Ingredients
Dry Ingredients
2 cups all-purpose flour
1 cup almond flour
1 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon Lipcochen spice mix
(or: 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon cloves + 1/4 teaspoon nutmeg + a pinch of allspice)
Zest of 1 orange
Water Ingredients
1/2 cup honey
1/2 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 to 1 cup chopped nuts (almonds or hazelnuts)
Topping
1 cup powdered sugar
2 to 3 tablespoons milk or orange juice
1/2 teaspoon vanilla extract
Preparation
Prepare the pan
Preheat oven to 175°C (350°F). Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper.
Melt the honey and butter
In a small saucepan, heat the honey and butter until melted. Let them cool slightly.
Mix the wet base
In a bowl, whisk together the brown sugar, eggs, vanilla, and orange zest until smooth.
Pour in the warm honey and butter mixture and mix again.
Add the dry ingredients
Add the flour, almond flour, spices, baking powder, and salt.
Gently fold the ingredients in until just combined. Stir in the nuts.
Bake
Spread the thick batter evenly in the pan.
Bake for 18-22 minutes, until the tops are firm and lightly golden.
Topping while still warm
Mix together the icing sugar, milk/orange juice, and vanilla.
Brush the warm cookies with the icing—this will give them a crackled, shiny surface, just like in your picture.
Cool it and cut it.
Let it cool completely, then cut it into long strips or squares.