BASELER LECKERLI (SWISS SPICE COOKIES)

Steps:

• 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.