• Mix the ingredients.

  Pour the oil into a large mixing bowl and add the white sugar. Mix the oil and sugar on medium-high speed for 10 minutes using an electric stand mixer with the whisk attachment. After 10 minutes, add the brandy, cinnamon, nutmeg powder, and clove powder.
  1½ cups oil, 1 cup white granulated sugar, ¼ cup metaxa brandy or cognac, 2 teaspoons cinnamon, 2 teaspoons nutmeg powder, 1/2 teaspoon clove powder
• Zest, peel, and juice the oranges

  Peel a 2-3 inch strip of orange rind and save for the honey syrup. Zest three oranges, then juice them to yield 1 cup of orange juice (2–3 oranges may be needed). Set aside 2 tablespoons of juice in a small glass. Add the remaining juice to the mixing bowl and mix on medium speed.
  1 cup freshly squeezed orange juice, 1 orange rind, Orange zest from 3 oranges
• Test and add in baking soda mixture.

  Mix the baking soda with two tablespoons of orange juice In a small glass. The mixture will foam slightly. Then, add it to the mixing bowl.
  3/4 teaspoon baking soda
• Sift flour and add to the mixture.

  Sift 4 1/2 cups of flour into a large bowl and stir in the baking powder, salt, and orange zest. Switch the mixer to the paddle attachment before gradually adding the flour mixture to the wet ingredients on low speed. Once most of the flour is incorporated, mix the rest by hand or with a spatula. The dough should be slightly sticky but pliable where the cookies hold their shape. You may need to add an extra 1/4-1/2 cup of flour but avoid adding too much extra flour, as it can make the melomakarona too firm to absorb the syrup properly.
  4 ½ cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, Orange zest from 3 oranges
• Preheat your oven.

  Preheat the oven to 350 degrees Fahrenheit on convection bake.
• Allow the dough to rest.

  Allow the cookie dough to rest covered at room temperature for 10-15 minutes.
• Shape the cookies.

  Line a baking sheet with parchment paper. Scoop 1 tablespoon of cookie dough per cookie, roll into balls, and shape into ovals. To ensure even baking, keep the cookies uniform in size. Lightly oil or wet your hands to prevent the dough from sticking while shaping.
• Bake the cookies at 350°F on convection bake.

  Bake the cookies in the oven for about 15 minutes or until golden brown.
• Prepare the honey orange syrup. While the cookies are baking, you can make the honey syrup.
• Allow the cookies to cool.

  Once your cookies are golden brown, remove them from the oven. Let them cool completely —at least 20 minutes on a cooling rack. The cookies will harden more as they cool. The cookies must cool completely before being dipped in the hot syrup.
• Dip the cool cookies in the hot syrup.

  If the syrup was made ahead of time, heat it to a boil, then remove from heat or keep it on low. Add 6 cookies (or as many as fit) to the syrup, soaking each side for 1 minute. Use two forks or a slotted spoon to remove them, then place on a plate or tray and sprinkle with ground walnuts.

Honey Orange Syrup Instructions

• Boil sugar and water in a small saucepan until the sugar dilutes, then add the honey. Bring the syrup to a boil and skim off any foam that rises to the top with a spoon. Discard the foam. Add the orange rind and cinnamon stick to the syrup. It's optional, but you can also add 2-3 whole cloves and a teaspoon of Metaxa brandy to the syrup for more flavour.
  1 1/2 cups white granulated sugar, 1 1/2 cups water, 1 orange rind, 1 cinnamon stick, 2-3 whole cloves, 1 teaspoon Metaxa brandy or cognac, 1/4 cup honey
• Then, add 1 teaspoon of fresh lemon juice. Allow the syrup to simmer for about 10 minutes or until the syrup slightly thickens.
  1 teaspoon lemon juice
• The syrup needs to be hot when you're dipping the cookies into it. You can make the syrup ahead of time and then reheat it to a boil once the cookies have cooled.

Ground walnuts Instructions (optional)

• Spread 1 cup of walnuts on a baking sheet and roast them in the still-hot oven for a few minutes. Watch closely to prevent burning due to their high oil content.
  1 cup walnuts
• In a food processor, grind the oven-roasted walnuts.
• For best results, sprinkle ground walnuts on top of the cookies immediately after the cookies have been dipped in the honey syrup.