In a large mixing bowl, weigh and thoroughly mix together the flour, almonds, baking powder, bicarbonate of soda, spices and fine zest of 1 orange.
Weigh the honey and butter into a small saucepan and set over a gentle heat, stirring until the butter has just melted and blended into the honey.
Pour into the bowl with the dry ingredients and the lemon juice and mix until thoroughly blended and even.
Set aside to cool, folding occasionally with a mixing spoon.
Once cold, tip the dough onto a sheet of baking paper or clingfilm and wrap well. Place in the fridge to chill for at least 2 hours.
Prepare a couple of large baking trays by lining with baking paper (batch-bake if necessary).
Once the dough is firm, pull off small pieces and roll into balls about the size of a walnut. Place on the baking trays with room to spread between each ball. Place back into the fridge to keep firm until ready to bake.
Heat the oven to 160 C/320 F/Gas 3.
Bake the cookies for 13 to 15 minutes until just firm to the touch and just beginning to darken. Although they will firm up as they cool, they will remain slightly soft in texture.
Allow to cool completely on the baking trays.
Sieve the icing sugar into a small, wide-bottomed dish and add about half the citrus juice. Stir thoroughly into the icing sugar until smooth.
Depending how thick you want your glaze, add the rest of the juice a drop at a time until you have reached the desired consistency.
Take each cookie and holding with your fingers, turn over and dip the top into the glaze. Hold so that the excess can drip off back into the bowl, before placing upright on a wire rack (with either a baking tray or a piece of paper underneath to catch the drips).
Leave the cookies until the icing has fully set and dried.
Best when allowed to mature for a couple of days. Store in an airtight container, layered with baking paper until ready to eat.
The flour blend used (Gluten Free Alchemist Rice-Free Mix B) can be found on the Flours and Flour Blending page on the website.* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.These cookies will mellow with age and are at their best 2 to 3 days after baking.Store in an airtight container layered between baking paper.