In a mixer, beat Horio PDO Kalamata olive oil and the sugar for about 5 minutes until homogenized.
When the mixture turns pale white, add the brandy and the soda dissolved in the juice, the baking powder, the zest and the cinnamon.
Pour the mixture into a bowl and while working it by hand, add gradually the semolina and the flour (already mixed with each other)
Knead until the mixture turns into a homogenized tight dough.
Thickly chop the walnuts and spice them with some cinnamon.
With your palm, open small dough sheets, fill them with some walnuts and mold them gently to cover the walnuts with the dough.
Preheat the oven to 180°C.
Put the melomakarona in a baking tray layered with greaseproof paper, pierce each one with a fork and bake them for about 25 – 30 minutes.
To make the syrup, boil all the ingredients in a pot: water, the sugar, the orange peel and the cinnamon stick. Boil for about 5 more minutes. Add the honey, remove the pot from heat and let it cool.
When the melomakarona are baked, use a slotted spoon to dip them in the syrup for 1 minute. Put them on a platter and sprinkle with ground walnuts.
2 cups flour4 cups fine semolina1 ½ cup Horio PDO Kalamata olive oil2 cups walnut kernel½ cup sugar½ cup brandy½ tea spoon clove powder½ tea spoon cinnamon1 tea spoon baking powder1 tea spoon soda1 orange (the zest and the juice)½ cup walnut for sprinkle
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