This delicious spiced honey-ginger cookie lasts for weeks!
One day ahead, combine honey and brown sugar in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat and cool until lukewarm.
Finely dice the candied ginger and almonds. (Or, grind them together in a mini food processor.)
In a large bowl, beat together the cooled honey mixture, the egg, and the lemon and orange peels. Add flour, baking soda, almonds, spices, and ground candied ginger, and stir until well combined. Dough will be stiff and very sticky. Cover bowl and refrigerate overnight.
The next day: Preheat the oven to 350°F. Lightly grease and line a 9" x 13" pan with parchment. The parchment will help you get the bars from the pan; do not skip it.
On a lightly floured surface, roll the dough into a 9" x 13" rectangle. Carefully transfer the dough to the prepared pan, either by folding it into quarters or wrapping it around the rolling pin and then unfolding it into the pan, or using a giant spatula. Lightly pat the dough into the corners, but don't press hard on the edges, or these areas will be tough.
Bake the bars for 20-22 minutes, until a toothpick in the center comes out clean.
While the bars are baking, prepare the glaze. Stir brandy and powdered sugar together until smooth. Brush glaze on warm bars with a pastry brush; let the glaze soak into the bars before applying another layer of glaze.
Let cool completely before cutting into small bars.
Store the bars in an airtight container with a slice of apple, which will help soften the cookies. Lebkuchen last at room temperature for several weeks.
This dough is incredibly stiff after being in the refrigerator overnight. In the future, I want to see how it turns out if I roll it out or pat it into the pan on the day I make the dough.