Preheat oven to 190°C / 375°F.
To make the syrup
Combine the honey, sugar, water, cinnamon and orange peel in a saucepan, then bring to the boil. At this point, simmer uncovered for about 5 minutes until the syrup has thickened slightly. Then take out the orange peel. Set aside.
To make the cookies
In a bowl combine all-purpose flour, semolina flour, baking soda and baking powder. Mix well.
In a separate bowl, with an electric mixer beat together olive oil, butter, sugar, brandy, orange juice, orange zest, clove powder and cinnamon, until well blended. Add the liquid to the flour mixture and knead until a stiff, wet dough forms.
Get a heaped tablespoon of dough and mold cookie into oval shapes, 3-4 cm in length. Try to keep them as similar as possible. Use a fork and press lightly to make a cross-hatch design.
Line a baking sheet with parchment paper and place them on, spacing them about 3 cm apart.
Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
Then, while the cookies are still very warm, float them in the syrup a few at a time, turning them over to make sure they soak up plenty of liquid. After about 10-15 seconds, take the cookies out with a fork or spoon with holes in, put them on a serving plate and sprinkle them with the walnut/cinnamon mixture.
