Christmas Cookies #2: Lebkuchen – German Spice Cookies with Almonds

In a bowl, combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in a bowl. Set aside. In a large bowl mix together the eggs, brown sugar, honey, molasses, water, orange extract, orange zest, and lemon zest, until smooth. Add candied ginger, ground almonds and dates, blending until evenly distributed. Gradually stir in flour mixture until dough comes together. Cover dough with plastic wrap and chill overnight or until it is stiff enough to roll.

Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Shape the cookies with a 2-inch cookie cutter. Arrange cookies about 1 inch apart on baking sheets.

Lightly press tree blanched almonds into each cookie with tips towards the center to create a flower pattern.

Bake in preheated to 350 F° oven until cookies begin to brown, about 10-12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.

Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely. Cool and store airtight 3 or 4 days before eating.