Start by making the syrup. Put all the ingredients in a saucepan. Once they come to a boil, reduce the heat to medium and boil for another 5 minutes. Set aside and let the syrup cool completely before pouring it over the honey melomakarona cookies.
Pour the gluten-free flour, the grated hazelnut, the sugar substitute, the baking powder into a bowl. Add the olive oil, tangerine juice, cinnamon and cloves.
Mix well and form into balls. The recipe makes 15 balls.
Place the balls thinly in a pan as they will spread during baking.
Preheat the oven to 180C. Bake the melomakarona cookies for 15-17 minutes. Remove from the oven and pour the cold syrup directly over them. Let the honey melomakarona cookies absorb the syrup.
Serve with hazelnuts on top.
