Melomakarona with Orange Blossom Honey

LA RECETTE

For the syrup:
1. Combine all the syrup ingredients—except the honey—in a saucepan and stir.
2. Bring to a boil, then reduce the heat and simmer gently for 10 minutes.
3. Remove from heat, let cool slightly, then stir in the Orange Blossom Honey.
4. Transfer the syrup to a cold dish and place it in the refrigerator. The syrup must be completely cold for assembly.

For the cookies:
5. In a mixing bowl, combine all the liquid ingredients: olive oil, vegetable oil, and orange juice.
6. Add the sugar, spices, and orange zest, mixing until the sugar dissolves.
7. Add the flour, fine semolina, and baking powder. Mix with a spatula until combined; do not overwork the dough.
8. Preheat the oven to 170°C (340°F).
9. Line a baking sheet with parchment paper.
10. Scoop out roughly a large tablespoon of dough for each cookie and shape into 20 slightly flattened ovals. Place them on the baking sheet.
11. Gently press each cookie with a fork to create line patterns on top.
12. Bake for 25 to 30 minutes, until light golden brown.

For the assembly:
13. Take the cold syrup out of the refrigerator.
14. As soon as the cookies come out of the oven, soak each hot cookie in the cold syrup for about 30 seconds.
15. Place the cookies on a serving platter or storage container.
16. Generously sprinkle with crushed walnuts.

 Astuce : 

for storage: These cookies keep well for up to 10 days in an airtight container at room temperature.