Directions:

In a bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt.
In a saucepan, gently heat the honey and brown sugar until the sugar dissolves. Let it cool slightly.
In a large bowl, combine the honey mixture with the egg. Add the flour mixture, nuts, and candied peel, stirring until a sticky dough forms. Cover and chill for at least 2 hours or overnight.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough into 1 1/2-inch balls and place them 2 inches apart on the prepared sheets. Flatten each slightly with your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
For the glaze, whisk the powdered sugar with water or lemon juice until smooth. Brush the glaze over the cooled cookies and let it set before serving.
Prep Time: 25 minutes (plus chilling time) | Baking Time: 12 minutes | Total Time: 2 hours 37 minutes
Kcal: 120 kcal | Servings: 24 cookies
Tips:
For extra authenticity, use ground gingerbread spice (Lebkuchengewürz) if available.
Store in an airtight container; these cookies taste better after a few days as the flavors deepen.