To make the syrup
Combine the sugar, water, cinnamon, orange and 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 and lemon peel, add honey and set aside to cool for 3-4 hours. It must be cold by the time the cookies come out from the oven. You can prepare the syrup from the day before.
To make the filling
Place raisins, dried raspberries, brandy, candied citrus and jam in a food processor and mix until well blend. Add dried fruits to chopped nut and mix well. Set aside.
To make the cookies
Preheat oven to 190°C / 375°F.
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, shortening and sugar for 5-6 minutes on high speed until it turns white. Then add brandy, orange juice, orange zest, vanilla extract and spices and mix, until well blended. Add the flour to the shortening-olive oil mixture and knead until a stiff, wet dough forms. Don’t over mix it. If you mix too long the mixture will split.
Shape the mixture into cookies sized 3-4 cm in diameter. Pick up cookie dough, spread it in your hand, add 1 teaspoon of the filling, close the dough around the filling and create an oval shape.
Line a baking sheet with parchment paper and place them on (seam side down), spacing them about 3 cm apart. Poke them with a fork.
Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
When ready, remove from oven and 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 drizzle with honey and sprinkle with walnuts and pistachios.
