In a medium saucepan, combine the water, sugar, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar fully dissolves. Add the honey, stir to combine, then reduce the heat and simmer gently for 10 minutes. Remove from heat and allow the syrup to cool completely before use.

Preheat the oven to 410°F (210°C). Line two large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, pour in the olive oil and sunflower oil. Mix on low speed to blend the oils evenly. Gradually add the flour, then incorporate the sugar, baking powder, orange zest, orange juice, baking soda, cinnamon, and cloves. Continue mixing until a soft, pliable dough forms.

Divide the dough into small portions and shape each piece into an oval, approximately 2 inches in length. To create a traditional texture, gently press the tops of the cookies against the coarse side of a grater or lightly score them with a fork. Arrange the cookies on the prepared baking sheets, leaving space between each for even baking.

Bake the cookies for 15 minutes, or until they develop a deep golden-brown color and a firm texture. Remove from the oven and immediately proceed to the syrup step while they are still hot.

Dip each hot cookie into the cooled syrup for approximately 10 seconds, ensuring it absorbs the syrup evenly. Transfer to a wire rack to drain any excess. Once all cookies have been soaked, drizzle with a small amount of honey and sprinkle generously with finely chopped walnuts.

Allow to rest for 1 hour before serving to let the syrup settle and the flavors blend beautifully.