Makes 20-25 pieces

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

  • For the melomakarona 

    • 2 cups flour
    • 1/2 cup olive oil
    • 1/2 cup vegetable oil 
    • 1/3 cup orange juice
    • 3 tbsp Metaxa
    • 1/4 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1/2 cup chopped pecans
    • 1/2 cup chopped cashews
    • 1/2 cup chopped walnuts

    For the syrup

    • 1 1/4 cup sugar
    • 1 1/4 cup water
    • 1 1/4 cup honey 
    • juice from one lemon 


    • Preheat the oven to 380o F.
    • In a large bowl mix the olive oil, vegetable oil, Metaxa, sugar, cinnamon, and cloves.
    • In a glass, we mix the orange juice and the baking soda and we pour it in the mixture. We beat until well combined. 
    • We add the flour and the baking powder and we knead with our hands until everything is combined and a stiff, wet dough forms.
    • Let the dough rest for 20-25 minutes.
    • Pull off a walnut-sized piece of dough and shape it into a ball in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up.
    • Bake for 25-30 minutes until the cookies are lightly browned. 
    • Let them cool and make the syrup. Combine the honey, sugar, water, and lemon juice in a saucepan, then bring to the boil. Boil for about 10 minutes until the syrup has thickened slightly. 
    • Float the melomakarona in the syrup a few at a time, count to 20 and turn them over to make sure they soak up plenty of liquid. Wait 20 more seconds and, take them out with a fork.
    • Put the melomakarona on a serving plate and press some pecans and cashews into the top. Drizzle some more syrup.