No, it’s not some new hideous dance move for weddings, but it can be served at weddings on a sweet table! This is a delightful cookie, Greek origins – although I think the name pretty much shows its roots! This is a wonderful treat for the 2022 Christmas collection – Melomakarona!

I wanted to make this as part of the 2021 Treats, but already posted another Greek cookie. My daughter reminded me of it this year! As I was making it I could think of so many possible variations and I will of course list my thoughts below. This cookie comes together wonderfully well. The dough is luxurious and feels most sinful as you roll it between your palms (phew… I need a cigarette!). Shapes easily into balls and best of all – no mixer, no refrigeration and no rolling pin required. No excuses can be made.

It is an olive oil cookie (I know I’ve done a couple of orange, olive oil blogs, but they really are tasty), so no butter is required; no egg either. Just good quality olive oil. I hesitate saying that as this cookie has a fair amount of spices and gets dipped into a flavored simple syrup so whatever tastes of the olive oil you may expect to find will be lost. None-the-less, a good olive oil will make a better cookie. You will use up all the syrup for these cookies, but in case you don’t, just add it to some tea or a cocktail! 

I love this time of year!  I think we we will finally be able to get the whole family together this year.  So much to bake, so much to cook – so little time! Make this cookie, you, your family and your friends will enjoy them. Stay safe, stay healthy and as always – enjoy!

Suggestions and/or Substitutions 
Make this alcohol free by swapping the alcohol for orange juice – measure for measure (I can’t believe I actually said “make this alcohol free”) 
Use toasted chopped pecans or walnuts instead of almonds, maybe a combination
You could also press the balls into the ground nuts before baking 
Use orange blossom water – sparingly, in the simple syrup – taste it before your cookie does, start again if needed

Ingredients
For the Syrup
• 1 cup granulated sugar
• 1 (2-inch-long) cinnamon sticks
• 3 whole clove
• ½ orange, put the entire half in the pot with the syrup
• 1 tbsp brandy or Grand Marnier
• ½ cup honey

For the Cookies
• 1⅓ cups/315 milliliters extra-virgin olive oil
• 1 – 2 large oranges, zested and juiced to get 1 cup/240ml of juice (you may need the second orange)
• ¼ cup/25 grams icing sugar
• 3 tbsps brandy or Grand Marnier
• 1½ tsps ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp sea salt
• 3 cups plus 2 tablespoons/500 grams all-purpose flour
• 1 cup/110 grams fine semolina
• ½ tsp baking soda
• ½ cup toasted nuts, I used almonds, coarsely chopped 

Directions

  1. Begin by making the syrup for the cookies – combine all the ingredients except for the Grand Marnier and honey in a small pot – bring to a boil, reduce the heat to a simmer and cook for about 5 minutes
  2. Remove from the heat and stir in the honey and liquor until incorporated – taste (why not, you should like the taste of it) – set aside to cool
  3. Heat the oven to 37f0f and line 2 baking sheets with parchment paper
  4. In a mixing bowl, whisk together flour, semolina and baking soda – set aside
  5. In a large mixing bowl, zest the orange and add the 1 cup of juice
  6. Add the olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt – mix well
  7. Add the flour to the olive oil mixture folding to mix until evenly incorporated
  8. The dough will look shiny and sticky but will not be sticky, it forms beautifully into balls
  9. Using your hands, scoop up 1 tbsp of the dough and using your palms, roll the dough into balls
  10. Place on the cookie sheet and flatten slightly
  11. Bake for 20 – 25 minutes, rotating trays half way through – mine took 22 minutes at 370f
  12. While the cookies are baking, roast your nuts, remove to a board and chop
  13. Transfer the nuts to a small mixing bowl and add about 3 tbsp of the syrup – toss to coat – set aside
  14. Squeeze the orange into the syrup and remove it and the cinnamon stick and cloves from the syrup and transfer to a medium sized bowl to make the next step easier 
  15. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them to coat both sides – they will absorb more when the cookies are hot, besides the sizzling sound they make as you dip then in the syrup – so satisfying
  16. Remove cookies from the syrup using a slotted spoon and arrange them on the parchment lined tray
  17. When all the cookies have been soaked, using a teaspoon, scoop up some of the syrup coated nuts and slide onto the top of each cookie
  18. Let cool completely before storing – separate layers of cookies with parchment paper to prevent sticking