This is a family favorite from my Grandmother Susan. She called them German Love Cakes and always gave them to young couples at Christmas.
¼ cup butter (not margarine) ½ cup honey ¼ cup molasses 2 ½ cups flour ½ tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp allspice ¼ tsp cloves ¾ cup brown sugar 1 egg 1 tsp lemon rind 1 cup blanched almonds (chopped fine) 1 cup citron peel or mixed peel (I used ½ cup citron, ½ cup mixed peel)
Combine butter, honey and molasses and bring to boiling point (let cool). Beat egg with sugar and lemon rind. Add honey mixture. Add sifted dry ingredients 1/3 at a time and mix by hand until well blended. Stir in chopped nuts and citron peel. Chill in the fridge for about ½ hour. Roll to ¼ inch thick and place on a greased cookie sheet… (I just press it into the cookie sheet with my hands without rolling) Bake at 350 degrees for 12-15 minutes. Watch that the edges don’t start to burn. Cool and glaze with icing. Cut into rectangular squares (1 ½” x 2 ½”) I usually trim the outside edges off before cutting into squares. (The cook gets to eat these) By placing into a sealed container for a day before freezing it helps to blend the flavors.
Glaze: Mix 1/3 cup icing sugar with 1 ½ tablespoons of corn starch. Sprinkle with ½ teaspoon of almond extract and a little lemon juice (or rum). Mix in one tablespoon of hot water and add a little more (if needed) until you have a thick smooth paste.