Melomakarona, Amygdalota and Moustokouloura cookies are on the Taste Atlas list of the 100 best cookies in the world.
With a score of 4.4, melomakarona makes the top five on the Taste Atlas list, while amygdalota, finishing with a score of 4.1, is in 11th place. Also in the top 20 are the favourite moustokouloura, while below are kourabiedes, mamoulia, and paximathakia.
5th place, Melomakarona
"Though they are thought to have originated in ancient Phoenicia, melomakaronas are nowadays a typical Greek Christmas treat. These delicious semolina cookies are traditionally flavored with honey, orange zest, cinnamon, olive oil, and sometimes cognac.
"Immediately after baking, melomakarona cookies are doused in honey syrup, then sprinkled with ground walnuts. Although some argue that another Greek treat that goes under the name finikia refers to a slightly different dessert, occasionally fried and served without walnuts, today both names are used interchangeably," writes Taste Atlas.
11th place, Amygdalota
"These delicate Greek cookies are prepared with ground almonds, egg whites, sugar, and various flavorings such as orange blossom water, liqueurs, or vanilla. Usually decorated with almonds or almond slivers, they come in different forms and are occasionally coupled with pastry creams.
"Amygdalotá cookies are traditionally baked and enjoyed on special occasions and are often given as presents on christenings and weddings."
13th place, Moustokouloura
"The star ingredient in these chewy, soft cookies is grape must or petimezi, a syrup-like grape molasses. It is blended into a pliable dough that combines sugar or honey, flour, leavening agent, orange juice, and spices such as cinnamon and cloves.
"The dough is traditionally shaped into thin rolls that are then swirled into medium-sized round cookies.
"Since grape must is an autumnal product, the cookies are usually enjoyed throughout autumn and winter. Their flavor is reminiscent of gingerbread, and they are best paired with a cup of coffee or tea."
35th place, Kourabiedes
"These crispy and buttery shortbread cookies are a classic Greek dessert. Even though some variations occasionally employ walnuts, they are traditionally prepared with a rich dough that incorporates ground almonds, butter, and various flavorings such as vanilla or strong brandy.
"They are usually shaped into crescent or round shapes and are generously coated in powdered sugar.
"Traditionally associated with festive occasions, kourabiedes are a staple Christmas cookie, but they are also associated with Easter and many other special occasions."
72nd place, Mamoulia
"Mamoulia are festive Greek cookies that have been traditionally prepared on the island of Chios, although they are also commonly eaten on other Greek islands. To make the cookies, a dough of flour, butter, fresh milk, sugar, eggs, olive oil, baking soda, baking powder, and brandy is shaped into small balls which are stuffed with a mixture of finely chopped nuts.
"The filling typically consists of almonds, walnuts, pistachios, and confectioners' sugar, and it is usually flavored with flower water, cinnamon, cloves, and nutmeg. The cookies often take the shape of a pear, and once baked, they are typically sprinkled with flower water and coated with confectioners' sugar before serving.
"People on Chios commonly offer these cookies as part of the traditional Christmas buffet alongside various other sweet specialties and mezedes (savory appetizers), all washed down with plenty of local wine and raki (a traditional spirit).
"These cookies are often flavored with the local masticha (resin), and they are also prepared for other special occasions such as weddings.
74th place, Paximathakia
"Paximathakia is the Greek version of biscotti. The cookies are made with a combination of flour, baking soda, orange juice, lemon juice and peel, olive oil, cinnamon, toasted sesame seeds, sugar, and baking powder.
"The sticky dough is shaped into logs that are baked until firm, cut into slices, then baked again at a lower temperature, which will draw the moisture out of the cookies. These twice baked cookies should be left to cool completely before they're stored in airtight containers," writes Taste Atlas.
READ MORE: Greek Dips Dominate TasteAtlas Top 50 Ranking.
