German Honey Bars

In a medium saucepan over low heat, combine the honey, brown sugar, and butter. Stir constantly just until the sugar dissolves and the mixture is smooth. Remove from heat and let cool for 10–15 minutes until warm to the touch (not hot, or it will cook the egg).

Whisk the egg and lemon zest into the cooled honey mixture. In a separate large bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Pour the wet ingredients into the dry ingredients and stir until a firm dough forms (fold in almonds here if using). Wrap dough in plastic wrap and chill in the fridge for at least 1 hour (chilling makes it less sticky to handle).

Preheat oven to 350°F (175°C) and line a 15×10-inch jelly roll pan (or a 9×13-inch baking dish for slightly thicker bars) with parchment paper. Press the dough evenly across the bottom of the pan using greased hands or a small roller. Bake for 18 to 22 minutes until the edges are golden and the center springs back when lightly touched.

While the sheet is baking, whisk together the powdered sugar and lemon juice until smooth. As soon as the pan comes out of the oven, brush the glaze over the hot bars. Let cool completely in the pan so the glaze sets into a thin, crackly crust. Slice into rectangles or diamonds using a sharp knife.