A Taste of Greek Winter

In Greek homes during the festive season, the table is never without two beloved confections: kourabiedes and melomakarona. Dusted in snowy icing sugar, the almond-rich kourabiedes melt softly on the tongue. In contrast, melomakarona, soaked in honey and scented with orange and spice, offer a darker, richer sweetness.

Their origins are ancient, tied to rites of hospitality and remembrance. Platters appear on coffee tables and kitchen counters, offered with Greek coffee or sweet wine, not just as a dessert, but as an open invitation to sit, stay and enjoy the season together.

Recipe for Kourabiedes

Ingredients:

250g unsalted butter, softened
100g powdered sugar (plus extra for dusting)
1 egg yolk
1 tsp vanilla extract
½ tsp rose water or ouzo (optional)
300g all-purpose flour
½ tsp baking powder
100g toasted almonds, chopped
Pinch of salt

Instructions:

Cream butter until very fluffy (10–15 mins). Add sugar, egg yolk, vanilla, and rose water.
Mix in flour, baking powder, salt, then almonds.
Shape into crescents or balls. Bake at 170°C (340°F) for 18–22 mins, until lightly golden.
Cool slightly, then dust generously with powdered sugar. Dust again when fully cool.

Recipe for Melomakarona

Ingredients:

200ml olive oil
100ml vegetable oil
100ml orange juice
50ml brandy (or more orange juice)
100g sugar
Zest of 1 orange
1 tsp cinnamon, ½ tsp ground clove
500g all-purpose flour
2 tsp baking powder
200ml honey
200ml water
200g sugar
1 cinnamon stick
Chopped walnuts
Extra cinnamon (optional)

Instructions:

Mix wet ingredients (oils, juice, brandy, sugar, zest, spices).
Combine flour and baking powder; mix into wet until soft dough forms.
Shape into ovals and bake at 180°C (350°F) for 20–25 mins until golden.
Boil syrup ingredients for 3–4 mins. While cookies are hot, dip them in warm syrup for 10–20 secs each.
Sprinkle with chopped walnuts and a touch of cinnamon.

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