Basler Leckerli

To make the dough:

1. In a large bowl, stir together the flour and baking powder. Set aside.
2. In the bowl of a large food processor fitted with a steel blade, pulse the almonds, candied orange peel, and candied lemon peel until finely chopped but not completely ground. Stir in the 1/4 cup (60 milliliters) Kirschwasser and lemon zest.
3. Add the chopped almond mixture to the flour mixture, stirring well to combine.
4. In a small saucepan, place the honey, granulated sugar, cinnamon, nutmeg, and cloves over medium low heat, stirring occasionally.
5. Once the sugar and spices have dissolved into the honey and the mixture is starting to bubble around the edges, remove from heat.
6. Pour the honey while still hot into the bowl with the flour and stir immediately to create a thick and sticky dough with no streaks of flour remaining.
7. Transfer the dough to a piece of parchment cut to the size of a large baking sheet.
8. Either cover with another piece of parchment and roll with a rolling pin or use hands lightly moistened with water to press the dough into an even rectangle about 1/4 inch (6 millimeters) thick and 12 x 10 inch (30.5 x 25.5 centimeter) in size.
9. Transfer the parchment to a large rimmed baking sheet and allow the dough to rest at room temperature for at least one hour and ideally up to overnight (12 hours).
10. Preheat oven to 400˚F (200˚C).
11. Bake the sheet of rested dough until puffed and starting to turn golden around the edges, 12-15 minutes.

During the last couple of minutes of baking, make the glaze:

1. In a small saucepan, whisk together the powdered sugar, lemon juice or Kirschwasser, and water over medium low heat until the sugar has dissolved and the mixture has thickened slightly.
2. While still hot, pour the glaze over the still hot cooked sheet of dough.
3. Use a rubber spatula to immediately spread the glaze across the dough completely to the edges in a thin layer.
4. Cut the Basler Leckerli (if desired trim the edges first for more even shapes) while still warm into individual 2.3 x 1.5 inch (6 x 4 centimeter) rectangles or other desired shapes.
5. Transfer the cut pieces to a wire rack to cool completely.
6. Once cooled to room temperature, store in an airtight container at room temperature for up to 3 weeks. These cookies are actually best after resting for about a day or two.