Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.

Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.

Add kirsch, flour and baking powder, knead on a table to form a soft dough.

While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.

Let it rest for about 5 to 6 hours or over night in a dry place.

Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).

Mix confectioner's sugar and kirsch or water, frost dough immediately.

Cut off stale edges.

Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.