Put honey, sugar, cinnamon, clove powder and nut meg in a large saucepan, heat up slowly, stirring constantly until fragant. Then remove from stove.
Add candied orange peel, candied lemon peel, almonds and lemon zest, stir until mixed evenly.
Add kirsch, flour and baking powder, knead on a floured surface to form a soft dough.
While the dough is still warm, roll it out on the back of two greased baking sheets approximately 5 mm thick.
Let it rest for about 5 to 6 hours or over night in a dry place (we did it overnight).
Bake for about 15 to 20 minutes in the center of the pre-heated oven at 180 °C .
Mix confectioner's sugar and kirsch or water, frost dough immediately.
Cut off stale edges. Cut dough in small pieces (5 x 3 cm), take them off the baking sheets and let them cool.