In a large mixing bowl, combine all-purpose flour, granulated sugar, ground cinnamon, ground cloves, baking powder. Stir until fully mixed. Create a well in the center and add eggs, olive oil, whole milk, and the zest of 2 medium oranges. Mix gently until a rough dough forms, then knead for a couple of minutes until no dry ingredients remain. Cover the dough and let it rest for 30 minutes at room temperature.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once the dough has rested, roll a portion into a log about ½ to ¾ inch thick, flatten and cut into diamond shapes roughly 1½ inches long. Maintain space between each cookie.

Bake the cookies for 9 to 11 minutes until they feel dry to the touch but still soft. Let them cool on the sheet for 5-7 minutes before transferring to a wire rack.

Prepare the glaze by sifting confectioners’ sugar into a bowl. Gradually mix in fresh orange juice and optional Cointreau or Grand Marnier until smooth. Dip each cookie into the glaze and place on wire rack to set.

Allow the glazed cookies to set for at least 12 hours at room temperature for the best texture and flavor.