In a large bowl, whisk together the orange juice, olive oil, honey, water, sugar, spices, vanilla, orange zest, and baking soda until the sugar dissolves. Stir in the semolina.

In a separate bowl, mix the flour and baking powder. Gradually add to the wet mixture and knead gently by hand until a soft, oily dough forms. Set aside covered with a clean towel.

In a small saucepan, combine sugar, honey, water, cinnamon stick, cloves, and orange peel. Bring to a boil, then simmer for 4 minutes without stirring. Remove from heat and let it cool uncovered.

Preheat your oven to 356°F (180°C). Line a baking tray with parchment paper. Take about 1½ tablespoons (around 40–45 grams) of dough and shape into oval cookies. Flatten slightly and place on the tray, leaving 1½ inches between each.

Use a knife to score criss-cross patterns on each cookie or gently press with a grater for texture. Bake for 20–25 minutes or until golden brown.

While cookies are still warm, dip them in the cooled syrup for a few seconds on each side. Transfer to a rack to drain any excess.

Once fully cooled, drizzle with honey and sprinkle generously with chopped walnuts. Enjoy!