Gather all ingredients.
Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
Brush glaze over cookies while they are still warm.
Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.
