• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

COOKIES

• In a large bowl, combine olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange zest.
• In another bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.
• Combine the wet and dry ingredients and knead with your hands for a few minutes to incorporate the oil into the flour.
• Working with one tablespoon of dough at a time, roll into oval shapes, flatten slightly and place onto the prepared baking sheets 2 inches (5cm) apart.
• Press the tops to the cookies with a fork to make a few indentations.
• Bake for 10-15 minutes, until the bottoms are golden brown. Let cool completely before proceeding.

HONEY SYRUP

• Once the cookies are cooled, make the syrup: combine the honey and water in a wide, shallow saucepan and heat until simmering.
• While the syrup is heating, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.
• Line a baking sheet with parchment paper, sprinkle with half of the walnut-sesame mixture, and place near the syrup.
• Working with a few cookies at a time, dip the cookies in the warm syrup, coating both sides.
• Lift gently out of the syrup and back onto the parchment-lined, walnut sprinkled cookie sheet. Sprinkle the tops with some of the remaining crushed walnuts and sesame seeds. Repeat with the remaining cookies.
• Once cooled, store these cookies in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. These cookies can be stored at room temperature for up to 5 days.