Make sure all ingredients for the melomakarona are at room temperature. First, preheat the oven well to 375°F (190°C) with convection or 340°F (170°C) without convection, placing the rack in the middle.

In a bowl, sift the flour with the baking powder and mix with a whisk. Set aside until needed.

Place the sugar and whole cloves in a food processor and grind until powdered.

Sift the mixture and regrind any pieces that remain, then sift them over the sugar.

In a larger bowl, add the vegetable oil, olive oil, the now powdered sugar with cloves, cinnamon, brandy, and orange zest. In the orange juice, add the baking soda, stir with a spoon until dissolved and foamy, then add it to the mixture.

Whisk just until the ingredients are combined.

Gradually add the flour (not all at once), mixing with the whisk so it absorbs evenly.

Once all the flour is added and the dough comes together, stop kneading so the cookies stay crisp and flavorful, not floury.

Cover the bowl with a towel and let the dough rest at room temperature for at least 15 minutes to make it easier to shape later.

Brush 2-3 baking sheets (depending on size) with vegetable oil. Uncover the dough after resting and shape into balls about the size of a walnut (about 1 to 1.25 ounces or 30-36 grams each).

If making 30-gram cookies, you can fit about 30-35 per baking sheet. For 36-gram cookies, fit about 25 per sheet, leaving about 3/4 inch (2 cm) between them.

Bake in the well-preheated oven for 25-30 minutes, or until golden brown all around. If your oven is slow or not fully preheated, baking may take up to 35 minutes.

After 25 minutes, keep an eye on them—they should be golden brown, not underbaked or too dark. They should be evenly browned without pale spots.

Repeat with the remaining dough, letting the cookies cool completely.

Once all are baked, gather them in a dish and set aside.

Now make the syrup. In a saucepan, combine all the syrup ingredients.

Bring to a boil over high heat. Once boiling, skim off any foam that forms on the surface with a slotted spoon.

Let it boil for 3 minutes until it thickens slightly (you'll see a ring form around the edge), then reduce the heat to the lowest setting to keep the syrup hot while soaking the cookies.

Dip some melomakarona upside down into the hot syrup and let them soak for 20-25 seconds. Flip and soak the other side for another 20-25 seconds.

Transfer with a slotted spoon to a platter and sprinkle with chopped walnuts. Repeat with the rest, let them cool completely at room temperature, and serve.

If you prefer them very syrupy, place them in a deep dish and pour the hot syrup over them. They keep well for several days at room temperature.