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1
Start by making the syrup.
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2
Put the honey, sugar, cinnamon, clove, and lemon zest in a saucepan and add the water.
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3
Bring to a boil and simmer for 5 to 10 minutes.
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4
Add the lemon juice, then chill.
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5
To blanch the almonds, plunge them into boiling water for 1 to 2 minutes, until you see signs of their skins loosening.
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6
Then drain and slip or pop them from their skins onto a baking sheet.
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7
Toast them in an oven preheated to 350F (180C) F for about 10 minutes - just until they begin to color.
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8
Cool, then chop them very, very finely - if you do this in a food processor, make sure that the pulses are short, or the nuts could turn oily.
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9
Mix the ground almonds with the sugar and cinnamon and reserve.
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10
Sift the flour, baking soda and salt together.
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11
Put the olive oil and sugar in a large bowl and beat together - with your fingers like Andonia - or with a wooden spoon.
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12
Beat in the Cognac, the orange zest, spices, and juice from 2 oranges (about 1/2 cup).
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13
Then beat in the flour, a few spoonfuls at a time, until you have a malleable dough, adding more flour if it is too soft, and more orange juice if it is too stiff.
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14
Turn the dough onto a floured surface and knead for 10 to 15 minutes until very smooth.
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15
Pinch off pieces of dough of about 2 tablespons and form into flattened oval or lozenge shapes.
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16
Place them on an oiled or non-stick baking sheet.
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17
Bake in an oven preheated to 400 to 425 degrees F for about 20 minutes, until brown.
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18
When they are cool enough to handle, dip them in the bowl of syrup for about 1 minute.
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19
Remove with a slotted spoon and place on a tray to cool.
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20
Sprinkle with the chopped almond mixture.
