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| Melomakarona |
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| Category: sweetsdesserts |
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| Ingrediënts: |
| 1 1/4cups light olive oil. 1/3 cup sugar. 1 cup fresh orange juice. 3-4 cups all-purpose flour. 2 1/2 teaspoons baking powder. 1/2 cup brandy. 1 1/2 cups fine semolina. For the syrup: 1 cup sugar. 1 cup honey. 2 cups water. 1 large piece of orange peel. 1 large piece of lemon peel. 1 cup coarsely ground walnuts. 2 teaspoons finely ground cloves.
1 cup fresh orange juice. 3-4 cups all-purpose flour. 2 1/2 teaspoons baking powder. 1/2 cup brandy. 1 1/2 cups fine semolina. For the syrup: 1 cup sugar. 1 cup honey. 2 cups water. 1 large piece of orange peel. 1 large piece of lemon peel. 1 cup coarsely ground walnuts. 2 teaspoons finely ground cloves. |
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| Recipe: |
| For 50 portions, using an electric mixer, beat the olive oil with the sugar. Add the orange juice. In a separate bowl, mix 2 cups flour with the baking powder, and add to the oil and orange mixture. Beat with the electric mixer adding the branddy, semolina, orange and lemon peel, cloves, and cinnamon. Turn the mixture out onto a floured surface and start kneading, adding more flour, to obtain a soft and elastic dough. Let stand for 20 to 30 minutes, covered with plastic wrap. Preheat the oven to 350 F. Take tablespoonfuls of dough and shape into oval cookies about 2 1/2 inches long. Press them on the top with the back of a fork to mark them with horizontal lines. Place on an oiled cookie sheet and bake for about 25 minutes. Let cool on a rack overnight. The next day make the honey syrup. In a saucepan, mix the sugar, honey, and water and bring to a boil. Add the orange and lemon peels and simmer for 10 minutes. Remove from the heat. Place 2 or 3 cookies on a large slotted spoon and dip them in the syrup. Don't let them soak in it; they should absorb only a little syrup, and remain crunchy. Place layers of honey-dipped Melomakarona on a serving dish. Mix the walnuts with the ground cloves, and sprinkle over the cookies. Let cool completely before serving. They keep well for about 10 days. |
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