Step 1

Place honey, sugar, cinnamon, nutmeg and cloves in a saucepan over a low heat and warm for a few minutes, stirring often, until sugar dissolves and it’s all well combined.

Step 2

Remove from heat and stir in orange and lemon peel and almond meal and grate in the lemon zest.

Step 3

Stir in kirsch, then combined flour and baking powder.

Step 4

Transfer to a lightly floured work surface and knead to form a soft dough. Place dough between 2 large sheets of baking paper and press and roll into a rectangle about 5mm thick.

Step 5

Transfer to a large baking tray and remove the top sheet of baking paper. Set aside. Preheat oven to 220°C.

Step 6

Bake for about 10 minutes, until well coloured. Meanwhile, combine icing sugar and lemon juice to form a glaze.

Step 7

Remove läckerli from the oven, immediately pour the glaze over it and brush it out to the edges. Lift it (on the sheet of baking paper) onto a wire rack to cool.

Step 8

Once cool, trim crisp edges (reserving these for snacks!) and cut into pieces about 5 x 3cm. Store in an airtight container in the fridge for up to a week, with baking paper between the layers.