Halve 1 orange and place it in the saucepan with the cinnamon stick, whole cloves, 300 g granulated sugar, and 300 ml water.

Bring the syrup mixture to a boil over medium-high heat. Simmer for 5 minutes.

Remove the saucepan from the heat and stir 150 g honey into the syrup. Set the syrup aside to cool.

Preheat the convection oven to 175°C / 350°F. Line 2 baking trays with parchment paper.

Whisk 125 g unsalted butter, 125 ml olive oil, 115 g granulated sugar, orange zest, vanilla sugar, and salt until well combined.

Stir the baking soda into 160 ml fresh orange juice. Let the juice foam.

Pour the foaming orange juice into the butter mixture. Stir in 40 ml cognac.

Sift the all-purpose flour, baking powder, ground cinnamon, and ground cloves together into a bowl.

Add the sifted dry ingredients to the wet mixture. Mix gently until a soft dough forms.

Portion the dough into walnut-sized pieces and shape each piece into an oval cookie. Arrange the cookies on the lined baking trays.

Prick each cookie 3 to 4 times with a fork. Bake for 25 to 30 minutes until golden brown.

Transfer the syrup-soaked cookies to a serving platter. Sprinkle with coarsely chopped walnuts before serving.