Pfeffernüsse (German Pepper Spice Cookies)

Instructions

1. Warm the honey, granulated sugar and unsalted butter in a small saucepan over low heat, stirring, until the butter melts and the sugar dissolves, 3 to 4 minutes; do not let it boil. Cool to lukewarm, about 20 minutes.
2. In a large bowl, whisk the all-purpose flour, ground blanched almonds, ground cinnamon, ground cloves, ground allspice, ground cardamom, ground anise, ground nutmeg, black pepper, baking soda and salt. Stir in the candied lemon peel.
3. Beat the egg into the lukewarm honey mixture, pour it into the dry ingredients and stir, then knead briefly to a smooth, slightly sticky dough. Wrap and let rest at room temperature for at least 8 hours or overnight; the dough firms and the spice flavor develops.
4. Heat the oven to 350°F (175°C) with racks in the upper and lower thirds.
5. Roll the dough into 15 g (1 tablespoon) balls and set them 1 inch (2.5 cm) apart on the parchment-lined baking sheets.
6. Bake until puffed and firm to the touch with lightly browned bottoms, 12 to 14 minutes, swapping and rotating the sheets halfway. Cool completely on a rack, about 15 minutes.
7. Stir the powdered sugar and water into a smooth, thin glaze. Dip the top of each cookie into the glaze (or toss a few at a time in the bowl), letting the excess drip off, and set them on a rack over parchment.
8. Let the glaze dry until hard and white, about 1 hour, before storing.