For the macaroons:Preheat oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.Dissolve the baking soda in the lemon juice in a small bowl and set aside.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl and set aside.
Place the baking soda mixture in the bowl of a stand mixer.
Add in the olive oil, water, brandy, lemon zest, cinnamon, and cloves.
Mix on medium speed for 2 minutes until combined.With the mixer on low speed, slowly add the flour mixture.
Mix until dough is mostly combined. It should resemble coarse meal, not a solid ball of dough. If you squeeze a handful together, it should stick together.
Roll tablespoons of dough into cylinders 2 inches long and 1 inch wide.
Place on prepared sheets about 2 inches apart.
Combine all the syrup ingredients in a medium saucepan. Bring to a boil on the stove over medium heat, stirring occasionally.Reduce heat to low and let simmer for 5 minutes.
Remove from heat and skim any foam off the top.Line several cookie sheets with foil or parchment paper.
Place 6-8 cookies at a time in the syrup for about 30 seconds (use caution as syrup will be hot). Use a slotted spoon to remove the cookies, shake off excess syrup, and place on the prepared sheets.
Sprinkle cookies immediately with the topping.
Let cool for about an hour before serving. Store covered for up to a week.
