In saucepan, combine water, sugar, cinnamon sticks, cloves and halved orange. Bring to boil and simmer for 3–4 minutes until sugar dissolves.

Remove from heat, stir in honey and set aside to cool. (Note: Prepare syrup first, as it needs to cool completely.)

In mixing bowl, mix semolina, flour and baking powder.

In separate large bowl, combine orange juice, cognac, sugar, nutmeg, cinnamon, clove and vanilla, and mix well. Add baking soda and whisk quickly for 5–10 seconds until foamy.

Stir in water, olive oil, vegetable oil, orange zest and honey, mixing until combined.

Gradually add dry flour mixture to wet mixture, kneading gently until dough is soft, smooth and slightly sticky. (Note: To avoid tough cookies, be careful not to overwork the dough.)

Preheat oven to 350 degrees F. Line 4 large baking trays with parchment paper.

Pinch off a walnut-sized portion of dough and roll it into an oblong, egg-like shape. Place on baking tray and lightly press top with a fork to create patterns, piercing halfway through dough.

Bake cookies 15–20 minutes, or until evenly browned and cooked through. (Note: Larger cookies may require additional time.)

While still warm, dip cookies into cooled syrup for 10–20 seconds, flipping them with a slotted spoon. Remove and place on platter. Sprinkle with finely chopped walnuts.

While dipping first batch in syrup, bake remaining trays of cookies and repeat dipping step.