Step 1

In a mixing bowl, combine the flour, nutmeg, cinnamon, baking soda, cloves, and allspice.

Step 2

In a separate mixing bowl, beat the egg and the brown sugar together for 3 minutes.

Step 3

Stir in the honey and molasses to the egg/sugar mixture.

Step 4

Add all the dry ingredients to the wet mixture. Beat until well blended. Your dough will be crumbled, but when pressed together will hold its shape.

Step 5

Transfer dough to waxed fabric, plastic wrap, or a storage container with a lid. Wrap it up or cover and chill for at least 3 hours.

Step 6

When you are ready to bake, preheat your oven to 350˚F and line baking sheets with parchment paper or silicone mats.

Step 7

Remove your dough from the refrigerator and turn out onto a lightly floured surface.

Step 8

Roll dough to a thickness of ¼” to ½”. Use a 3” round cookie cutter to cut out circles or use a knife to cut 3” squares.

Step 9

Place the cookies an inch apart on a cookie sheet and top with a few sliced almonds. There is no need to press them down as they will stick to the cookie as it rises during baking.

Step 10

Bake for 9-10 minutes. They will be done when you can touch the cookie top without leaving an imprint.

Step 11

Remove cookies and immediately transfer to a wire cooling rack.

Step 12

While the cookies are cooling, combine the ingredients for the icing in a small bowl.

Step 13

When the cookies are almost completely cooled, dip the top of each cookie in the icing and spread with the back of a knife. You can also use a pastry brush and brush it on. Place the glazed cookie back on the wire rack to dry.

Step 14

After the icing has hardened, store in an airtight container.