Honey pistachio cookies

DOUGH

1. Sift the flour and baking powder into a bowl.
2. Beat the olive oil, canola oil, and sugar in a bowl with a whisk, or a mixer, for 5 minutes until white and fluffy.
3. Add the cognac, cinnamon, ground cloves and orange zest.
4. Dissolve the baking soda in a glass of orange juice and pour in, but place it above the bowl because it may spill over.
5. Beat with a whisk and gently fold in the flour.
6. The dough must be fairly oily and soft – do not overwork it.
7. Take some dough between your fingers and shape into small egg-shaped, slightly flattened cookies.
8. Line up on baking sheets leaving some space in between each one because they will rise.
9. Lightly pierce the tops with a fork.
10. Preheat oven to 320°F on the convection setting and bake for about 25 minutes until golden brown and crispy.
11. Leave to cool completely.

SYRUP

1. Stir all the ingredients in a small pot and bring to a boil.
2. Once bubbling, boil for 3 minutes on a medium heat.
3. Skim any foam off the surface.
4. Leave the syrup on the lowest heat setting and begin dipping the cookies in the syrup for about 20 seconds on each side.
5. Transfer to a platter and sprinkle with pistachio nuts or walnuts.

TIPS

• Make the cookies very small so they do not need to be dipped in the syrup for long. If you make larger ones, they need more baking and syrup.
• Do not overwork the dough, it will release the oil. The melomakarona will come out crispy, but they will not be fluffy or absorb the syrup.
• The dough must be oily and soft. Stop kneading as soon as you add the flour and it is no longer visible.
• Do not forget to carve a small pattern with a fork or grater on the top of each cookie – this helps them absorb the syrup.
• Once the cookies cool completely, dip them in the syrup and immediately sprinkle with the pistachio nuts or walnuts.
• If you want them very syrupy, place them on a baking sheet and douse with the warm 2 syrup. Leave until fully absorbed.