Directions

1. 1. Preheat the oven to 325°F/170°C/gas 3.
2. 2. Spread the whole almonds on a large baking sheet. Toast for 7 minutes, or until lightly golden.
3. 3. Let cool completely and chop coarsely.
4. 4. Sift the flour, baking powder, cinnamon, cloves, and salt into a medium bowl.
5. 5. Beat the butter and sugar in a large bowl with an electric c mixer at high speed until creamy.
6. 6. Add 2 eggs, beating until just blended.
7. 7. Heat the honey in a small saucepan over low heat until liquid. Stir the warm honey, candied lemon and orange peel, and chopped almonds into the mixture.
8. 8. Mix in the dry ingredients to form a smooth dough.
9. 9. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
10. 10. Preheat the oven to 350 F/180°C/gas 4.
11. 11. Line three cookie sheets with parchment paper.
12. 12. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).
13. 13. Use a 21/2-inch (6-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
14. 14. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.
15. 15. Lightly beat the remaining egg and brush over the tops of the cookies.
16. 16. Decorate with the flaked almonds and candied peel.
17. 17. Bake, one sheet at a time, for 10-12 minutes, or until just golden and crisp around the edges.
18. 18. Transfer to racks to cool.