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1
Preheat the oven to 350u00b0F.
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2
Line 2 baking sheets with parchment.
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3
Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
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4
Combine honey, sugar and water in a small saucepan.
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5
Place over low heat until the honey just melts- do not let it boil.
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6
Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
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7
Let cool slightly.
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8
Add the sifted flour mixture, the almonds, orange peel and lemon zest.
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9
Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
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10
(The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
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11
Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
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12
Bake for about 20 minutes, until the tops turn a medium brown.
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13
When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
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14
Let cool for 10 minutes.
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15
Cut into 1 x 3-inch bars or into diamond shapes.
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16
Transfer to racks to cool completely.
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17
Ice with a simple sugar glaze.
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18
Store in airtight containers, placing wax paper between layers.
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19
Let rest at least 1 week, preferably longer.
