1Mix together in a saucepan and bring to a boil the honey, molasses,and corn syrup. Cool completely. Stir in brown sugar,eggs,lemon juice, and rind, mixing well. Set aside.
Sift together the flour ,cocoa,cinnamon, cloves,allspice and nutmeg. Mix in citron and nuts.
Combine the sugar and flour mixture and add the baking soda with the water,using dough hook to mix well. Add more flour to make a stiff dough to roll. Chill dough overnight.
Roll small amount at a time, keeping rest chilled. Roll out 3/8 inch thick and cut into oblongs 1 1/2 x 2 1/2 inches. Place 1 inch apart on greased baking sheet. Bake in 350^ oven for 12-15 minutes. Bake until when touched lightly with your finger no imprint remains. Brush the following glaze on the hot cookies as soon as they come out of the oven.
Glaze:--this should be very thin as it sets up fast
1 c. granulated sugar
1/2 c. water
until sugar dissolves, and reaches 230^. Then remove from heat and add:
1/4 c. powdered sugar or more
Brush hot icing THINLY and QUICKLY over cookies, and place 1 or 2 half almond slice on each cookie. If icing gets to thick, reheat slightly, add a teaspoon or more hot water.