{"id":10281,"date":"2022-12-03T16:49:35","date_gmt":"2022-12-03T15:49:35","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=10281"},"modified":"2022-12-03T16:49:39","modified_gmt":"2022-12-03T15:49:39","slug":"melomakarona-the-greek-christmas-honey-and-nut-pastries","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/melomakarona-the-greek-christmas-honey-and-nut-pastries\/","title":{"rendered":"melomakarona - i dolci natalizi greci con miele e noci"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em>Un' esplosione di spezie e sapori di agrumi, in questi classici biscotti natalizi greci<\/em><\/em>!<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 40 biscotti (costo circa 12\u20ac)<\/h5>\n\n\n\n<p>per lo sciroppo<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 ml di aqua<\/li>\n\n\n\n<li>200 g di zucchero<\/li>\n\n\n\n<li>290 g di miele<\/li>\n\n\n\n<li>Bucce di 2 arance e 2 mandarini<\/li>\n\n\n\n<li>1 stecca di cannella<\/li>\n<\/ul>\n\n\n\n<p>per l' impasto<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g di farina 00<\/li>\n\n\n\n<li>100 g di semola rimacinata<\/li>\n\n\n\n<li>100 g di olio di semi di girasole EV<\/li>\n\n\n\n<li>100 g Olio EVO (di gusto leggero)<\/li>\n\n\n\n<li>120 ml di succo di arancia e mandarino<\/li>\n\n\n\n<li>scorza di 2 arance<\/li>\n\n\n\n<li>70 g di zucchero a velo<\/li>\n\n\n\n<li>8 g di cannella in polvere<\/li>\n\n\n\n<li>1 g di chiodi di garofano in polvere<\/li>\n\n\n\n<li>10 g di lievito per dolci<\/li>\n\n\n\n<li>3 g ammoniaca per dolci<\/li>\n\n\n\n<li>3 g di sale<\/li>\n<\/ul>\n\n\n\n<p>per spolverare<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g di gherigli di noce<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>I Melomakarona sono, insieme ai kourabiedes, i classici dolci natalizi greci. Sono pasticcini ovali all'olio, profumati di spezie, come cannella, chiodi di garofano e scorza d'arancia, immersi in uno sciroppo di miele e cosparsi di abbondante granella di noci. I Greci di solito, utilizzano come agente lievitante il bicarbonato di sodio. Noi, invece, profondamente influenzati dai principi della Pasticceria Italiana, preferiamo l\u00b4 ammoniaca per dolci che, come gi\u00e0  sapete, garantisce una migliore consistenza e un aspetto pi\u00f9 gradevole, oltre a  prolungare la durata dei prodotti ed a aiutare a migliorarne la consistenza giorno dopo giorno. Di pi\u00f9, prepariamo una miscela di farina 00 e semola rimacinata, per favorire il migliore assorbimento dello sciroppo.<\/p>\n\n\n\n<p>Iniziamo preparando lo sciroppo. Sbucciamo 2 arance e 2 mandarini, grattugiamo altre 2 arance e ne spremiamo il succo. Conserviamo il succo e la scorza, per aggiungerlo all'impasto.<\/p>\n\n\n\n<p>In un pentolino versiamo l'acqua, lo zucchero, le scorze di agrumi e la stecca di cannella e portiamo ad ebollizione. Lasciamo bollire per circa 1 minuto, poi abbassiamo la fiamma al minimo e facciamo sobbollire per circa 10 minuti. Togliamo dal fuoco e aggiungiamo il miele, mescolando leggermente per farlo sciogliere nello sciroppo. Copriamo il pentolino con pellicola trasparente e lasciamo in infusione, fino a quando non si raffredda completamente.<\/p>\n\n\n\n<p>Mentre lo sciroppo si raffredda, prepariamo l'impasto dei biscotti.<\/p>\n\n\n\n<p>Quindi, prima di tutto setacciamo in una ciotola la farina, il lievito, l' ammoniaca, il zucchero a velo, il sale e le spezie. Mescoliamo bene in modo che gli ingredienti siano ben amalgamati. Facciamo quindi una fontana al centro, e aggiungiamo l'olio e la scorza d'arancia e mescoliamo portando la farina poco alla volta verso il centro con movimenti circolari, fino a far assorbire tutto l'olio. Infine, aggiungiamo il succo a poco a poco, fino a quando l'impasto non si unisce e diventa omogeneo, morbido e malleabile. Tenete presente che, a seconda del tipo di farina che stiamo utilizzando, la quantit\u00e0 di liquido che stiamo aggiungendo pu\u00f2 variare (non tutte le farine hanno la stessa capacit\u00e0 di assorbimento). Io, ho usato 120 g di succo.<\/p>\n\n\n\n<p>Lasciamo l'impasto riposare per circa 30 minuti coperto con un canovaccio o pellicola trasparente, per evitare che la superficie si asciughi.<\/p>\n\n\n\n<p>Formiamo i melomakarona, tagliando pezzi di pasta  di circa 23-24 g ciascuno e li doniamo la forma di ovali piatti. Li adagiamo su teglie ricoperte di carta da forno, lasciando abbastanza spazio tra loro, perch\u00e9 durante la cottura si allargheranno. Li premiamo leggermente dall'alto con il palmo per rendere la superficie un po 'piatta.<\/p>\n\n\n\n<p>Cuociamo i melomakarona in forno preriscaldato (a 160\u00b0C \u2013 funzione ventilata oppure a 180\u00b0C \u2013 funzione statica) per circa 20-25 minuti o fino a leggera doratura.<\/p>\n\n\n\n<p>Nel frattempo, trituriamo grossolanamente le noci e filtriamo lo sciroppo.<\/p>\n\n\n\n<p>Subito dopo aver tolto i biscotti dal forno, quindi mentre sono ancora caldi, li immergiamo poco alla volta nello sciroppo, girandoli con un cucchiaio da entrambi i lati per circa 1 minuto. Se li vogliamo molto sciropposi, li versiamo sopra con tanto sciroppo quanta ne avanza. Li trasferiamo in un piatto da portata, foderato con un poco di granella di noci, quindi cospargiamo con la resta.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-1024x683.jpg\" alt=\"\" class=\"wp-image-10320\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/12\/DSC_0147-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>A burst of spices and citrus flavors, in these Greek Classic Christmas biscuits! ingredients (cost about 12 \u20ac for 40 biscuits) for the syrup for&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/melomakarona-the-greek-christmas-honey-and-nut-pastries\/\">Continue reading<span class=\"screen-reader-text\">melomakarona - i dolci natalizi greci con miele e noci<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":10321,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1989,606,593,603,596,525,1990,543,599,523,595,1303,521,594,597,602],"class_list":["post-10281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-baking-ammonia","tag-baking-powder","tag-biscuit","tag-christmas","tag-citrus","tag-flour","tag-ground-cloves","tag-honey","tag-oil","tag-orange","tag-peel","tag-semolina-flour","tag-sugar","tag-syrup","tag-tangerine","tag-walnut","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>melomakarona - 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