30΄
Preparation Time
30΄
Cooking Time
medium
Difficulty
35-40
Portions
INGREDIENTS
MISKO Fine ground Semolina
For the melomakarona
250g MISKO Fine ground Semolina
750g all-purpose flour
240ml olive oil
240ml seed oil
juice from 2 oranges
zest from 1 orange
150g sugar
1 tsp. cinnamon
120ml cognac
1 tsp. baking powder
1/2 tsp. baking soda
For the syrup
700ml water
500g sugar
500g honey
1 cinnamon stick
1 orange peel
For decoration
3 tbsp. honey
250g walnuts, crushed
METHOD
We start with the syrup. In a pot, we pour the water and add the sugar, the honey, the cinnamon stick and the orange peel. We boil for 5-7 minutes, remove from heat and let the syrup cool.
In a large bowl, we add the olive oil, the seed oil, the orange juice, the orange zest, the sugar, the cinnamon, the cognac, the baking powder and the baking soda. We stir until the mixture is homogenous.
We add MISKO Fine ground Semolina and flour gradually and continue mixing. At this point, we can mix the ingredients with our hands, but we must be careful not to knead the mixture excessively.
We shape the mixture into melomakarona-shaped balls and place them on a baking sheet covered with greaseproof paper. We carve them with a fork.
We bake in a preheated oven at 170°C for 25-30 minutes or until they have a golden color.
While still warm, we dip them into cold syrup for 2-3 minutes and transfer them onto a platter.
We pour a little honey over them and sprinkle them with crushed walnuts.
