Greek Christmas Cookies (Melomakarona)

Ingredients (for about 25 cookies appr. 20 g each):

For the syrup:
200 g agave
400 ml water
1 cinnamon stick

For the cookies:
Wet:
200 g pitted medjool dates soaked in 125 ml boiling water for 15 minutes
30 g agave

Dry:
150g wholewheat flour
1 tsp baking powder
½ tsp baking soda
90 g ground pecans
1 tsp ground cinnamon
½ tsp ground cloves
1/8 tsp salt

For the topping:
Agave
Pecans, chopped
Cinnamon

Instructions:

For the syrup:
1. Add all ingredients for the syrup to a saucepan over high heat.
2. Once the syrup has boiled, remove from the heat and set aside to cool down completely.

For the cookies:
1. Heat oven to 180° C.
2. Add all wet ingredients to a high-speed blender and process until smooth.
3. Add all the dry ingredients to a large bowl and whisk to combine.
4. Add the wet mixture to the dry and mix with a spatula until just combined.
5. Form oval-shaped cookies, place them on a parchment-lined baking tray, and flatten them slightly.
6. Bake for about 20 minutes until golden brown.
7. Dip the hot cookies, using a slotted spoon, into the cooled-down syrup for 8-10 seconds (depending on how moist you like them).
8. Place the cookies on a platter, drizzle with agave, sprinkle with chopped pecans, and dust with cinnamon.

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