Melomakarona Andonias

      1 tb Sugar                             1/2 c  Cognac
      7 c  All-purpose unbleached flour             -OR- mavrothaphne wine
           Extra flour for kneading                 -OR- ruby port
  1 1/2 ts Baking soda                         3    Oranges; zested and juiced
    1/4 ts Salt                                4 ts Freshly ground cinnamon
  1 3/4 c  Mild olive oil                  1 1/2 ts Freshly ground clove
  1 1/4 c  Sugar                             3/4 ts Freshly grated nutmeg
      1 lb Honey; (1 lb = about 2 cups)        1    Clove
      1 c  Sugar                               1    Lemon; zested and juiced
      1    1-inch piece of cinnamon            1 c  Water
    1/2 c  Shelled almonds                     1 ts Freshly ground cinnamon
      

  Author's note: These cakes are traditionally served at Christmas.
  This recipe comes from my neighbor, Andonia.  I have a distinct
  memory of her beating the oil and sugar into the flour until it
  dissolved using her middle finger and forefinger as a beater - though
  a spoon will do.

  Start by making the syrup.  Put the honey, sugar, cinnamon, clove, and
  lemon zest in a saucepan and add the water.  Bring to a boil and
  simmer for 5-10 minutes.  Add the lemon juice, then chill.

  To blanch the almonds, plunge them into boiling water for 1-2 minutes,
  until you see signs of their skins loosening.  Then drain and slip or
  pop them from their skins onto a baking sheet.  Toast them in an oven
  preheated to 350 F for about 10 minutes - just until they begin to
  color. Cool, then chop them very, very finely - if you do this in a
  food processor, make sure that the pulses are short, or the nuts
  could turn oily. Mix the ground almonds with the sugar and cinnamon
  and reserve.

  Sift the flour, baking soda and salt together.  Put the olive oil and
  sugar in a large bowl and beat together - with your fingers like
  Andonia - or with a wooden spoon.  Beat in the Cognac, the orange
  zest, spices, and juice from 2 oranges (about 1/2 cup).

  Then beat in the flour, a few spoonfuls at a time, until you have a
  malleable dough, adding more flour if it is too soft, and more orange
  juice if it is too stiff.  Turn the dough onto a floured surface and
  knead for 10-15 minutes until very smooth.

  Pinch off pieces of dough of about 2 tablespons and form into
  flattened oval or lozenge shapes.  Place them on an oiled or
  non-stick baking sheet. Bake in an oven preheated to 400-425 F for
  about 20 minutes, until brown.

  When they are cool enough to handle, dip them in the bowl of syrup for
  about 1 minute.  Remove with a slotted spoon and place on a tray to
  cool. Sprinkle with the chopped almond mixture.