In a large mixing bowl, add olive oil, orange juice, brandy, and baking soda. Next, add the lemon to the baking powder (as to activate it) and mix well.
Slowly add flour to the mixture until the dough is nice and soft.
Use a tablespoon portion of dough per cookie. In your palms, shape into a smooth oblong shape, almost like a small egg. Place it on a cookie sheet lined with parchment paper.
Continue shaping all of the dough until it is used up.
Using a fork, poke holes into the cookies from top to bottom (see photo).
Bake for 20-25 minutes until cookies are lightly browned.
Immediately upon removing the cookies from the oven (while very warm), carefully float them in the cool syrup and allow the cookies to absorb the syrup. Using a small spatula or spoon, remove the cookie from the syrup and place it on a nonstick baking and cooling grid.
Cover with walnuts and the 2 tablespoons of honey.
Place on a serving platter and serve
**Do not refrigerate Melomakarona as they will harden. Store them in an airtight container at room temperature.