Two dozen soft honey-almond spice cookies with candied orange and lemon glaze.

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Warm 1/2 cup honey, 1/3 cup packed brown sugar and 3 tbsp unsalted butter gently in a small saucepan until dissolved; do not boil hard. Cool until just lukewarm, then whisk in one egg.
Whisk 1 1/2 cups flour, 3/4 cup almond flour, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1 tsp ginger, 1/8 tsp cloves and 1/4 tsp salt. Stir into the honey mixture with 1/3 cup finely chopped candied orange peel. Cover and refrigerate at least 60 minutes to make the sticky dough easier to scoop.
Heat oven to 350°F. Portion into twenty-four roughly equal mounds on two parchment-lined sheets and flatten slightly. Bake one sheet at a time about 10–12 minutes until edges are set and centers spring lightly; do not dry out for a crisp ginger-snap finish. Cool on a rack about 30 minutes.
Mix 3/4 cup confectioners' sugar with 1 1/2 tbsp lemon juice and brush a thin glaze over completely cooled cookies. Let it set about 30 minutes before handling. Record actual spread, texture, glaze coverage and twenty-four-count yield in a trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 120 minutes, included in the total.

Untested estimate: dough chill 60 minutes, two trays about 12 minutes each, cool about 30 minutes and set glaze about 30 minutes; preheat excluded.