Combine the honey and brown sugar in a mixing bowl and heat in 30-second intervals in the microwave, stirring vigorously until the sugar dissolves completely.

Add cubed unsalted butter along with orange and lemon zest, stirring until the butter melts and the mixture is smooth.

Stir in baking powder, baking soda, salt, and all the spices (cinnamon, allspice, ginger, cloves, nutmeg, white pepper), and the beaten egg until fully combined.

Fold in the all-purpose flour and ground almonds. Mix to form a soft, slightly sticky dough, adding a tablespoon of lemon juice if the dough feels too dry.

Lightly oil a spatula or your hands and shape the dough into a ball. Cover the bowl with a towel and allow the dough to rest at room temperature for at least 1 hour or up to overnight.

Set your oven to 350°F (180°C) and prepare the glaze by mixing powdered sugar, lemon juice, vanilla extract, and rum until thin and runny.

Divide dough into thirds. Roll out on a silicone baking mat to about 2 cm thick. Cut into shapes using cookie cutters, spacing them evenly.

Place cookies on the baking mat and bake in the preheated oven for 12 minutes. Repeat with remaining dough, gathering scraps to roll out again.

Transfer warm cookies to a wire rack and brush them with the glaze immediately. Allow the glaze to dry, add a second layer if desired.

Sprinkle sanding sugar, sprinkles, or flaked almonds on top while glaze is still wet for decoration.

Place cookies in a cake tin separated by parchment paper with a few strips of orange peel to keep them fresh.