Melomakarona

Method

Cream together butter and sugar until light and fluffy, then beat in the egg yolk and orange zest. In a separate bowl, sift flour, semolina, baking powder, cinnamon, cloves and salt together. Gently fold the dry ingredients into the wet mixture alternately with the brandy until a soft dough forms. Chill for 30 minutes, then shape into 24 oval biscuits approximately 7cm long. Insert a whole clove into the centre of each biscuit and place on a lined baking tray. Bake at 180°C for 20-25 minutes until golden. Meanwhile, prepare the syrup by bringing honey, water, cinnamon, cloves and lemon juice to a simmer for 8-10 minutes. Once baked, immediately dip each warm melomakarona into the hot syrup for 30 seconds, allowing excess to drain. Place on a serving platter and sprinkle generously with chopped walnuts. Allow to cool and set before serving.