Mix all the ingredients of the first mixture.
Using another bowl, beat the olive oil for at least 10 minutes and add the rest of the ingredients without interrupting the beating.
After the second mixture is thoroughly incorporated, add the first mixture to it and knead by hand.
The dough is successful if it unsticks from your hands.
Preheat the oven to 200°C.
For each melomalarono use 50 g of dough, form a ball and then press it to make an elliptical shape.
Place the melomakarona on an oiled baking sheet (24 in each sheet) and poke them lengthwise with a fork.
Place the baking sheet on the second oven rack from the top and bake for 20 minutes. Take care to follow the baking time because the melomakarona can burn easily!
When you are finished with baking (don't place two baking sheets in the oven at the same time) prepare the syrup using a deep pot
Place all the ingredients in the pot and let them boil for three minutes (beginning the count from the moment it starts boiling) without removing the foam.
Remove the pot from heat and dip the melomakarona in the syrup for 1/2 a minute.
Arrange them in a deep platter and sprinkle them with ground walnut.
