Preheat the oven to 350°F.
Grease two baking sheets or line them with parchment paper.
Sift together the flour, nutmeg, cinnamon, cloves, cardamom, ginger, anise seed and allspice. Set aside.
Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
Beat in the honey and molasses until thoroughly combined.
On low speed, stir in the flour mixture and ground nuts until just combined.
Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.
Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles. Bake for 10-12 minutes.
Transfer the cookies to a wire rack and let cool. Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies.
Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.
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