Mix flour, baking powder, brown sugar and salt in a mixing bowl. Add the egg, honey, cinnamon and gingerbread spice as well.
Finely chop the candied lemon peel with a knife and add to the bowl along with the almonds and milk. If you don’t like candied lemon peel, you can just leave it out without any problem.
Spread the butter in pieces on top. Mix everything with the dough hook of the mixer. Dust a little flour on the countertop.
Form the dough with your hands into two rolls, each 3 cm in diameter. Wrap the rolls in aluminum foil and refrigerate for 1 hour. Preheat the oven to 180°C (top/bottom heat, convection oven: 160°C) and line a baking tray with baking paper.
Cut the dough rolls into slices about 2 cm thick. Do not place the slices too close together on the baking sheet (the gingerbread will separate). Place the tray on the middle shelf in the oven and bake the gingerbread for about 15 minutes. Let cool on a plate or cake rack. For the glaze, mix hot water with powdered sugar to make a thick glaze. Brush the gingerbread with it, adding love beads or food coloring for decoration if desired.