Ann Hatzimangas


These are good, but I have to admit, took me a few tries to get them just right. I find they're nicer if you use the rule: cold syrup - hot cookies. Also, no matter how sweet the syrup is, the walnuts tend to fall off, so I warmed a little honey and using my pastry brush, brushed the cookies with honey right after I took them out of the syrup and they stick!!
Everyone loved them, 100 gone in four days...thumbs up


★★★★★ 1 vote

approx 50 cookies
15 Min
20 Min
Convection Oven


  • 2 c
  • 1/2 c
  • 1/2 c
    beer (i used amstel)
  • 1 1/2 tsp
    baking soda
  • 4 Tbsp
    orange juice
  • 4 Tbsp
  • 1
    rind of orange, grated
  • 1000 g
    all purpose flour
  • 1 Tbsp
    baking powder
  • 250 g
    walnuts, chopped

  • 1 c
  • 1/2 c
  • 2 c

How to Make Melomakarona


  1. SYRUP: bring water, sugar and honey to boil, simmer 10 minutes and cool completely. (if you want add a few orange rinds)

    Beat the oil and sugar on high speed for 5 minutes. In a small bowl blend the brandy, orange juice and rind, beer and soda. It will be frothy. Add to oil mixture and stir.
  2. Sift the baking powder into the flour and add gradually to the mix.You might not use all the flour, the dough should not stick to your hands but it should be moist enough to form cookies and keep their shape.
  3. Using the prongs of a fork, make some horizontal lines on the cookies, helps absorb the syrup. Bake in a pre-heated oven at 200 degrees until they have a nice golden color.
  4. When baked, remove and immediately drop a few cookies into the cold syrup. I use a large pot so that I can do 6-8 cookies at a time, by the time you've dropped the 8th cookie, start taking the first ones out.Using your pastry brush, brush with honey and dip them in the walnuts. Enjoy!

Printable Recipe Card

About Melomakarona

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Greek

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