Melomakarona

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, semolina, baking soda, baking powder, ground cinnamon, and ground cloves until well combined.
2. Mix the wet ingredients
   In a separate bowl, combine the olive oil, sugar, and orange zest. Beat with a hand mixer or whisk for about 5 minutes until the mixture turns lighter in color. Add the orange juice and cognac, and mix well.
3. Form the dough
   Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a soft, malleable dough forms. Be careful not to overwork the dough. If it's too sticky, add a little more flour.
4. Shape the cookies
   Preheat the oven to 350°F (175°C). Take small portions of dough (about 30g each) and shape them into oval or oblong shapes. Use a fork to make light marks on top of each cookie for decoration and to allow better absorption of the syrup later.
5. Bake the cookies
   Place the shaped cookies on baking sheets lined with parchment paper, leaving some space between them. Bake for 20-25 minutes until they're golden brown and firm to the touch.
6. Prepare the honey syrup
   While the cookies are baking, prepare the syrup. In a saucepan, bring the honey, water, and cinnamon stick to a boil. Reduce heat and simmer for 5 minutes, skimming any foam that rises to the top. Remove from heat and let it cool slightly.
7. Soak in syrup
   When the cookies are done, allow them to cool for 5 minutes. Then, using a slotted spoon, dip the cookies in the warm (not hot) syrup for about 10-15 seconds each, allowing them to absorb the syrup. Place them on a serving plate or tray.
8. Add the walnut topping
   While the cookies are still warm and sticky from the syrup, sprinkle them generously with the walnut and cinnamon mixture. Allow them to cool completely before serving or storing in an airtight container.