Melomakarona — Orange, Cinnamon & Honey Syrup Cookies

Steps

1. Make the dough

2. 1
   In a large bowl whisk olive oil with icing sugar until slightly opaque.
3. 2
   Stir baking soda into the orange juice (it will foam), then add to the bowl with the cognac.
4. 3
   Sift together flour with baking powder; add semolina, zest, spices, and walnuts.
5. 4
   Mix by hand just until a soft dough forms. Rest 10 minutes.

6. Shape & bake

7. 5
   Portion 60–80 g pieces; shape classic ovals with a light criss-cross on top.
8. 6
   Bake at 170 °C fan for 20–25 minutes, until golden (check bottoms for doneness).

9. Syrup (make while baking)

10. 7
    In a pot combine water, sugar, cinnamon stick, and orange peel (no honey yet).
11. 8
    Bring to a boil; simmer 3–4 minutes. Cool down to about 80 °C, then stir in the honey.

12. Hot-on-hot soak

13. 9
    Keep the syrup hot and cookies hot. Submerge each cookie 8–12 seconds (to taste) then set on a rack/tray to drain.

14. Finish

15. 10
    While still tacky, roll some cookies in the toasted-sesame crumb, others in finely ground walnut, or leave plain glossy.
16. 11
    Cool completely before storing in airtight tins.