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1
In a medium saucepan, combine the honey with the granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves and white pepper.
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2
Cook over low heat, stirring occasionally, until the honey and sugar are melted, about 3 minutes.
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3
Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds and 3 tablespoons plus 1 teaspoon of the kirsch.
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4
Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.
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5
Line a baking sheet with plastic wrap.
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6
Scrape the dough onto the plastic and flatten into a disk.
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7
Wrap and refrigerate until firm, about 2 hours.
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8
Liberally flour a work surface.
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9
Roll out the dough to a 12-inch square about 3/8 inch thick.
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10
Line a large cookie sheet with parchment paper and slide the dough onto it.
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11
Prick all over with a fork.
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12
Scatter the remaining 1/4 cup of almonds on top.
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13
Cover with plastic wrap and refrigerate overnight.
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14
Preheat the oven to 400.
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15
In a small bowl, mix the confectioners' sugar with the water and the remaining 2 teaspoons of kirsch.
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16
Bake the cookie square for 14 minutes, or until golden.
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17
Immediately brush the glaze on top.
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18
Slide the parchment onto a rack and let the cookie cool completely.
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19
On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips.
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20
Cut each strip into 3/4-inch bars.
