For the syrup:

1. In a medium pot, add water, sugar, cinnamon stick, and orange zest and bring to a boil. Let it boil for 3-4 minutes, remove from heat and add honey, stirring constantly until incorporated.
2. Let it cool to room temperature, then place it in the fridge to cool completely while preparing the cookies. Once chilled, remove the cinnamon stick.

For the cookies:

1. Preheat oven to 350F and cover 2 baking sheets with parchment paper.
2. In a large bowl add flour, semolina, baking soda, cinnamon, cloves, and powdered sugar and stir to combine.
3. In a separate bowl combine vegetable oil and orange juice.
4. Pour wet ingredients into dry and mix well until incorporated. Using your hands, make a ball with the dough.
5. Form oval-shaped cookies about 2-3 inches long and 1/2 inch thick. Press each cookie with the tines of a fork to make a pattern on top, either dots or a crosshatch (this is traditional but not necessary).
6. Place on the prepared baking sheets and bake for 20-25 minutes until golden at the edges.
7. Remove cookies from the oven and dip them hot into the pot with the cold syrup, making sure to cover both sides with the syrup.
8. Remove from the pot and place them on a platter. Let them cool and sprinkle chopped walnuts on top.