The most famous greek Cristmas cookies - Melomakarona recipe, honey cookies
The most famous greek Cristmas cookies - Melomakarona honey cookies
This recipe for Melomakarona or Cristmas greek honey cookies, drove everyone crazy. This cookies melt in the mouth, they are perfectly syrupy and cryspy in the same time. You have to try this recipe this is the best Melomakarano I ever tried!
INGREDIENTS:
- 550 g of pastry flour (soft flour)
- 90 g of sugar
- 150 g olive oil
- 75 g oil (vegetable)
- 45 g Cognac
- 1 tsp cinnamon powder
- 1/2 tsp cloves powder
- 5 g of baking soda
- 40 g orange juice
- 1 tsp baking powder
For the syrup
- 150 g of water
- 120 g of sugar
- 120 g of honey
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Greek Holiday Cookies that MELT-in Your Mouth! Kourabiedes
Buy Orange Blossom Water here: (affiliate link)
Get the exact recipe here:
Ingredients
1 pound (455g) unsalted butter, softened
1/2 teaspoon salt
1 cup (135g) confectioner's sugar
2 teaspoons pure vanilla extract
2 tablespoons orange blossom water
170g almonds
4 and 1/2 cups (625g) all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
orange blossom water for spraying after baked
confectioner's sugar for dusting
Instructions
Preheat the oven to 350 °F 180 °C. Line 2-3 baking trays with parchment paper.
Place the almonds into a pan and bake them in the oven for 7-10 minutes until fragrant. Allow the almonds to cool completely and then place them into a food processor and pulse until finely chopped. Set aside.
Add the butter, salt, sugar, vanilla, and orange blossom water into the bowl of a stand mixer that has been fitted with the paddle attachment.
Beat on low speed and then increase the speed to high. Beat until fluffy. About 8-10 minutes.
Place the flour, baking soda, and baking powder into a large bowl and whisk together.
Slowly add the flour mixture to the mixer while it is beating on low speed. Add the almonds and beat together until incorporated. Beat together until a dough is formed.
Transfer the dough to a clean work surface and lightly knead together until incorporated. Many times crumbs and almonds end up at the bottom of the mixing bowl so this step incorporates them back into the dough.
Form the dough into balls (about 30-40g each) and set on the pans.
Leave them as balls and gently press the center down with your index finger to form an indentation.
Alternatively form the cookies into crescents. Roll each round ball of dough into a rope and then bend into a crescent. Place on the baking trays.
Bake the cookies on the center rack for about 20 minutes or until lightly golden.
Spray the cookies lightly with orange blossom water as soon as they come out of the oven. This step is optional.
Once the cookies have slightly cooled, dust them with a generous amount of confectioner's sugar.
Serve with Greek Coffee. Kali Orexi!
Leftover's can be stored in an airtight container at room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Greek Christmas Honey Cookies: Melomakarona
Get the recipe here:
Ingredients
For the Syrup:
1 and 1/4 cup granulated sugar
1 and 1/4 cup water
1 cinnamon stick
peel of an orange
1 cup honey
The Cookie Dough Dry Ingredients:
3 and 1/2 cups (500g) all-purpose flour
3/4 cup (150g) fine semolina flour
1 teaspoon baking powder
the zest of 2 oranges
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For the Cookie Dough Wet Ingredients:
1 cup (250ml) light olive oil or veg. oil
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
3/4 cup (185 ml) fresh orange juice
1/2 teaspoon baking soda
For the Topping:
3/4 cup ground walnuts
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground cloves
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 2 baking trays with parchment paper.
Make the Syrup: In a saucepan combine the sugar, water, cinnamon, and orange peel. Bring to a boil and as soon as the sugar dissolves add the honey. Remove from the heat, stir and set aside to cool.
Make the Dough: Combine all of the dry ingredients in a large bowl and whisk them together.
In another bowl, combine all of the wet ingredients and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently mix together until a dough has formed. Do not over-mix or the cookies will become oily.
Form the Cookies: Take a piece of dough (walnut-sixed, about 35-40g) and roll it in your hands. Form it into an oval and then press the tips in so that they are rounded and they don't burn.
Place the dough on the prepared baking trays and then flatten the tops a bit. Pierce the top of each cookie with a fork to create a decorative pattern (see video).
Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.
Using a slotted spoon immediately dip the hot cookies (about 4-5 at a time) into the cool syrup. Let them soak for 20-25 seconds flipping them over a-few times.
Transfer the cookies to a serving tray and pour the remaining syrup on top.
Combine all of the topping ingredients into a small bowl and mix them together. Sprinkle over the cookies and serve!
Kali Orexi.
Notes
The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Greek Almond Shortbread Butter Cookies (Kourabiethes)
Learn how to make Greek Almond Shortbread Butter Cookies in just a few steps.
See the full recipe:
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How To Make Kourabiedes | Traditional Greek Butter Cookies
Kourabiedes are the Greek cookie that can be found in any Greek home around the holidays or any other time of year. Christmas, Easter or any other significant time of year, these Greek butter cookies as they're often called are a staple in Greek pastry culture! In this video, I've simplified the recipe WITHOUT sacrificing taste!!! Try them out yourself and bring a taste of the Greek holidays to your place any time. Try it today, love it forever...
Recipe:
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!
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Zwilling J.A. Henckels Four Star® Santoku 7 Granton Knife
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Maxwell & Williams Antico Round Serving Platter
Amygdalota: Greek-Style Almond Meringue Cookies
Print the recipe:
Ingredients
4 egg whites
1 and 1/2 cups granulated sugar
¼ teaspoon salt
1 teaspoon pure almond extract
1 teaspoon orange blossom water or 2 teaspoons vanilla extract
4 cups almond meal (blanched almond flour)
Optional garnish:
7 ounces semis-sweet or dark chocolate, melted
1 cup blanched sliced almonds
Instructions
Preheat oven to 325 °F, 165 °C.
In a large mixing bowl whisk the egg whites on high speed until thick and stiff.
In a large mixing bowl combine the almond flour, salt, sugar, almond extract, and orange blossom water. Mix together until combined.
Fold the whipped egg whites into the almond flour mixture until a dough is formed.
Note:For a more dense, firm cookie, keep the dough very dense by adding up to 455 grams of almond flour to it. Dense cookie dough will not spread during baking. For a flatter cookie, allow the dough to be slightly looser.
Using a small ice cream scoop or 2 spoons, scoop walnut-sized pieces of dough onto baking trays lined with parchment paper.
Alternately, fill a piping bag that has been fitted with the star attachment with the batter. Do not fill more than halfway. Pipe swirls of these cookies onto baking trays that have been lined with parchment paper.
Sprinkle some sliced almonds over the top of each cookie.
Bake on the center rack of the oven for 15 minutes. The cookies will be pale and slightly golden around the edges.
If baking 2 trays together, make sure to rotate the baking sheets from top to bottom halfway through baking.
Allow the cookies to cool completely.
If decorating with chocolate, spread some melted chocolate on the bottom of each cookie place the cookies chocolate-side up on the baking tray until they set. You may also place them in the freezer or refrigerator for 15-20 minutes or until the chocolate hardens.
Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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