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1
Sift all ingredients together into a large bowl; set aside.
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2
Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
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3
Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds.
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4
Add the almonds to the flour mixture and stir to combine; set aside.
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5
Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute.
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6
Add the brown sugar and beat until incorporated and lightened in color, about 1 minute.
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7
Add the egg and beat until incorporated, about 30 seconds more.
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8
Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute.
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9
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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10
With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total.
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11
(Do not overmix.)
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12
Cover and refrigerate the dough until firm, at least 1 hour.
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13
Heat the oven to 350 degrees F and arrange 2 racks to divide the oven into thirds.
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14
Line 2 baking sheets with parchment paper; set aside.
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15
Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets.
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16
Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom.
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17
Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more.
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18
(The tops will be soft, but they will firm up as the cookies stand.)
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19
Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
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20
Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
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21
Repeat baking and sugarcoating with the remaining dough.
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22
Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks.
