• Sift flour, baking powder and baking soda into the mixer bowl. Add ground almonds and mix thoroughly.
• Heat honey, butter, gingerbread spice and cinnamon together in a pot. Stir until the butter melts. Remove from heat and set aside to cool until mixture is slightly warm.
• Pour the warm contents of the pot into the mixer bowl. Add the citrus zest and mix until all the dough ingredients are well combined. Set aside to cool completely. The cake will thicken as it cools.
• Line a baking tray with baking paper. Preheat the oven to 180℃

  Meanwhile, form the dough balls, taking portions of about 1 tablespoon each. If the dough sticks to your hands too much, moisten your hands with water.

  Place the balls on the baking and flatten them slightly with a spoon.
• Bake the cookies for about 15 minutes, no longer. They will be very soft immediately after taking them out of the oven. Let them sit on the baking sheet for 2-3 minutes before transferring them to a rack to cool completely.

Icing

• Gradually add a few tablespoons of hot water to the powdered sugar and mix well with a spoon until the icing is pourable, but not too runny.
• Dip the lebkuchen in the icing and place it on a rack or baking paper until the icing dries completely.

  Place cookies in tightly closed containers. They are soft and ready to eat.