Melomakarona (Honey Macaroons)

For melomakarona (honey macaroons) first put all the ingredients for the dough in a bowl and knead well preferably by hand. The dough must be very soft and oily.

Form small loaves, make a small dent on the top with a fork, on the bottom with a fingertip, so that the syrup is sucked in at the bottom and the walnuts stick to the top. Place on a baking tray and bake at 200 °C for about 20 minutes until dark brown and completely cool. After that, dipping in the syrup can be done either the same day, or better even later.

For the syrup, bring all the ingredients to a boil, skimming constantly. Reduce to a low simmer, but leave it still well liquid. Using a slotted spoon, dip a few pieces of melomakarona at a time into the simmering syrup for 3 to 5 minutes. Then remove and sprinkle melomakarona (honey macaroons) on a platter with the chopped walnuts.

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