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Ingredients
- 1 1/2 c. Extra virgin olive oil
- 1/2 c. Butter, unsalted (at room temperature)
- 1 c. Beer
- 3/4 tsp Cinnamon, grnd
- 1/4 tsp Grnd cloves, grnd Orange peel (use the grated peel of one orange)
- 1 c. Sugar
- 2 c. Semolina, finely grnd
- 6 c. Flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1 1/2 c. Sugar (for the syrup)
- 1 1/2 c. Honey
- 1 c. Water
- 1/2 c. Walnuts, minced
Directions
- Put the extra virgin olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat till they are thoroughly blended.
- Sift about one c. of flour with the baking soda, baking pwdr and salt and blend into the mix. Add in the semolina, a c. at a time, into the mix.
- Add in the sufficient of the remaining flour, a c. at a time, till you get a rather hard dough (you may need a bit more or possibly less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or possibly three C of flour have been added.
- Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets greased with a little extra virgin olive oil. Bake at 350 degrees F. for half an hour. Remove the cookies from the oven and let them cold for about half an hour.
- Make the syrup: mix the sugar, honey and water, and bring them to a boil. Cook on low heat for three min and skim off the foam which forms on top. Pour the warm syrup over the cookies, sprinkle them with the minced walnuts and let them soak overnight.
- NOTES:* Traditional greek Christmas cookies soaked in honey syrup - This is one of the two kinds of confection which are traditionally consumed in large quantities in Greece during the holiday season (the other is kourabiedes). I suppose the name translates to something like "honey macaroons", except which they are not really macaroons. I got the
- * You can use flour instead of semolina, but only as a last resort, as you will not be able to get which wonderful grainy texture that you get if you use semolina.
- * The amounts given here are for only half a recipe. Considering which it is very hard to eat only one melomacarono, making the full recipe may not be as outrageous as it sounds!
- Difficulty: Easy to moderate.
- Time: 30 min preparation, 30 min baking, 30 min cooling, overnight soaking.
- Precision: approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 12 servings | |
| Calories 948 | |
| Calories from Fat 326 | 34% |
| Total Fat 37.02g | 46% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 305mg | 13% |
| Potassium 160mg | 5% |
| Total Carbs 145.71g | 39% |
| Dietary Fiber 3.1g | 10% |
| Sugars 76.66g | 51% |
| Protein 10.63g | 17% |
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