Whisk together the all-purpose flour, white granulated sugar, ground cinnamon, ground cloves, and baking powder until evenly combined.

Create a well in the center of your dry mixture, then add the eggs, extra virgin olive oil, whole milk, and freshly grated orange zest. Mix until the ingredients form a rough dough.

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

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

Bake the cookies for 9-11 minutes or until they are dry to the touch and lightly golden around the edges.

Prepare the glaze by whisking together the confectioners' sugar, fresh orange juice, and Cointreau in a bowl.

Once the cookies have cooled, dip the tops into the prepared glaze and return them to the wire rack. Let them sit overnight.