Joanna Baloglu's Melomakaronas Ingredients **For the dough** - 480 g sunflower oil - 50 g cognac - 160 g fresh orange juice - 1 teaspoon baking soda - 200 g fine granulated sugar - 2 teaspoons ground cinnamon - Zest of 2 oranges - 900 g all-purpose flour - 2 teaspoons baking powder **For the syrup** - 400 g sugar - 400 g water - 400 g honey - ½ lemon - Ground walnuts or walnut pieces (for sprinkling) --- **Preparation** 1. **Prepare the dry ingredients** Sift the flour and baking powder into a bowl and set aside. 2. **Mix the wet ingredients** In another bowl, combine olive oil, sunflower oil, cognac, sugar, cinnamon, clove, and orange zest. Mix well with a whisk until the sugar dissolves. 3. **Activate the baking soda** Dissolve the baking soda in the orange juice, stir to activate the reaction, and add it to the mixture. 4. **Combine wet and dry ingredients** Gradually add the flour to the wet mixture, starting with a whisk. When the dough thickens, gently knead it by hand. Do not overwork the dough; it should be light, oily, and pliable. If possible, let it rest for 15 minutes. The longer it rests, the easier it will be to shape. **Shaping the Cookies** 1. Take a walnut-sized piece of dough and shape it into an oval. Place the cookies on a baking sheet, slightly spaced apart. 2. The baking sheet does not need parchment paper as the dough is oily enough to prevent sticking. 3. Gently press the top of each cookie with a fork to create patterns and small perforations, which will help the cookies absorb the syrup after baking. **Baking** 1. Preheat the oven to 180°C (356°F). Bake the cookies on the middle rack for about 25 minutes or until golden and crisp. Let them cool completely. **Prepare the Syrup** 1. In a saucepan, combine honey, sugar, water, and lemon. Bring to a boil, then simmer for 3 minutes. Skim off any foam. Keep the syrup warm over low heat. **Soaking the Cookies** 1. Dip the cookies in the syrup for about 20 seconds on each side to ensure they absorb it properly. This will keep them soft and flavorful without becoming soggy. 2. While still warm, sprinkle with finely chopped walnuts and enjoy!