| 1 | (author"s note): ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. |
| 2 | The nickname asserts their introduction into greece by the phoenicians, but not with these ingredients! within my lifetime i have seen the oil give way to butter and semolina succumb to flour. |
| 3 | Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. |
| 4 | Remove from the heat. |
| 5 | Combine the 1 pound finely chopped walnuts with ?cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. |
| 6 | Reserve the remaining syrup and set the filling aside while you prepare the dough. |
| 7 | Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. |
| 8 | Gradually add the confectioners" sugar, beating on medium speed. |
| 9 | Add the orange juice slowly to the batter, along with the cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. |
| 10 | In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. |
| 11 | Slowly add the flour mixture to the batter and beat for a few minutes. |
| 12 | Continuing to mix by hand, add only enough remaining flour to make a soft dough. |
| 13 | Knead. |
| 14 | Break off small pieces of the dough and shape with your fingers into oblongs about 2-?inches long and 1-inch high. |
| 15 | Flatten between your palms and place 1 teaspoon of the filling mixture in the center. |
| 16 | Work the dough around the filling to enclose it completely and press firmly to seal. |
| 17 | This procedure sounds difficult, but with many hands it is quite simple. |
| 18 | Place on a cookie sheet and continue until all the cakes are shaped. |
| 19 | Bake in a moderate oven (350°F) for 25 minutes, then cool on a rack. |
| 20 | Bring the syrup back to a boil. |
| 21 | Dip each cake into the syrup and arrange on a platter. |
| 22 | Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. |
| 23 | Cool before storing. |
| 24 | Note: you may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. |
| 25 | The flavor improves after a few days |
