Melomakarona

Cook the sugar, water, cinnamon stick and orange peel over medium heat until it boils and the sugar has completely melted.

Heat off, stir in the honey and vanilla extract and set the syrup aside.

Pulse the walnuts in a food processor until finely chopped, then add the cinnamon and cloves and pulse again; set the topping aside.

Whisk the flour, semolina, baking powder, cinnamon and cloves together in a big bowl.

Zest two oranges into the dry mixture and whisk.

Whisk the light olive oil, sugar, orange juice, vanilla and baking soda together in a second bowl.

Add the dry to the wet slowly, switching to hands or a spatula, without overmixing or the cookies release their oil and turn greasy.

Either roll walnut-sized pieces into ovals or rounds and pierce the tops with a fork, or roll the dough half an inch thick and cut shapes.

Space them on parchment-lined baking trays, since the baking powder makes them rise a little, and poke holes on top with a fork.

Bake in a preheated 350F oven about 25 minutes until golden, switching the trays halfway so they bake evenly.

Squeeze the hot cookies into one tray and pour over as much syrup as fits.

After about 10 minutes flip them, pour on the remaining syrup and leave them to cool completely upside down so they absorb as much as possible.

Flip them gently onto a platter and top with the spiced walnut mixture and the decorative stars.

For less syrup, dip one or a couple at a time for a few seconds instead of pouring it all over.