In a large mixing bowl, combine freshly squeezed orange juice, olive oil, honey, water, and sugar. Stir until the sugar dissolves completely, about 2-3 minutes.

Sprinkle in ground cinnamon, ground clove, ground nutmeg, and vanilla. Gradually incorporate fine semolina, followed by all-purpose flour and baking powder, mixing until you achieve a soft, cohesive dough.

Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes.

In a medium saucepan, combine sugar, honey, and water along with a cinnamon stick, whole cloves, and an orange peel. Bring to a gentle boil, stirring until the sugar has fully dissolved. Allow to boil for 4 minutes, then remove from heat.

Take small portions of dough and roll them into oval shapes, about the size of a golf ball. Flatten each ball slightly and create a criss-cross pattern on top with a fork or fingers.

Arrange the shaped cookies on prepared baking sheets, leaving space for expansion. Bake for approximately 20 minutes, or until they turn a light golden brown.

Remove the trays from the oven and immediately dunk each warm cookie into the prepared syrup for several seconds, then let them rest on a cooling rack.

Drizzle with extra honey and sprinkle with ground walnuts. Serve warm or at room temperature.