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A Recipe for Melomakarona Christmas Sweets

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Melomakarona Christmas Sweets :
A Recipe for 48 Servings

- 7 cups all-purpose unbleached flour
- extra flour for kneading
- 1 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 3/4 cup of mild olive oil
- 1 1/4 cup of sugar
- 1/2 cup of cognac or mavrodaphne wine
- 3 oranges zested and juiced
- 4 teaspoon of freshly ground cinnamon
- 1 1/2 teaspoon of freshly ground clove
- 3/4 teaspoon of freshly grated nutmeg
- 1 pound of honey
- 1 cup of sugar & 1 clove
- 1 1-inch piece of cinnamon
- 1 lemon zested & juiced
- 1 cup of water
- 1/2 cup of shelled almonds
- 1 tablespoon of sugar
- 1 teaspoon of freshly ground cinnamon

The Making
Prepare the syrup:
- put honey, sugar, cinnamon, clove, & lemon zest
in a saucepan
- add water, bring to boil & simmer for 5-10 minutes
- add lemon juice & chill
Blanch the almonds:
- plunge into boiling water for 1-2 minutes, until skin loosens
- drain & de-skin onto a baking sheet
- roast in an oven preheated to 350 F for 10 minutes
till they begin to colour
- cool & crush very finely by hand
- mix ground almonds with sugar & cinnamon
Main preparation:
- sift flour, baking soda & salt together
- put the olive oil & sugar in a large bowl & beat together
with a wooden spoon
- beat in the Cognac, orange zest, spices, & juice from
2 oranges (about 1/2 cup)
The kneading:
- beat flour into bowl, a few spoonfuls at a time, until the
dough is malleable, add more flour if it is too soft & more
orange juice if it is too stiff
- turn dough onto a floured surface & knead for
10-15 minutes until very smooth
Form the sweets:
- pinch off pieces of dough (approx. 2 tablespoons) & form
into flattened oval shapes
- bake in an oven preheated to 400-425 F for about 20 mins.
on oiled or non-stick baking sheet until golden brown
cool to 'hand' temperature, dip in syrup for approx. 1 minute
& then place with a slotted spoon on a tray to cool
** Sprinkle with chopped almond mixture

Recipe of Melomakarona Christmas Sweets


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