In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa, ground cinnamon, ground cloves, and baking powder until well combined.

Create a well in the center and add two eggs, extra virgin olive oil, whole milk, and freshly grated orange zest. Mix until a rough dough forms, then knead gently until combined.

Cover the dough with plastic wrap and let it rest for 30 minutes.

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

Take a quarter of the dough and roll it into a rope about ½ to ¾ inch thick. Cut the rope into diamond-shaped pieces, each approximately 1.5 inches long.

Place the cookies on the prepared baking sheet, spacing them apart, and bake for 9-11 minutes until they feel dry to the touch.

Allow the cookies to rest on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze by sifting confectioners’ sugar into a bowl.

Add enough fresh orange juice to create a smooth, pourable consistency and mix well. If using, stir in a splash of Cointreau or Grand Marnier.

Once the cookies have cooled, dip each one into the glaze until fully coated, allowing any excess to drip off.

Place the glazed cookies on the wire rack to let the glaze set.

To ensure the glaze hardens properly, let the cookies sit at room temperature for at least 12 hours.