Preheat the oven to 350°F / 175°C. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt, and caraway seeds.

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed until thick and light in color, about 5 minutes. Turn the speed to medium and drizzle in the oil, then add vanilla and orange extracts, and orange zest, whipping until combined.

Switch to the paddle attachment and add the flour and walnuts to the egg mixture, mixing until it comes together in a thick dough. You may need to stir with a rubber spatula to make sure it is evenly mixed.

Form the dough into two equal logs 3 inches / 7.5cm in diameter and 8 inches / 30cm long on the lined baking sheet. Press the walnut halves into the top of the log.

Bake in the middle of the oven for 30 to 35 minutes, just until the dough is set but still soft. Let cool for 10 minutes. Keep the oven on.

Using a serrated knife, cut the logs while they are still warm into slices ½ inch / 1.25cm thick. If they cool too much, they become brittle. Keep the oven on.

Lay the slices back on the baking sheets and bake again for 10 minutes. Flip the cookies over and bake for about 10 more minutes or until crisp.

Cool completely on the pan before dipping in melted chocolate and then sprinkles (if using). Place the dipped mandelbrot back on the baking pan, and move to the refrigerator to firm up the chocolate. These cookies last for weeks. Serve with coffee as my grandmother would.