Step 1

Make the syrup. In a medium saucepan, combine the water, sugar, orange, and cinnamon stick. Bring to a boil over medium-high for 5 minutes or until the sugar dissolves completely. Remove from heat and stir in the honey. Set the syrup aside to cool completely (do not remove the cinnamon or orange until you are ready to use the syrup).

Step 2

Heat the oven to 350 degrees F.

Step 3

In a large mixing bowl, combine the EVOO, brandy, orange juice, orange zest, 1 cup sugar, cinnamon, and nutmeg. Mix.

Step 4

In another bowl, sift the flour, baking powder and baking soda.

Step 5

Slowly, add the dry flour mixture to the wet olive oil mixture (I added 1/3 of the flour at a time), while mixing with a wooden spoon. Once all the flour has been added, use your hands to knead the dough until smooth (do not overwork the dough).

Step 6

Prepare a large sheetpan (or two) and line with parchment paper.

Step 7

Take about 1 ½ tablespoons of the cookie dough and shape it between your palms into an oval shape (like a small egg). Lightly flatten (do not flatten too much) and set on the prepared sheet pan. Repeat, forming the cookies until you have used up all the dough. Line the cookies in the sheet pan, making sure to leave about ½ inch between them.

Step 8

In the center of each cookie, lightly press the tines of a fork in a crosshatch pattern. The cookies should flatten a tiny bit in the center (but you should not push so hard the cookies become too flat).

Step 9

Bake on the center rack of your heated oven for 20 to 25 minutes; the cookies should be golden in color but they should not brown too much.

Step 10

Remove the orange and cinnamon stick from the syrup.

Step 11

As soon as you take the cookies out of the oven, put them in the cold syrup, flipping them around for about 20 to 30 seconds or so (you will need to do this in batches, making sure that all the cookies are able to absorb enough syrup).

Step 12

With a slotted spoon, remove the cookies from the syrup and arrange them on a tray or directly on your serving dish. Sprinkle each cookie with a generous pinch of the chopped walnuts (pat the walnuts lightly so they will stick to the cookies).