Melomakarona Recipe (Greek Christmas Cookies)
Serves 3225 mins prep30 mins cook
A melomakarona recipe perfect for the holiday season. You'd never know these Greek Christmas cookies are gluten-free and vegan!
0 servings
What you need
Instructions
0 Preheat oven to 350 F/ 175 C 1 Combine oat flour, sugar, walnuts, baking powder, cinnamon and all spice in a bowl and whisk to mix. 2 Add in the cashew butter, orange juice and brandy. Using a fork mash the mixture together until it becomes dough like. Use your hands to mix it well and form a ball of dough. 3 Form into oblong patties about 2-3 inches long and ½ inch thick. Press each cookie on the back of a cheese grater to make a pattern on top. This isn’t necessary but traditional. 4 Place on a baking sheet and bake for 20-25 minutes until golden at the edges. Mine took 23 minutes. 5 Once cookies are completely cool (the next day is best), prepare the syrup. Combine all ingredients in a saucepan and bring to a boil. Lower heat to simmer. Remove cinnamon stick and lemon if desired (can get in the way while dipping the cookies). 6 Begin dipping the cookies, use a serrated spoon to dip each cookie into the syrup. Be careful to only dip for a few seconds so the cookies don’t fall apart, but making sure to completely cover the cookie. 7 Place them on a platter and sprinkle with chopped walnuts over them as you go.View original recipe