Melomakarona Recipe (Greek Christmas Cookies)
Serves 32
15 mins prep
20 mins cook
35 mins total
A melomakarona recipe perfect for the holiday season. You'd never know these Greek Christmas cookies are gluten-free and vegan!
Syrup:
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Preheat oven to 350 F/ 175 C
Combine oat flour, sugar, walnuts, baking powder, cinnamon and all spice in a bowl and whisk to mix.
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.
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.
Place on a baking sheet and bake for 20-25 minutes until golden at the edges. Mine took 23 minutes.
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).
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.
Place them on a platter and sprinkle with chopped walnuts over them as you go.
