Melomakarona

• 5 ⅔ cups (850g) Farina 00 flour
• 1 teaspoon (8g) baking powder
• 1 teaspoon (4g) cinnamon
• ⅓ teaspoon ground cloves
• 1 cup (175g) coarsely ground almonds
• 1 cup (115g) coarsely ground walnuts
• 1 cup (155g) vegetable butter (not melted)
• 1 cup (230g) sunflower oil
• 1 cup (230g) sugar
• ¾ cup (200g) fresh orange juice
• ¼ cup (60ml) brandy or cognac
• 1 teaspoon (8g) baking soda

For the topping

• 1 cup (115g) coarsely ground walnuts
• ½ cup (85g) coarsely ground almonds

For the syrup

• 1½ cups (360g) sugar
• 1½ cups (375ml) water
• 1½ cups (570g) honey
• Juice of ½ lemon

For the melomakarona:

1. In a bowl, mix together the flour, baking powder, cinnamon, cloves, and the coarsely ground nuts (almonds and walnuts). In another bowl, add the oil and vegetable butter, then add the sugar. Beat with a whisk until fluffy. Place the glass of orange juice over the bowl and add the baking soda; mix until it foams up. Pour the mixture into the bowl and add the brandy. Stir and then incorporate the dry ingredients. Mix well and let the dough rest for 20 minutes.
2. Preheat the oven to 180°C. Shape small pieces of dough (30g each) into oval shapes. Place the melomakarona on a baking tray lined with parchment paper. Pierce each one with a fork and create a ridge in the center, either by pinching or using the back of two forks.
3. Bake for 35 minutes. Let them cool completely.

Prepare the syrup:

4. Combine all the syrup ingredients in a saucepan. Once it comes to a boil, simmer for 6–7 minutes, skimming off any foam. Add the lemon juice. Keep the syrup warm on low heat.
5. Dip the melomakarona into the syrup with the pierced side down. Leave them for 3 minutes, turn them over for 1–2 minutes, then turn them again. Remove with a slotted spoon and place them on a rack over parchment paper.
6. While still warm and glossy, sprinkle with the mixture of walnuts and almonds. Allow them to cool.