German Lebkuchen

Instructions

1. Prepare the honey mixture
   In a medium saucepan, combine honey, brown sugar, and butter. Heat over medium heat, stirring occasionally, until the butter is melted and sugar is dissolved. Remove from heat and let cool for 10 minutes.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and ginger until well combined. Make a well in the center of the dry ingredients.
3. Form the dough
   Pour the cooled honey mixture into the well of dry ingredients. Add the eggs and stir until combined. Fold in the candied citrus peel and chopped almonds. The dough will be quite sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Prepare for baking
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/3 inch thickness. Use a 3-inch round cookie cutter to cut out cookies and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the cookies
   Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly browned around the edges. The cookies should be firm but still slightly soft in the middle. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the glaze
   In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add a few drops of water if needed to achieve a spreadable consistency. The glaze should be thick enough to coat the back of a spoon.
7. Glaze the cookies
   Once the cookies are completely cooled, use a pastry brush or the back of a spoon to spread a thin layer of glaze over each cookie. Allow the glaze to set completely before storing, about 1-2 hours.