Melomakarona
Adapted recipe from Chef Ilona Daniel - A Greek Christmas classic that makes about 5 dozen cookies
For the cookies
2 cups olive oil
1 cup sugar
1/2 cup brandy
1/2 cup freshly-squeezed orange juice
Orange zest from two oranges
1 Tbsp cinnamon
7 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
For the syrup
2 cups honey
2 cups sugar
2 cups water
For the topping
1/2 cup finely chopped walnuts or pistachios
1 teaspoon ground cinnamon
Directions:
Preheat oven at 350 degrees F.
In a large bowl, mix the olive oil, brandy, orange juice, sugar, 1 tsp cinnamon, and orange peel. In another bowl, sift flour and mix with the baking powder and baking soda. Add gradually to the olive oil mixture, while stirring with a wooden spoon.
Once you have added all the flour; knead the dough and add some more flour sparingly if needed. If too much flour is added, the cookies will become very dry.
Roll the dough into little balls about the size of a walnut or slightly smaller than a Timbit. Using your fingers, press one side of the ball on the fine side of a box grater, flattening like into a small round, folding so the cookie is oval, with the top having the design of the grater. This is done so the honey will be better absorbed as opposed to just shaping the cookie in a solid oval shape.
Place the cookies on a cookie sheet lined with parchment paper. Bake for about 25 minutes. Once all the cookies are baked, flip them so that the bottom part is facing up and allow to cool.
For the syrup, bring to a boil the honey, syrup, and water and let it boil for five minutes. Remove the foam.
Once the syrup is boiled, while it is hot, pour it over the cookies, making sure all cookies are covered with syrup. Let the cookies sit for at least two to three hours, with the top side facing down, so they absorb the syrup; the key is one element must be hot and the other cold - cold cookies and hot syrup or hot cookies and cold syrup. If you’re feeling more cavalier, which is often the route I prefer, pop the melomakarona in the pot with the syrup for a few minutes and then remove with a slotted spoon.
Mix the walnuts with cinnamon. Turn the melomakarona to the right side again, sprinkle mixture on top.
BISCOTTI FOR BRUNCH
Sachin Seth was a fan favourite from Season 2 of The Great Canadian Baking Show and is also a dentist and educator at Dalhousie University.
Sachin has this to say about his festive treat: “One of my favourite traditions is hosting holiday brunch for my family. My brunch is a mix of sweet and savory treats. I’m happy to share a crowd-pleaser recipe that honors the winter season - peppermint biscotti. Candy canes give this decadent treat a nice subtle flavor and crunch.”