In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2×3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners’ sugar until smooth. Brush over cookies.
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