Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Prepare 2 cookie sheets by lightly greasing or lining with parchment paper.

In a large bowl, whisk together the egg, cardamom, ginger, cloves, nutmeg, and cinnamon into the honey.

Add the firmly packed brown sugar to the honey mixture and stir until it is mostly dissolved.

Add the water and stir to combine.

In a separate bowl, sift the flour with the baking powder.

Gradually beat the flour mixture into the honey mixture until well combined.

Fold in the slivered blanched almonds and mixed chopped candied fruit.

Knead the dough until it is well blended and smooth.

Divide the dough into 4 equal pieces.

Wrap each piece of dough tightly in plastic wrap.

Refrigerate the wrapped dough for at least 3 days to allow the flavors to meld and the dough to relax.

After refrigeration, flour a clean board or countertop.

Roll out one piece of dough at a time to a thickness of approximately 1/4 inch.

Use cookie cutters or a knife to cut the dough into cookies about 1 inch by 3 inches in size.

Brush off any excess flour from the cut cookies.

Carefully place the cookies onto the prepared cookie sheets, leaving a small space between each cookie.

Bake in the preheated oven for 15 minutes, or until the edges of the cookies are lightly golden brown.

Remove the cookie sheets from the oven and transfer the cookies to a wire rack to cool completely.

Once the cookies are completely cool, prepare the glaze by combining the confectioners' sugar with the water in a small bowl.

Stir the glaze until it is smooth and has a spreadable consistency.

Spread a thin layer of glaze evenly over the top of each cooled cookie.

Allow the glaze to harden completely before storing the cookies.

Store the glazed cookies in airtight tins for a month or more before consuming to allow the flavors to fully develop.