Melomakarona (Greek Honey and Walnut Biscuits), gluten-free
- Margaret Pahos
- Dec 15, 2021
- 5 min read
Updated: Apr 29
Melomakarona are also known as Greek Honey and Walnut Biscuits. They are traditional Greek biscuits made with olive oil, honey, orange juice, and topped with crushed walnuts.They’re naturally dairy-free, egg-free, and my version is also gluten-free. Bursting with warm flavours of cinnamon and cloves, these biscuits have the perfect balance of a crunchy texture that has been gently kissed and softened with honey syrup.
We also love them simply as plain biscuits without dipping them into the syrup — they’re still incredibly delicious and store well for days. Whether dipped or plain, these gluten-free Melomakarona are a nostalgic, aromatic treat that fills your kitchen with the scent of Christmas and Greek celebrations alike.
Story Behind the Recipe
Melomakarona have always been a big part of Christmas and Easter in our family. Growing up, I remember the smell of cinnamon, cloves, and warm honey filling the kitchen — it simply wasn’t a celebration without a big tray of these golden, spiced biscuits on the table.
When my daughter was diagnosed with coeliac disease, it broke my heart that she had never experienced a proper Melomakarono. Every Christmas and Easter, I would think about it but felt hesitant — baking, especially gluten-free baking, wasn’t something I felt naturally confident in.
But deep down, I knew I had to try.I started recipe testing — tweaking, tasting, testing again — determined to create a version that was safe for her, but still full of the flavours and spirit of the traditional biscuits we all love.
This version became her absolute favourite. It’s a little lower in sugar, naturally gluten-free, and every bite brings back all the memories of our family's celebrations.Now, it’s not just a biscuit — it’s a tradition we've reclaimed, made even sweeter because it’s something we can all share together.
Watch How to Make It
Other Gluten Free Sweets
Tips and Variations
Can I use traditional flour instead?
This recipe has been specifically developed for gluten-free flour. However, if you are an experienced baker and familiar with the consistency of cookie dough, feel free to experiment with regular self-raising flour. You may need to adjust the liquid slightly, as gluten-free and traditional flours behave differently.
How is this lower in carbs and sugar?
Traditional Melomakarona recipes typically use 1 cup of sugar (around 200g) just for the biscuit dough — and even more sugar in the honey syrup.In this recipe, only 120g of sugar is used, and you can substitute with monk fruit sugar for an even lower sugar option.The addition of almond flour (instead of more plain flour) also helps reduce the carb content and adds a lovely, tender texture.
Why do we add the syrup?
The fragrant honey syrup is the soul of a true Melomakarona. To ensure the biscuits absorb the syrup properly, always dip cooled biscuits into hot syrup.This contrast (cool biscuit, hot syrup) allows the biscuits to soak up the syrup without becoming soggy, giving them their signature moist yet slightly crunchy texture.
Storing your Melomakarona.
Melomakarona will stay fresh for up to 2 weeks when stored in an airtight container in a cool, dry place.Alternatively, you can syrup and top with walnuts only half the batch, and keep the remaining biscuits plain. Store the leftover syrup in a sealed container and the walnuts separately in a jar.When needed, simply dip the remaining biscuits into the syrup and sprinkle with walnuts. This method can extend the life of your Melomakarona up to 3 weeks.
Can I enjoy them without syrup?
Absolutely! These biscuits are equally delicious as plain, lightly spiced biscuits without the syrup.They have a beautiful, soft-crunchy texture and store even better when left plain — perfect for afternoon coffee or tea.
Additional variations.
Add nuts inside: You can tuck a crushed walnut or almond into the centre of the biscuit before baking for a traditional twist.
Vary the spices: Try adding a tiny pinch of ground cardamom or allspice for a deeper spice flavour.
Drizzle with chocolate: For a more modern take, drizzle the cooled, syrup-dipped Melomakarona with a little dark chocolate.
Melomakarona, Gluten-Free
Makes 24 x 40g each
Prep Time: 20 minutes
Cooking Time: 30+ minutes
Cooling Time Needed
INGREDIENTS
Biscuits:
360g-380g self-raising flour, gluten-free**
(I used White Wings self-raising flour)
160g almond flour
200ml olive oil
120g caster sugar (use monk fruit sugar for sugar-free)
100ml freshly squeezed orange juice
Zest of 1 orange (approx. ¼ cup zest)
50ml brandy or cognac
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
Syrup:
150g honey
½ cup water
2 sliced orange rinds
2 teaspoons orange zest
8 whole cloves
Topping:
50g walnuts, finely crushed
Ground Cinnamon
INSTRUCTIONS
Whisk the Wet Ingredients
Add the olive oil and sugar to a large bowl. Whisk using a hand-held mixer or an electric mixer on high speed for 3 minutes. Add the orange juice, orange zest, brandy or cognac, cinnamon, cloves, nutmeg, and almond flour. Continue to whisk for a further 3 minutes, scraping down the sides as needed, until well combined.
Combine with Flour
In a separate bowl, sift the self-raising flour and make a well in the centre. Pour the wet mixture into the well and stir with a spatula until fully incorporated. Allow the dough to rest for a few minutes. Preheat the oven to 170°C fan-forced.
Shape the Biscuits
Using clean hands, roll a tablespoon of dough into oval shapes. Place onto baking trays lined with baking paper, ensuring there is at least 3cm between each biscuit. Gently press each biscuit with a fork to slightly flatten and create grooves for the walnuts to settle in.
Bake and Cool
Bake for 30 minutes, rotating trays halfway through if your oven cooks unevenly. Turn the oven off and leave the biscuits inside with the door closed for a further 20 minutes. Remove from the oven and allow the biscuits to cool completely on the trays.
Prepare the Syrup
In a small, wide pot, combine the honey, water, orange rinds, and cloves. Bring to a boil, then reduce the heat and simmer for 3 minutes. Watch carefully, as the syrup can easily overflow. Skim off any foam that forms on the surface.
Dip and Decorate
Once the biscuits are completely cooled, dip them into the hot syrup for 30 seconds, turning them over a few times. Remove, allowing excess syrup to drip off, and top with finely crushed walnuts and a light sprinkle of ground cinnamon.
Notes
**Gluten-free flours can behave differently. If the dough feels too sticky, add an extra tablespoon or two of flour until a smooth, manageable consistency is achieved.
Lightly damp hands will help with shaping the dough. Alternatively, lightly flour your hands to prevent sticking, using just enough flour to handle the dough without over-drying it.
Store gluten-free Melomakarona in an airtight container for up to 2 weeks. The texture may change slightly depending on the brand of gluten-free flour used.
You can dip and decorate only a few biscuits at a time if preferred. Store any remaining syrup in a sealed bowl and walnuts in a jar for up to 2 weeks, using as needed.
If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on
Margaret Pahos @CreateCookShare
Kommentarer