Lebkuchen (Ginger Cookies)

Beat the egg until light and fluffy in a good-sized mixing bowl. Add the brown sugar and beat to combine. Stir in the molasses, honey, brandy, lemon juice and lemon zest. Thoroughly combine the ingredients, then set aside.

In a separate bowl, stir together the flour, baking soda, ginger, cloves, cinnamon and cardamom. Blend the dry ingredients with the honey mixture. Stir in the slivered almonds, citron and candied lemon and orange peel. Refrigerate the dough overnight.

Preheat the oven to 350 degrees F and lightly grease several cookie sheets. Set aside.

Divide the cookie dough in half. On a lightly floured surface, roll each half out to about a 1/3-inch thickness. Cut into 3-inch by 2-inch cookies.

Bake the cookies on the prepared baking sheets for 10 to 12 minutes. Allow the cookies to cool slightly on the pan, before removing to a rack to completely cools.

Prepare the Lemon Glaze while the cookies are baking: In a small bowl, combine the egg white, lemon juice and salt. Stir in the confectioner's sugar and mix well.

Brush the cookies with the glaze while they're still a bit warm. Store the glazed cookies in an airtight container.