready to pour the foamy mixture into the bowl. Mix again. Add the baking powder to the flour and gradually add the flour to the bowl with the other ingredients, stirring with the wooden spoon. When you've added about 2/3 of the flour, leave the spoon and knead gently with your hand.
Remember that the dough for melomakarona does not need much kneading; it does not tolerate this "torture." Make quick and gentle movements just to absorb the flour, and you're ready!
Preheat the oven to 170 degrees Celsius with the fan on. Place a piece of baking paper on a baking sheet and shape melomakarona, small or larger, as you prefer.
Bake for 18-24 minutes, depending on their size.
Remove the melomakarona from the oven and dip them a few at a time (4-5 at a time) into the honey syrup.
Leave them for 5-10 seconds; the time is somewhat relative because it matters if you want them soft and well-soaked or crispy and slightly dry.
Grind the walnuts in a food processor or blender and mix them with sugar and cinnamon.
Place the mixture in a deep bowl and roll the melomakarona in it. Serve on a plate.
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The recipe was published on foodurismo.com: foodurismo.com...
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