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.