This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA.
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment.
- Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
- Combine honey, sugar and water in a small saucepan.
- Place over low heat until the honey just melts- do not let it boil.
- Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
- Let cool slightly.
- Add the sifted flour mixture, the almonds, orange peel and lemon zest.
- Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
- (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.
- Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
- Bake for about 20 minutes, until the tops turn a medium brown.
- When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
- Let cool for 10 minutes.
- Cut into 1 x 3-inch bars or into diamond shapes.
- Transfer to racks to cool completely.
- Ice with a simple sugar glaze.
- Store in airtight containers, placing wax paper between layers.
- Let rest at least 1 week, preferably longer.