220gr. Laconian Legacy olive oil
90 g water
100g Brown sugar
1 1/2 teaspoon of cinnamon
1 teaspoon of cloves
1/2 teaspoon of nutmeg
1 teaspoon of baking soda
Juice (125g) and zest from an orange
1/2 teaspoon baking pastry
for the syrup
500gr. sugar black or brown
a cinnamon stick
a few drops of lemon
Start the recipe by making the syrup first of all
Boil water, sugar, glucose, cinnamon and carnations. Remove it from the fire and, after cooling, add the drops of lemon and honey. In a bowl with a wire mix, mix the flour, baking powder and semolina.
In another bowl, dissolve the soda in the orange juice until it is foamed, add the remaining ingredients and stir well. Thoroughly mix the mixture with flour, baking powder and semolina, stirring by hand until it becomes a soft soft dough.
Roll the melomacarona into small oval balls.
Push your finger lightly onto the surface of a grater or sieve to give them their characteristic shape.
Finally, bake melomakarona on a non-stick paper baking tray for 15-20 minutes at 175o C until it gets a nice reddish-brown color.
Remove them from the oven and immediately pour them into the bowl with the cold syrup.
Dip them into it and mix them with a piercing spoon for about 1 – 1.5 minutes. Finally, take the scoop of the syrup out of the syrup and sprinkle it on a platter sprinkling with a grated nut (To sprinkle the platter with some dried flowers, use peanut and even dried fruit!)