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1
Heat the oven to 350F (180C).
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2
Generously grease two 10-by-14-inch or larger baking sheets.
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3
Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat.
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4
Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling.
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5
Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated.
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6
Stirring vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture will become very stiff.
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7
If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour.
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8
Set the mixture aside until cooled to barely warm.
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9
Sprinkle a work surface generously with flour.
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10
Divide the dough in half.
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11
Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface.
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12
As needed, also dust the top of the dough and the rolling pin with flour.
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13
Transfer the dough to a prepared baking sheet.
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14
Repeat with the second half of the dough.
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15
Prick the dough lightly all over with the tines of a fork.
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16
Stagger the baking sheets on racks in the center third of the oven; switch positions halfway through the baking to ensure even browning.
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17
Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard.
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18
Carefully run a spatula under the dough rectangles to loosen them from the pans.
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19
When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife.
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20
Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-8 1/2-inch bars.
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21
Return the scored rectangles to the baking sheets.
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22
In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended.
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23
Bring the mixture to a boil, stirring.
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24
Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent.
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25
Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface.
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26
Let stand until the glaze sets and turns white again, about 1 hour.
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27
Bend the rectangles to break apart or cut through the score marks to separate into bars.
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28
Let stand until the glaze is dry and hard.
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29
Pack airtight.
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30
Store for up to 3 weeks or more.
