(makes about 50 cookies)
1 cup sugar
1 cup of coarsely ground walnuts mixed with 1 teaspoon of cinnamon and 1 teaspoon ground cloves.
- In a mixer beat the olive oil with the sugar. Add the orange juice.
- In a separate bowl mix 2 cups of flour with the baking powder and then add it to the oil and orange mixture.
- Beat while adding the brandy, semolina, orange and lemon peel, cloves and cinnamon.
- Turn the mixture onto a floured surface and knead gently, adding more flour as needed, to obtain a soft and elastic dough.
- Let stand for 30 minutes covered with plastic wrap.
- Preheat the oven to 350° F.
- Take tablespoonfuls of dough and shape them into oval cookies about 2 & 1/2 inches long. Press them on the top with the back of a fork to mark them with horizontal lines. Place them on a cookie sheet covered with parchment paper and bake for about 25 minutes. Place on a rack and let cool.
- In a saucepan mix the sugar, honey, and water and bring to a boil.
- Add the orange peel, lemon peel, and the cinnamon stick and simmer for about 15 minutes.
- Remove from the heat.
- Place 2 or 3 cookies in a large slotted spoon and dip them in the syrup. Don't let them soak for too long. They should absorb some syrup yet still remain crunchy.
- Place them on a serving dish and sprinkle the walnut topping over them.
- Let cool before serving. The melomakarona should keep for about three weeks.
http://www.24grammata.com/?p=6966 with a section written in Greek, and a section in English borrowed from "An Etymology Dictionary of the English Language, by Walter W. Skeat, 1893."
Below is the English entry: