Melomakarona

🥘 Ingredients

• flour 6 ¾ cups
• baking powder 1 ½ tsp
• cinnamon 1 tsp
• salt 1 tsp
• baking soda ½ tsp
• cloves ¼ tsp
• butter 1 stick
• sugar 1 cup
• eggs 2
• olive oil 1 ½ cup
• orange juice 1 cup
• orange zest 2 tsp
• orange peel 3 strips
• sugar 1 ½ cups
• honey 1 ½ cups
• water 1 ½ cups
• finley chopped walnuts 8 oz
• cinnamon 1 tsp
• cloves 0.12 tsp

1. 1

   To make dough, whisk together flour , 1.5 tsp baking powder , 1 tsp cinnamon , 1 tsp salt , 1/2 tsp baking soda , and 1/4 tsp cloves .
2. 2

   In a stand mixer , cream butter and 1 cup sugar for 3 minutes . Reduce speed to low, then add eggs , olive oil , orange juice , and orange zest .
3. 3

   Refrigerate for 1 hour or overnight.
4. 4

   To make honey syrup, stir together orange peel , 1.5 cups sugar , honey , and water in a tall sauté pan .
5. 5

   Heat to boiling and allow to boil for 1 minute . Remove from heat and let syrup cool completely.
6. 6

   To make the walnut topping, stir together finley chopped walnuts , 1 tsp cinnamon , and 1/8 tsp cloves .
7. 7

   To bake cookies, preheat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops of cookies with a fork 4 to 5 times so that tiny marks are visible.
8. 8

   Return remaining dough to refrigerator between batches.
9. 9

   Bake cookies for 20 to 25 minutes . Line a cooling rack with parchment paper.
10. 10

    In batches, transfer hot cookies to cool honey syrup. Soak for 30 seconds , turning halfway through.
11. 11

    Using a slotted spoon , transfer cookies to parchment -lined wire rack . Immediately sprinkle with walnut topping.
12. 12

    When completely cooled, transfer cookies to airtight containers. With parchment paper between layers. Cookies will last up to 2 weeks.