1. In a bowl, mix the flour, baking powder, cinnamon, cloves, and the coarsely ground nuts (almonds and walnuts). In another bowl, combine the oil and vegetable shortening and add the sugar. Whisk until fluffy. Place the cup of orange juice over the bowl and add the baking soda. Stir until it froths up. Pour this mixture into the main bowl. Add the cognac. Mix well and add the dry ingredients. Mix thoroughly and let the dough rest for 20 minutes.
2. Preheat the oven to 180°C (350°F). Take a small ball of dough weighing about 30g and shape it into an oval. Place the melomakarona on a baking sheet lined with parchment paper. Prick them with a fork, pinch the middle top of the cookie to create a peak, or shape it using the back of 2 forks.
3. Bake in the preheated oven for 35 minutes. Let them cool down completely.
1. For the syrup: Place all ingredients in a saucepan and once boiling, simmer for 6-7 minutes, skimming off any foam. Then, add the lemon juice. Keep the syrup on low heat and dip the melomakarona into it.
2. Place them in the syrup with the pricked side down. Leave them for 3 minutes. Turn them over and leave them for another 1-2 minutes. Turn them again and remove them with a slotted spoon onto a rack placed over parchment paper underneath to keep your counter clean.
3. While they are still warm from the syrup, mix the ground walnuts and almonds in a bowl and sprinkle them over the cookies. Let them cool.
