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Tips for Using Masticha in Christmas Baking?

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GreekGirlCooks

GreekGirlCooks

Active member
I’ve been experimenting with Greek Christmas baking this year, and I keep coming back to masticha. I love the aroma, but I’m still figuring out the best ways to use it without overpowering the other flavors.

For those of you who bake with masticha regularly, I’d love some guidance. How much do you typically use in cookies like melomakarona or kourabiedes? Do you grind it with sugar, add it to the syrup, or incorporate it directly into the dough? I’m also curious about which ingredients pair well with it. Does it play nicely with orange zest, cloves, or vanilla, or is it better as the star flavor?
 
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