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Prepare the syrup: In a small saucepan, bring the water to a boil. Add the sugar and stir until it dissolves completely, forming a clear syrup.
Mix the dry ingredients: In a large bowl or on a clean work surface, mix the flour with the cinnamon and cloves. Form a well in the center.
Combine syrup and flour: Slowly pour the hot syrup into the flour mixture, a little at a time, mixing with a spoon or your hands until a smooth, firm dough forms.
Shape the cookies: Knead the dough for a few minutes, then roll it into long logs about ½ inch thick. Cut into 2-inch pieces and shape each piece to resemble a small bone (or any shape you like).
Dry the cookies: Arrange the cookies on a baking sheet lined with parchment paper. Leave them to dry for 24 to 48 hours at room temperature, uncovered, until the surface feels completely dry but the bottoms are still slightly soft.
Bake: Preheat the oven to 350°F (180°C). Transfer the cookies to a baking tray, leaving space between them. Bake for about 25 minutes, or until you see the sugar caramelizing and oozing slightly from the bottom.
Cool and serve: Let them cool completely on the baking tray before removing. Once cooled, they’ll become firm and crisp — just as tradition demands!