In a large bowl, mix flour, ground almonds, ground hazelnuts, cinnamon, cloves, nutmeg, ginger, and baking soda.

In a saucepan, gently warm honey and brown sugar until sugar dissolves. Let cool slightly.

Add the honey mixture, egg, and candied citrus peel to the dry ingredients. Mix until a dough forms.

Cover the dough and refrigerate for at least 2 hours (or overnight) for flavors to meld.

Preheat oven to 350°F (175°C). Roll dough into small balls (1-inch diameter) and place on a lined baking sheet.

Bake for 10-12 minutes until lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.