Melomakarona-Honey Cookies with Mavrodaphne

Melomakarona-Honey Cookies with Mavrodaphne
Melomakarona, the cousin of Kourambiethes, traditional Christmas sweets have their technique to get soaped in a delicious honey syrup properly, to be tasty and soft inside. The dough should be soft and fluffy to not become hard during baking and syrup to be viscous with a lot of honey and flavored with exquisite essential oils of orange but also the individual flavors of cinnamon and cloves.
The Mavrodaphne, this wonderful Greek product, gives tasty heady tones in melomakarona and as a final complement of all this comes the crushed walnuts to meet all of the above.
work: 30′ time: 1h:15′ easy:
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Melomakarona-Honey Cookies with Mavrodaphne Melomakarona-Honey Cookies with Mavrodaphne

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Dough Ingredients (30-35 pieces)

  • 530g (1.2 lbs) flour for all purpose
  • 90g (9.2 oz) fine semolina
  • 100g (3.5 oz) icing sugar
  • 1½ orange juice + zest
  • 200g (7.1 oz) sunflower
  • 100g (3.5 oz) olive oil
  • 2 tsp baking powder
  • 1 tsp sharp soda
  • 2 shots Mavrodaphne
  • 1 tsp cinnamon powder
  • 1 tsp clove powder
  • 100g (3.5 oz) crushed walnuts, mixed with a little cinnamon & cloves ground for sprinkling
In a large bowl, add the oil with the sugar, baking soda, orange juice, zest, Mavrodafne and spices.
Mix well with the whisk to dissolve the sugar.
Gradually add the semolina and flour mixed with baking powder. As you add the dry ingredients mixture will tighten when using a wooden spoon. If necessary add a tablespoon of flour. We must have a very soft and pliable dough. Do not knead.
Divide the dough into small balls and mold into oblong or round shapes melomakarona. Place them in the oven baking tray lined with greaseproof paper and spaced. You slit them with a small fork.
Bake them in preheated oven with air in the lower rack at 175℃ (347℉, Gas:3.9) until slightly browned on the edges for ~20 minutes. Check to have been baked and underneath. Remove them from the oven and let them cool completely.


  • 420g (14.8 oz) sugar
  • 500g (1.1 lbs) water
  • 280g-300g (9.9oz -1.1oz) honey
  • 2 sticks cinnamon
  • 10 whole cloves
  • 1 orange peel
  • 2-3 tbsp lemon juice
In a saucepan put all the ingredients of the syrup and cook over medium heat for 10 minutes until you have a thick syrup. If the syrup is not thick the result will be to have wet melomakarona and not soaped.
At the end of cooking, add lemon juice and honey. Stir and let it boil. The pot you have it continuously up over very low heat, as soap the melomakarona, to keep the syrup at constant temperature.
In a slotted spoon place 4-5 melomakarona and immerse them in syrup for 2'-3' turning them on the other side too.
Remove them with a slotted spoon and place them in a row on a flat surface to dry.
Sprinkle a serving platter with walnuts finely and place honeyed melomakarona. Sprinkle with a little left over syrup or some honey. Sprinkle with lots of walnuts.
Melomakarona-Honey Cookies with Mavrodaphne Melomakarona-Honey Cookies with Mavrodaphne Melomakarona-Honey Cookies with Mavrodaphne
In the Kitchen Stories file, there are many recipes savory and sweet flavors for the Christmas Holidays for those who want to prepare their festive list.
If you want to find them all assembled, go to page Recipes (top left of the site) and select the ones that interest you.
Melomakarona-Honey Cookies with Mavrodaphne Melomakarona-Honey Cookies with Mavrodaphne

Author:Zambia G. Sifaki