Highly spiced with orange, brandy, cloves and cinnamon, this cookie dish does have a lot of ingredients in it.
Blend olive oil and sugar in a large bowl. Blend in the orange zest and juice. Mix 2 cups of the flour and baking powder in another bowl and beat into the olive oil. Continue beating and add in semolina, brandy, lemon zest, cloves and cinnamon.
Knead about 1 cup of flour into the dough until it reaches an oily, smooth texture. Cover and let sit for about 30 minutes.
Combine the walnuts and 2 teaspoons of cinnamon in a small bowl. Set aside. Simmer the sugar, water and honey in a medium saucepan for about 10 minutes.
Preheat the oven to 350 F. Roll dough into ovals about 2 1/2 inches long. Place on an ungreased cookie tray. Make finger indents into the cookies. Fill with about 1 teaspoon of the walnuts. Press the dough closed around filling. Bake for 30 minutes.
Pour the sugar syrup onto the still warm cookies and allow them to absorb as much as possible. Roll the cookies in any remaining walnut filling to create a crunch coating.