Directions

1. 1. Sift the flour, baking powder, cinnamon, allspice, cloves and salt into a medium bowl.
2. 2. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until very pale and thick. Mix in the dry ingredients, almonds, chocolate, candied lemon and orange peel and lemon zest to form a smooth dough. Press the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
3. 3. Preheat the oven to 325 degrees F. Line three cookie sheets with parchment paper.
4. 4. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Cut into two inch squares and triangles. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used. Place the cookies on the prepared sheet pans about one inch apart.
5. 5. Bake one sheet a time for 12 to 15 minutes or until the edges are firm and the bottoms are lightly browned. Transfer to racks to cool.
6. 6. Melt the chocolate with the water in a double boiler over barely simmering water. Stir in the butter until smooth. Drizzle the glaze over the cookies and let stand on parchment paper for 30 minutes or until completely set.