Line the bottom and sides of a 9 x 12 –inch rimmed baking tray with parchment paper and set aside.

Lightly whisk together in a large bowl, the flour, chopped almonds, candied peels, fresh zest, cinnamon, baking powder, salt, cloves, and nutmeg.

In a small sauce pan warm together over medium heat, the butter, honey and sugar. Stir occasionally until the sugar dissolves. Do not boil. Remove from the heat and stir in the apple juice.

Pour the hot butter- honey mixture into the bowl with the dry ingredients. Stir together with a wooden spoon to mix well. The mixture will be thick and sticky, much like cookie dough.

Scrape the dough onto the prepared baking sheet and press out with a spatula. Dampen your palm and fingers with water and spread the dough out to fit the tray. Also smoothen the top of the dough. Neatly dock the top of the dough with the tines of a fork. Work quickly while the dough is still warm. It becomes difficult to work with cooled down dough. Let the dough rest for an hour or two.

Bake the dough at 220C (425F) for 15 to 20 minutes till firm and the top is golden brown.

In the meantime, make the glaze by mixing together the icing sugar, water and lemon juice till smooth and thick. Brush this glaze generously and evenly on the surface of the baked dough.

Holding the edge of the parchment paper, slide the baked dough from the hot pan onto a cutting board. Using a sharp knife. Remove the edges (if necessary) and then cut into small rectangular or square bars while the slab is still warm. IT will be difficult to cut once cooled.

Cool completely. Store in an airtight container. These bars are best at least a day to a week after baking when bars soften a bit and the flavour of the spices comes through well. They will keep well for over a month if stored well. If they do dry out a bit, add a couple apple wedges to the sealed container (swapping out for fresh ones weekly) to re-soften the cookies.