Melomakarona — Honey-soaked walnut cookies

Melomakarona (μελομακάρονα) are the iconic Greek Christmas cookies that melt in your mouth and glisten with honey. These tender, egg-shaped cookies are traditionally made for the holidays, their name coming from the Greek words for “honey” (meli) and the old funeral bread (makaria) that inspired them. The story goes that the original dough was a simple sacrificial bread soaked in honey; over time Greeks enriched it with citrus, olive oil and spices, transforming it into a festive dessert. Today, melomakarona symbolize warmth and good fortune during the Christmas season.

Biting into a melomakarono, you first notice its exterior: slightly crisp, golden brown and tender. After baking, each cookie is briefly dunked in a warm syrup of honey and sugar, so it acquires a sticky, honey-kissed glaze that seeps into the crumb. The effect is a delightful contrast of textures – a soft, aromatic inside and a sweet, syrupy coating studded with crushed walnuts. Commonly, the cookies are flavored with orange (both zest and juice), cinnamon, clove and a splash of cognac or brandy for depth. The result is a gentle cinnamon-orange fragrance that evokes Greek spice markets and festive tables.

Making melomakarona involves two stages: first preparing the cookie dough, and then the honey syrup. The dough is unique in that it uses no butter or eggs; instead, a mixture of olive oil (or sometimes a mild vegetable oil) and, often, a little semolina creates a moist, cake-like cookie. This also means the recipe is naturally vegan. After mixing the dry ingredients (flour, semolina, sugar, baking powder, cinnamon, etc.) with the wet (juices, oil, water and a leavening reaction with baking soda), the dough is kneaded until soft. It is portioned out into small oval shapes and baked at moderate heat until set.

Just minutes after coming out of the oven, each warm cookie is dipped in syrup. The syrup, made by simmering water, sugar, honey and spices, is cooled slightly so that the cookies soak it up without collapsing. A quick dip or brush soaks the cookies enough for a glossy coat. While still wet, melomakarona are immediately sprinkled with finely chopped walnuts and a dusting of cinnamon. As they cool, they firm up but remain moist and tender inside.

On a Greek holiday table, melomakarona are ubiquitous: platters heaped with them appear alongside other sweets like kourabiedes (almond shortbreads) and diples. Their syrup keeps them fresh for weeks, allowing families to bake in advance. Guests will often nibble them with coffee or mulled wine. These cookies also carry blessing – a piece of melomakarono given to friends is a wish for sweetness in the new year. Try this recipe to fill your kitchen with the classic scent of Greek Christmas: orange and honey, spice and nut, all woven into a humble dough turned celebratory dessert.