pistachio melamakarono cookie
A nice sticky cookie like my variation of the traditional melamakarono cookie from Cyprus always tastes nice with a cup of good strong tea. I thought I might try to get that slightly bitter taste in the cookie itself by dipping it in a sweet tea syrup. I left out the cinnamon and the nutmeg and added some ginger for a spicy kick. I juiced two big limes instead of the orange for some extra freshness and used pistachio nuts instead of the stronger tasting walnuts. The result is a crumbly cookie with the taste of nuts, sweet strong tea and a hint of citrusy lime. The perfect cookie to nibble on a hot summer’s day with a cooling glass of fizzy lemonade within reach.
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Pistachio melamakarono
For about 20 cookies
125 milliliters (½ cup) sunflower oil
50 grams (¼ cup) sugar
225 grams (1 cup) flour
pinch of salt
¼ teaspoon baking powder
1½ teaspoons ginger
juice and grated rind of 2 limes
¼ teaspoon baking soda
2 tablespoons brandy
1½ cups pistachio nuts + extra for decorating
for the syrup
100 grams (½ cup) sugar
240 milliliters (1 cup) honey
240 milliliters (1 cup) strong tea
Preheat the oven to 165°C / 325°F. Whisk the sunflower oil with the sugar.
In a bowl, mix the flour, salt, baking powder and ginger well.
Finely chop the pistachio nuts.
Mix the lime juice and rind with the baking soda and the brandy. The mixture will start foaming.
Whisk in the oil mixture and add the pistachio nuts.
Add the flour and form into a soft dough.
Form little sticks of about 25 grams and place on a cookie sheet covered with baking paper. Bake in the middle of the oven for 15-20 mins. until light brown and done.
Meanwhile make the syrup. Bring all the ingredients for the syrup to the boil. Stir until the sugar has dissolved. Leave to boil gently for about 10 mins.
Take the cookies from the oven and dip them in the syrup for about 5 mins. Turn them half way. Take from the syrup and leave to drip on a rack. Decorate with the remaining pistachio nuts.
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