Beat with a mixer in a magnificent mass softened butter and brown sugar. Not stopping to whisk, beat the egg and add the dark honey. The original need syrup, but I used buckwheat honey.

In a blender grind the almonds into flour.

For chopped almonds add flour, soda, baking powder, salt, all spices and seasonings. Mix in a blender the dry ingredients for a few seconds.

Put dry mix in a bowl with wet ingredients and with your hands knead the dough. Long knead not necessary, it is sufficient to achieve homogeneity. The dough will be soft, slightly sticky, good holding shape. Wrap the dough in plastic wrap and refrigerate for 3 hours.

The oven turn on the heating t 160-170 degrees. The pan dimmed with baking paper. Dough forming balls the size of a walnut and place on a baking sheet at some distance. Bake cookies in preheated oven for 20-25 minutes. During baking the dough will spread a bit, the finished cookie will look like a hemisphere. Of this number of ingredients it turns out a lot.. a lot of cookies. About 80 pieces!!! The readiness check skewer the middle of the hot cookies a little soft, but the skewer remains dry. Finished cookies remove from cookie sheet and allow to cool.

For the glaze: powdered sugar mixed with nutmeg, add lemon juice (or water). Stir until a thick, but fluid glaze without lumps. The original recipe cookies collapses in powdered sugar.

The glaze is applied arbitrarily. In the pictures I have icing based on icing sugar with cinnamon.

And here is the icing on the basis of powdered sugar. Cookies I decorated decor gold sugar.