In a small saucepan, combine ¼ cup of water, ¾ cup of sugar, and ½ cup of honey over medium heat. Stir until sugar dissolves, let it cool slightly for about 10 minutes.

In a stand mixer, add 3¼ cups of flour, ⅔ cup of mixed candied citrus peel, 1 cup of toasted ground hazelnuts, 6 tablespoons of cocoa powder, zest of one lemon, 2 tablespoons of spice mix, 1 teaspoon of cinnamon, ½ teaspoon of sea salt, 2 teaspoons of baking soda, and 1 teaspoon of baking powder. Mix on low speed.

Pour the cooled honey mixture into dry ingredients along with ½ cup of milk and 1 large egg. Blend at medium speed until a stiff dough forms, about 2-3 minutes.

Transfer the dough onto plastic wrap, wrap it tightly, and refrigerate for at least 4 hours or overnight.

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Remove the chilled dough and divide it into 8 equal wedges. Roll each into an 11-inch long rope and place them on baking sheets, spacing about 2 inches apart.

Gently flatten each rope slightly with your hand. Bake for 12-14 minutes, until puffed but still soft in the center.

While baking, whisk together 1 cup of icing sugar, 2 tablespoons of cocoa powder, and 2 tablespoons of lemon juice to make the glaze. Add water to adjust consistency.

Brush the warm cookies with the glaze as soon as they come out of the oven. Allow cooling on the sheets for about 10 minutes before transferring to a wire rack.

Once cooled, slice into diamond shapes and store in an airtight container. Can be kept for up to 2 weeks room temperature or frozen for up to 3 months.