Its that time of the year once again. A time to indulge, enjoy tasty treats and forget the scales! Here are two recipes that you will find in every household throughout Greece over the holiday season. Try them out for yourselves you will NOT be disappointed.
Melamakarona ( Walnut and honey cookies)
- 1 cup vegetable oil
- 1/2 cup white sugar
- 2 oranges, juiced
- 1/2 lemon, juiced
- 1 egg yolk
- 1 tablespoon brandy
- 3 cups self-raising flour
- 3/4 teaspoon ground cinnamon
- 1 1/3 cups walnuts, (finely chopped)
- 1 cup white sugar
- 1/2 cup honey
- 1/2 cup boiling water
- 1 cinnamon stick
- 4 cloves
- 1/2 lemon, juiced
Preheat oven to 180°C. Line 2 flat baking trays with baking paper.
Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (see tip). Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture).
Using hands, roll tablespoons mixture into oval shapes. Place on prepared trays. Bake for 25 minutes or until firm to touch. Allow to cool on trays.
Make syrup Combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated. Return to trays. Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool.
|KOURAMBIETHES ( almond and sugar cookies)|
|2 1/2 c. sifted flour
1 tsp. baking powder
1 c. unsalted butter, softened
2 egg yolks
1 tbsp. sugar
1 tsp. vanilla
3/4 c. finely chopped blanched almonds
Powdered sugar1. Sift flour and baking powder in bowl.2. Cream butter in large mixer bowl until very light and fluffy, at least 5 to 10 minutes. (Do not beat less.) Beat in egg yolks, sugar and vanilla. Continue to beat until very light. Stir in almonds and flour mixture until smooth.3. Shape dough into 1 1/2″ crescents. Place 1″ apart on ungreased baking sheet.4. Bake at 350 degrees about 20 minutes or until pale golden (do not let brown). Cookies will be fragile.5. While cookies are still on cookie sheet, sift generously with powdered sugar. Let stand until completely cooled. Carefully transfer to covered tin. Let stand 24 hours before eating. Makes about 2 1/2 dozen.