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Melomakarona / Finikia (Honey-Dipped Cookies)

Melomakarona / Finikia (Honey-Dipped Cookies)

Course Dessert
Prep Time 1 hour 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings 60 cookies (approximately)
Author Marissa @ OMG FOOD



  • 6 1/2 cups all-purpose flour*
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 2 cups extra virgin olive oil yes, extra virgin
  • 1/3 cup brandy
  • zest from 1 orange
  • 2/3 cup orange juice freshly squeezed is best!
  • 3/4 cup sugar


  • 1 1/2 cups honey
  • 1 1/4 cup sugar
  • 1 1/4 cup water
  • 1 thick lemon rind
  • 2 teaspoons lemon juice
  • 4 whole cloves
  • 1 cinnamon stick

Walnut Topping

  • 1 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees.
  • In one large bowl, add in the flour, baking soda, baking powder, cinnamon, cloves, and salt. Whisk together until well blended and set aside (using a whisk will also sift the flour!)
  • In the other large bowl, add in the olive oil, brandy, orange juice, orange zest, and sugar. Whisk until well combined (Bonus tip: prepping the dry ingredients first is best because it's easier to take a whisk from dry ingredients to wet than vice versa).
  • Continue whisking the wet ingredients while gradually adding in the flour mixture. Add in a cup at a time, adding the next cup as soon as the former is blended in (be careful not to overwork the dough). After adding in three cups of flour, swap out the whisk for a rubber spatula.
  • Once you've incorporated all of the flour, the dough will be smooth, soft, and a little greasy.
  • Set the dough aside to rest for a few minutes and make the syrup.
  • Add the syrup ingredients into a medium size pot and place on the stove over medium heat for ten minutes, whisking occasionally. Remove from heat and set aside to cool.
  • Come back to the dough and start shaping your cookies! Grab two tablespoons of dough per cookie and roll it into an oval shape.
  • An optional step is to create a pattern on the cookie by rolling it down a grater (pictured earlier in the post) or you can take the back of a fork and press it lightly against the top of the cookie.
  • Place the cookies on your sheet about an inch apart and bake for 20 minutes, until the bottoms are lightly golden. Due to the volume of the recipe, you may have to bake in batches.
  • While the cookies are baking, prepare your walnut topping and syrup dipping station!
  • Prepare the topping by combining the crushed/chopped walnuts with the cinnamon in a small prep bowl. Set aside.
  • Grab a large platter or baking dish and line it with wax paper, allowing the paper to spill outside of the dish. You may need to use a couple of sheets and have them overlap a bit (this is for placing your cookies after dipping in the syrup. Makes for easier cleanup).
  • At your station, you should have an empty space reserved for the baked cookies, the syrup, the wax paper-lined platter, and walnut topping, in that order.
  • When the first batch is ready, take the cookies out of the oven and place at your station. Immediately add hot cookies to the cool syrup, 4-6 at a time, face down for one minute. Flip the cookies and let soak for another minute (adding warm/hot cookies to the syrup will allow them to absorb the syrup). Using a slotted spoon, move the cookies to the wax-lined platter. Keep them close together to save room; they are allowed to touch. Sprinkle lightly with the topping.
  • Repeat these steps as each batch comes out of the oven.
  • For best results, wait at least a few hours before serving or eating. This will allow the honey to be completely absorbed into the cookie. They don't taste as good straight out of the oven. Trust.
  • Store in an airtight container at room temperature. These will keep up to 5 weeks.


When measuring flour, it's important to be precise! To learn how to properly measure flour, check out this video here.