In Greece, Christmas is a time for celebration, family gatherings, and, of course, indulging in an array of delicious traditional sweets.

The holiday season is filled with the warm scents of baking, as families across the country prepare special treats that have been passed down through generations. Among the most beloved Christmas desserts are Melomakarona (honey-soaked cookies) and Kourabiedes (almond shortbread cookies), each with their own rich history and significance.

These sweets not only delight the senses but also symbolize the spirit of the season—hospitality, generosity, and the joy of sharing with loved ones. Historically, the etymology of melomakarono (singular) may bring to mind the Italian macaroni or the French macaroon, but its actual origin goes back to ancient Greece. The word is derived from the medieval Greek word “Makaronia”, which was a food eaten at a meal after funerals. It was based on pasta and signified that the deceased was blessed, happy ,and lucky.

Makaronia, in turn, comes from the ancient Greek word “makaria,” which was a piece of bread having the egg shape of the modern melomakarono. This also was offered after a funeral. Later, the bread was named melomakarono when makaria were dipped in honey (“meli” in Greek). This eventually became the most popular sweet eaten during the twelve days of Christmas. Greeks in Asia Minor also ate this delicacy but gave them the name “phoenikia”.

Today’s melomakarona contain chopped walnuts and are sprinkled with ground walnuts as well. More modern versions have them enrobed in dark chocolate.

While Kourabiedes are thought to have been influenced by the Ottoman Empire. They come to us from Asia Minor, while their name derives from the Turkish word “kurabiye” which means dry cookie. Besides, this is the “kourabies” that started from a simple cookie and evolved into a unique treat, enhanced with nuts and flavored with rose water, topped with layers of airy icing sugar!

Both cookies are often enjoyed with a cup of Greek coffee or a glass of wine. Along with these treats, Greeks also indulge in savory dishes such as roast lamb, Christopsomo (a festive bread), and Kasseri cheese, creating a feast that blends rich flavors with deep-rooted traditions.

This holiday season, enjoy making these sweets and bringing a taste of Greece’s festive charm into your home.

Melomakarona (Greek Honey Cookies)

Ingredients:

  • For the cookies:
    • 2 cups all-purpose flour
    • 1 cup semolina
    • 1/2 cup olive oil (or vegetable oil)
    • 1/2 cup orange juice (freshly squeezed)
    • 1/2 cup brandy (optional, but traditional)
    • 1/2 cup sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cloves
    • Zest of 1 orange
  • For the syrup:
    • 1 cup honey
    • 1 cup sugar
    • 1 cup water
    • 1 cinnamon stick
    • 2-3 whole cloves
    • 1 tsp lemon juice
  • For the garnish:
    • 1 cup chopped walnuts (or crushed walnuts)

Instructions:

  1. Prepare the dough:
    • In a large bowl, combine the flour, semolina, baking soda, baking powder, cinnamon, and cloves. Stir well to combine.
    • Add the sugar, orange juice, olive oil, brandy (if using), and orange zest. Mix everything together until you form a smooth dough. You may need to knead it with your hands for a minute or two.
    • Preheat your oven to 350°F (175°C).
  2. Shape the cookies:
    • Take small portions of dough (about the size of a walnut) and roll them into small oval shapes. You can also slightly flatten them with your palm.
    • Place the cookies on a baking sheet lined with parchment paper, leaving some space between each.
    • Bake for about 20 minutes, or until they turn golden brown.
  3. Prepare the syrup:
    • While the cookies are baking, make the syrup by combining honey, sugar, water, cinnamon stick, cloves, and lemon juice in a saucepan.
    • Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until it slightly thickens. Remove the cinnamon stick and cloves once done.
  4. Soak the cookies:
    • Once the cookies are baked, immediately dip them into the warm syrup for 1-2 minutes, ensuring they are well-soaked but not falling apart.
    • Place the syrup-soaked cookies on a tray.
  5. Garnish:
    • Sprinkle the cookies with chopped walnuts while they are still sticky from the syrup.
  6. Serve and enjoy:
    • Allow the cookies to cool completely. They will absorb the syrup and become soft and fragrant, ready to serve.

Kourabiedes (Greek Almond Shortbread Cookies)

Ingredients:

  • 2 cups unsalted butter, softened
  • 1/2 cup powdered sugar (plus extra for dusting)
  • 1 tsp vanilla extract
  • 1 tbsp brandy or ouzo (optional, for flavor)
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup ground almonds (or chopped whole almonds)
  • 1 egg yolk (optional, for added richness)

Instructions:

  1. Prepare the dough:
    • In a large bowl, beat the softened butter with the powdered sugar using an electric mixer until light and fluffy (about 5-7 minutes).
    • Add the vanilla extract and brandy (or ouzo) and continue to beat for another minute.
    • Sift together the flour, baking powder, and salt, then gradually add this to the butter mixture. Mix gently until combined.
    • Add the ground almonds (or chopped almonds) and the egg yolk (if using). Stir everything together until the dough forms.
  2. Shape the cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Take small portions of dough and roll them into balls about 1-inch in diameter, then gently flatten them with your fingers or palm to form a thick disc shape. You can also shape them into crescent moons if preferred.
    • Place the cookies on the prepared baking sheet.
  3. Bake:
    • Bake the cookies for 15-20 minutes, or until they are lightly golden on the edges but still pale on top. Be careful not to overbake them, as they should remain soft.
  4. Cool and dust:
    • Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
    • Once completely cool, dust generously with powdered sugar.
  5. Serve and enjoy:
    • Serve these sweet, buttery cookies with a cup of coffee or tea. They are a perfect treat for the holidays or any special occasion.

 

Enjoy these traditional Greek sweets – Melomakarona with their honey-soaked delight and Kourabiedes with their buttery almond crunch – both sure to bring the festive spirit into your home!