These old-fashioned cookies that come under the name of Isli have their roots in Asia Minor dating a few hundred years back. Their dough is made with semolina which makes them really crumbly. They are also filled with ground walnuts in the center and soaked in a honey syrup.
Isli vs Other Greek Christmas Cookies
These cookies are very similar to some other Greek Christmas Cookies called Melomakarona. In fact, some people in Greece refer to Isli as stuffed Melomakarona. Since they are both made with semolina, are soaked in syrup with honey, and also have walnuts.
The main differences between those two cookies are that for one, Isli are much crumblier while Melomakarona are soft. For two, these Greek Christmas Cookies are stuffed with walnuts instead of just adding them on top (like its done with Melomakarona). And you may think there is no big difference there, but biting into one of these walnut-filled cookies will make you think again. They make the texture of the cookies so much crumblier, that every bite feels just like a piece of heaven.
And thirdly, Isli are not that overloaded with spices. They have lighter flavors of orange, cinnamon, and just a hint of nutmeg. Instead of stronger spices like cloves. I have also added a tablespoon of unsweetened cocoa powder to the filling. That is not in the authentic recipe but believe me when I tell you, it does make all the difference in the world. As it balances the sweetness of these cookies so nicely.
This is the first time I made these cookies. Just like so many old-fashioned recipes Isli are not so well known nowadays. Therefore, I didn’t know their existence up until this year. Since Melomakarona are so similar to Isli, and quicker to make people stuck with those instead. Making them every year-round. There is no Christmas in Greece without them, and Kourabiethes (almond shortbread snowballs) as well.
And truth is, that Isli are in fact a bit more time-consuming to make (having to fill each cookie) but certainly not difficult. I will literally be making them every Christmas from now on. That good they taste.
Traditional Shaping & Decorating Of Isli Cookies
What tricks people into thinking that Isli are difficult to make is their appearance. Traditionally Isli are shaped like a triangle or almond. Then women used special tweezers to embroider the surface of the cookies. Today this is done mostly using either a fork or a knife. So if you don’t pay much attention to appearances (mine look far from perfect), and don’t mind spending the time to fill cookies, then Isli are definitely easy to make and totally worth it!
How To Make Isli Cookies
Firstly prepare the syrup so it will be ready to dip the cookies in it once they’re baked. To make the syrup you simply add sugar, water, honey, orange juice, orange peel, and a stick of cinnamon in a wide enough pot (so there will be space for the cookies) and simmer for 7 minutes over medium heat. Then set aside with the lid on the pot to keep warm.
Secondly, prepare the filling. By adding all the ingredients in a blender (cocoa, sugar, walnuts, cinnamon, nutmeg) and blend until walnuts look very finely chopped.
And thirdly, make the cookie dough in a mixing bowl, you needn’t use an electric mixer for it. It’s a really soft and easily knead-able dough. Just whisk the liquid ingredients first, and then add the flour and semolina in batches until a soft dough forms. Rest for 30 minutes and then start making the cookies.
Best Greek Christmas Cookies (Isli)
Ingredients
For The Syrup:
- 400 grams / 14.10 oz honey
- 400 grams /14.10 oz sugar
- 80 grams / 2.8 oz freshly squeezed orange juice
- 450 grams / 15.9 oz water
- 1 orange peel
- 1 stick of cinnamon
For The Filling:
- 200 grams / 7 oz walnuts
- 2 teaspoons ground cinnamon
- ⅓ teaspoon ground nutmeg
- 1 tablespoon sugar
- 1 tablespoon cocoa powder 100% + unsweetened
For The Cookie Dough:
- 250 grams / 8.8 oz olive oil
- 80 grams / 2.8 oz freshly squeezed orange juice
- 60 grams / 2.1 oz sugar
- 200 grams / 7 oz water
- ½ orange zested
- 1 + ½ teaspoon baking powder
- 350 grams / 12.3 oz fine semolina
- 550 grams / 1 lb + 3.4 oz all-purpose flour
Instructions
For The Syrup:
- Add all of the ingredients for the syrup to a medium-sized cooking pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 7 minutes. Until sugar dissolves completely. Remove from heat and set aside.
For The Filling:
- Add all of the ingredients for the filling in a blender or food processor. Blend until walnuts look finely ground.
For The Cookie Dough:
- In a mixing bowl, add the olive oil, orange juice, sugar, water, and orange zest. Stir with a whisk to combine.
- In a separate bowl, mix together the semolina, flour, and baking powder. Then start adding the flour mixture in batches into the bowl containing the liquids. Incorporate the flour mix slowly while kneading the dough with your hands for 3-5 minutes.
- You should end up with a soft dough. Cover with a tea towel and rest at room temperature for 30 minutes.
Make The Cookies:
- Take a small piece of the dough, about the size of a walnut, and squeeze in your hands to press out any air that's inside the dough. Then roll in the palms of your hands shaping it into a round ball.
- Press the ball to open into a small round disk about the size of your palm. Press it in the middle with your thumbs to create a well.
- Take a spoonful (with a teaspoon) of the filling and add it inside the well. Overlap the edges over the filling and press to secure and stick together.
- Flip the cookie (seam-side down) and shape it into a triangle or like an almond.
- Place on a parchment paper-covered sheet pan and proceed on making the remaining cookies.
- Preheat oven to 180°C / 356°F.
- Using either a fork or a knife, make criss-cross or zig-zag lines on the surface of the cookies.
- Bake the cookies for about 25-30 minutes or until deep golden on top. Meanwhile, warm up the syrup.
- 5 minutes before taking the cookies out of the oven, heat the syrup on your stovetop for no more than a minute until it gets steamy hot. Then remove from heat.
- Using a slotted spoon, dip the cookies in the hot syrup in batches. Soak for 3-4 minutes flipping them once, and then transfer to a cooling rack.
- Repeat the process for the remaining cookies.
- Store at room temperature for up to 2-3 weeks. The syrup preserves them nicely.
Nutrition
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Yiasou Fotini
I felt a bit intimidated when I looked over this Isli Cookie recipe. But, being Greek and making dimples and baklava, this didn’t seem hard. I followed your recipe completely and they were deliciously FABULOUS!!! One of my new favorites, but have to tell you, these will be made frequently during the year. Thank you for such wonderful recipes!!! I make your recipes all the time!! Have a safe and Merry Christmas.
Konstantina Eyharisto for your sweet comment. Of course you shouldn’t have worried about making Isli if you can make Diples (since most people find them really difficult to make). Merry Christmas to you and your family. Take care!