Melomakarona are a classic Greek cookie soaked in honey and finished with crushed walnuts. Traditionally made at Christmas and suitable for Orthodox Lent because they contain no dairy or eggs, these cookies are beloved for a reason: they’re nutty, warmly spiced and brightened with orange.
In my Greek household we always had several traditional, dairy- and egg-free cookies suitable for Lent. Alongside melomakarona, we often made moustokouloura (grape must cookies sweetened with petimezi) and Isli (Christmas cookies stuffed with walnuts).
Why this recipe works
This is a dependable, authentic melomakarona recipe that I’ve made many times over the years. The dough is enriched with crushed walnuts for texture and flavor, then the baked cookies are briefly soaked in honey syrup — the hallmark of melomakarona. Some modern recipes use a sugar syrup instead of honey, but using real honey gives a depth and character that can’t be replicated with sugar.
Key ingredients
Most ingredients are pantry staples. The essentials include:
For the cookies & syrup
Flour – all-purpose flour works well and is easy to find.
Walnuts – use shelled walnut pieces, roughly crushed by hand or in a food processor.
Honey – used both in the dough and for the soaking syrup. Choose a good quality honey for best flavor.
Orange juice & zest – fresh orange juice and grated zest bring brightness to the dough.
Sugar – granulated sugar for sweetness and structure.
Vegetable oil – gives the cookies their tender, slightly oily texture; a mild-flavored oil is preferred.
Baking powder & baking soda – both help with lightness and shape.
Cognac – optional but traditional, it adds aromatic depth; substitute extra orange juice to avoid alcohol.
Spices – cinnamon and ground cloves provide warm, classic melomakarona flavor.
Sesame seeds – mixed with crushed walnuts to finish the cookies.
How to make
Follow these steps for tender, honey-soaked melomakarona.
Step 1
Preheat the oven to 375°F (190°C) and position a rack in the middle.
Step 2
In a large bowl combine the grated orange rind, orange juice, vegetable oil, honey, cognac (if using), sugar, crushed walnuts, ground cloves and ground cinnamon.
Step 3
In a separate bowl whisk together 3 cups of sifted flour with the baking powder and baking soda. Add this mix to the large bowl with the wet ingredients.
Step 4
Using your hands, combine everything. Add the remaining sifted flour one cup at a time, mixing after each addition, until you have a dough that is slightly greasy but holds together. If needed add more flour in 1/4 cup increments. Knead thoroughly for several minutes so the oil is evenly incorporated.
Step 5
Portion the dough by tablespoonfuls (about 30–35 g each). Shape into a ball, then roll into an oval roughly 2½ inches long and flatten to about 1 cm thick. Place on parchment-lined baking sheets about 1 inch apart. Use the flats of your fingers to press them slightly and press a few fork indentations on top.
Step 6
Bake on the middle rack for 10–15 minutes, until the bottoms are golden brown.
Step 7
Remove from the oven and let rest on the sheet for 1–2 minutes, then transfer to a cooling rack.
Step 8
Combine the crushed walnuts with the sesame seeds and set aside.
Step 9
When the cookies are completely cool (many people prefer to cool them overnight), make the syrup. Heat the honey in a small saucepan until it liquefies. Carefully add 2 tablespoons of boiling water, skim any foam, and reduce heat to a very low simmer.
Step 10
Prepare a sheet of parchment near the stovetop and sprinkle some of the walnut-sesame mix on it to prevent cookies from sticking.
Step 11
Place as many cookies as fit into the honey pot and soak 30–45 seconds, turning or pressing gently to ensure even coating. Remove with a slotted spoon, place on the prepared parchment and immediately sprinkle with the walnut-sesame mixture.
Step 12
Allow the cookies to cool. For easier serving, place them in cupcake liners so they can be picked up without sticky fingers.
Recipe substitutions
Avoid the alcohol
Replace cognac with an equal amount of orange juice.
Switch the oil
You can substitute olive oil for vegetable oil if you prefer a fruitier note, using the same quantity, or use a half-and-half blend.
Omit cloves
If you dislike cloves, leave them out or replace with the same amount of ground nutmeg.
Baking tips and helpful hints
Adjust the quantity
This recipe yields about 90 cookies. If you need fewer, halve the recipe. Unsoaked cookies refrigerate well in a covered container, so you can dip only what you’ll serve immediately.
Make the dough ahead
Dough keeps for several days in the refrigerator. Bring it to room temperature and re-knead before shaping.
Cookie pattern
Shallow indentations or ridges made before baking help hold the crushed nuts and seeds. They also make the cookies look decorative if you prefer to serve some without honey.
Oil amount
The dough contains a generous amount of oil, which yields the traditional tender texture. Because the recipe makes many cookies, the oil per cookie is modest.
Why I love this recipe
Growing up in a Greek family meant food was a language of love. Around the holidays our kitchen produced trays of cookies to share with relatives and neighbors. Melomakarona, with their warm spices, orange brightness and honeyed finish, were always a favorite that comforted us and made the season special.
Frequently asked question
What are melomakarona?
Melomakarona are popular Greek cookies, especially at Christmas. They’re flavored with orange, cinnamon and cloves, baked until golden, then dunked in honey syrup and topped with crushed walnuts and sesame seeds.
Are melomakarona vegan?
They’re egg- and dairy-free. Whether they’re vegan depends on your stance on honey; if you avoid honey, use vegan sweeteners and syrup alternatives described below.
Can melomakarona be frozen?
Yes. You can freeze baked, unsoaked cookies and finish them later by dipping in honey when ready to serve. They also freeze well after soaking if stored airtight.
Recipe variations
Vegan without honey
Replace the honey in the dough with maple syrup or agave. For the syrup, make a sugar syrup (equal parts water and sugar) flavored with orange peel and a cinnamon stick.
Nut-free
Omit walnuts from the dough and use only sesame seeds to top the cookies.
Related recipes
If you enjoy traditional Greek cookies you might also like moustokouloura, pear-shaped syrup cookies, roxakia, olive oil koulourakia, and other melomakarona-inspired treats such as melomakarona muffins or a melomakarona chocolate pudding.
Recipe
Melomakarona
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Equipment
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mixer (optional)
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baking sheets
Ingredients
- 1 tbsp grated orange rind tightly packed
- 1 ½ cups freshly squeezed orange juice
- 3 cups vegetable oil
- 3 tbsp honey
- 1/3 cup cognac optional; substitute orange juice if desired
- 1 cup granulated sugar
- 3/4 cup crushed walnuts
- 3/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 8 cups all-purpose flour, sifted plus more if required
- 1 tbsp plus 1 ½ teaspoons baking powder
- 2 ¼ teaspoons baking soda
Syrup (for about 25 cookies)
- 1 cup honey
- 2 tbsp boiling water
- 1 cup crushed walnuts
- 2 tbsp sesame seeds
Instructions
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Preheat oven to 375°F (190°C) and position rack in the middle.
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In a large bowl combine orange rind, orange juice, vegetable oil, honey, cognac (if using), sugar, crushed walnuts, ground cloves and ground cinnamon.
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Whisk 3 cups sifted flour with baking powder and baking soda in a separate bowl and add to the large bowl with the wet ingredients.
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With your hands mix well. Add remaining flour one cup at a time until the dough is slightly greasy but holds together. Knead several minutes to fully incorporate the oil.
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Portion dough (30–35 g each), form into ovals about 2½ inches long and 1 cm thick. Place on parchment-lined sheets 1 inch apart.
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Flatten slightly with your fingers and make a few fork indentations on top.
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Bake for 10–15 minutes until bottoms are golden brown.
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Let rest 1–2 minutes on the sheet, then transfer to a cooling rack.
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Mix the crushed walnuts with the sesame seeds and set aside.
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When cookies are fully cooled, heat honey in a small saucepan until liquefied. Carefully add 2 tbsp boiling water, skim foam, and reduce to a low simmer.
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Place cookies in the honey for 30–45 seconds, turning or pressing to coat. Remove with a slotted spoon, place on parchment and immediately sprinkle with the walnut-sesame mix.
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Let cool completely. Serve in liners if desired.
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Enjoy!
Notes
To make the recipe alcohol-free, replace cognac with equal parts orange juice.