For dough: In a medium bowl, whisk together flours, orange zest, baking powder, salt, baking soda, cinnamon, nutmeg, and cloves.

In a large bowl, whisk together sugar, oils, orange juice, cognac, honey, and vanilla. Stir in flour mixture just until a soft dough forms. Cover with plastic wrap, and refrigerate for 1 hour.

For syrup: In a small heavy-bottomed saucepan, bring sugar, ⅔ cup (160 grams) water, orange zest and juice, cinnamon stick, and cloves to a boil over medium heat, stirring occasionally until sugar dissolves. Remove from heat, and stir in honey. Pour into heatproof shallow dish, and let cool completely.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Place a wire rack on a sheet of parchment paper.

On a clean surface, roll dough into a ½-inch-thick circle. Using a 1¾-inch round cutter, cut dough, rerolling scraps. Gently shape circles into ovals. Place 1 inch apart on prepared pans. Using a fork, gently prick top of dough once or twice.

Bake until bottom edges begin to brown, about 20 minutes. Working in batches of about 6 cookies, using a slotted spatula, immediately remove hot cookies from pans, and place in cooled syrup, gently turning cookies to coat both sides. Place cookies on prepared rack.

For topping: In a small bowl, whisk together walnuts, cinnamon, and salt; sprinkle on top of cookies. Let cool completely. Store in an airtight container for up to 3 days.