Greek traditional Christmas cookies with crunchy-soft texture dipped in honey and topped with walnuts and cloves!!!

Still, these traditional goodies are thought to be derived from the ancient and medieval “makaria”, which were eaten during funerals. Gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the Greek word for honey “meli” and “makaria”


Sunflower oil 2cups (other vegetable oil of preference will do)

Fresh orange juice 1cup

Baking soda 1tsp

Baking powder 1tsp

Brandy 1oz

Cloves powder 0.5tsp

All-purpose Flour (about 4-5 cups until you have soft non sticky dough)

Walnuts 1cups

Cloves powder 1tsp


Honey 2cups

Sugar 2cups

Water 2cups

Peels from 1 orange

Cinnamon stick 1


Walnuts crushed 1cups

Cloves powder 1tsp


  1. Make the syrup… add water, honey, sugar, orange peels and cinnamon stick in a pot. Bring to a boil, reduce heat and simmer for 10 minutes. Allow cooling to room temperature.
  2. Crush the walnuts to resemble coarse breadcrumbs and mix in the cloves powder
  3. In a big bowl add orange juice, oil and whisk together
  4. Add the brandy, baking and cooking powder and whisk well
  5. Add cloves powder and the walnuts
  6. Gradually mix in the flour until you have a soft but not sticky dough
  7. Divide the dough to small 2oz quantities and shape to oval cookies, place them on a baking sheet lined with parchment paper and bake in preheated oven at 180C (355F) for 30 minutes
  8. Straight out of the oven and when still hot, immerse cookies in the syrup for about a minute, make sure they get soaked on both sides.
  9. Sprinkle a pan with crushed walnuts, place the cookies on them, and sprinkle more walnuts to on the cookies

Recipe and photos: chef Tony Kavalieros

Watch the video here