COOKIE DOUGH: Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
In a large bowl, beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the honey and molasses until thoroughly combined. On low speed, stir in candied orange peel and chopped almonds. Slowly add the flour mixture until just combined. Wrap the dough in plastic and chill overnight.
The next day: Preheat the oven to 350 degrees. Grease two baking sheets or line them with parchment paper.
On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 2-inch circles or rectangles. Decorate the top with almond slices or slivers, gently pressing them into the cookies. Bake for 10-12 minutes. Transfer the cookies to a wire rack and let cool.
GLAZE: Whisk together the confectioner’s sugar, water and lemon juice and brush on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.