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

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.

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.