Greek walnut cookies (melomakarona)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ½ | cup | Sugar |
| 2 | cups | Water |
| 1 | tablespoon | Grated orange peel |
| 1 | tablespoon | Grated lemon peel |
| ¼ | cup | Cognac |
| 1¼ | cup | Oil |
| 1¼ | cup | Vegetable shortening or margarine, at room temperature |
| 1 | cup | Sugar |
| 1½ | Egg yolks, beaten | |
| 2 | tablespoons | Baking powder |
| ¾ | cup | Strained freshly squeezed orange juice |
| 1½ | tablespoon | Honey |
| ¾ | tablespoon | Cinnamon |
| ¾ | tablespoon | Cloves |
| 1½ | tablespoon | Rose water, optional |
| 8 | cups | Cake flour |
| Oil | ||
| 1 | cup | Coarsely ground walnuts |
Directions
HONEY SYRUP
PASTRIES
HONEY SYRUP: Combine honey, sugar and water in saucepan. Bring to boil, reduce heat and simmer 15 minutes. Remove from heat and set aside.
PASTRIES: Combine orange and lemon peels with Cognac and set aside to marinate few minutes. Place oil and shortening in large bowl. Add sugar and egg yolks and blend thoroughly. Blend baking powder with orange juice and add to bowl. Add honey, cinnamon, cloves, rose water and reserved Cognac-peels mixture. Work in flour gradually, mixing with hands, to make fairly stiff but flexible dough. Let dough rest 15 minutes.
Oil 2 or 3 baking sheets. Take piece of dough size of golf ball and shape into cylinder about 3 inches long and ¾-inch thick. Place edge of teaspoon against bottom to form slight indentation, which will help pastry absorb syrup evenly. Bake sample pastry first to test dough. Bake at 350 degrees 30 to 40 minutes on oiled baking sheet. Pastry should rise, not spread. If it spreads, add more flour to dough. Adjust dough if necessary and bake all pastries as before. To serve immediately, soak in heated Honey Syrup 5 minutes and drain. Sprinkle lightly with walnuts. If planning to store cookies, do not add syrup.
Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley" <tedconley@...> on Feb 11, 1997.