To begin, preheat your oven to 180°C (355°F). In a small saucepan, gently heat the honey, unsalted butter, and brown sugar over low heat. Stir continuously until the sugar dissolves and the mixture is smooth. Set aside to cool slightly.

In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Add the ground almonds and mix to combine. This ensures an even distribution of spices and a consistent dough texture.

Gradually pour the cooled honey mixture into the dry ingredients. Add the egg, vanilla extract, and lemon zest. Stir with a wooden spoon until a soft, sticky dough forms. For best results, avoid overmixing, as this can make the gingerbread dense.

Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. This allows the flavours to meld and makes the dough easier to handle.

Lightly flour a clean surface and roll out the dough to approximately 1 cm (1/3 inch) thickness. Use cookie cutters to shape the dough into traditional Lebkuchen forms, such as hearts or circles. Arrange the cookies on a parchment lined baking sheet, leaving a small gap between each.

Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden and firm to the touch. Avoid overbaking, as Lebkuchen is best with a slightly soft interior. Allow the cookies to cool completely on a wire rack.

Prepare the glaze by mixing powdered sugar with water or lemon juice until smooth. Brush the glaze over the cooled cookies, ensuring an even coating. If desired, press whole almonds or candied orange peel into the glaze for decoration before it sets.

Once the glaze has hardened, arrange the Lebkuchen on a serving platter. Pair them with mulled wine or hot tea for a festive treat. Store any leftovers in an airtight container for up to a week to allow the flavours to deepen and develop further.