Combine brown sugar, honey, butter, and molasses in a saucepan over medium heat.

Cook for 3 minutes, stirring constantly, until sugar dissolves (do not boil).

Pour sugar mixture into a large bowl and cool to room temperature.

Add instant coffee granules and egg to the cooled sugar mixture and whisk to combine.

Stir in ground almonds and chopped candied orange peel.

In a separate bowl, combine flour, cinnamon, baking soda, cardamom, cloves, ginger, and salt.

Gradually add the flour mixture to the sugar mixture, stirring to form a stiff dough.

Turn the dough out onto a lightly floured surface and knead for 1 minute until well combined.

Wrap the dough in plastic wrap and refrigerate for at least 24 hours.

Preheat oven to 325°F (160°C).

Cover two large baking sheets with parchment paper.

Divide the dough into 4 equal portions.

Working with one portion at a time, roll the dough into an 8 x 6-inch rectangle.

Cut each rectangle into 16 (3 x 1-inch) bars.

Place the bars 1 inch apart on the prepared baking sheets.

Bake at 325°F (160°C) for 20 minutes or until firm.

Remove from pans and cool on wire racks.

To prepare the glaze, combine powdered sugar, lemon juice, and water in a small bowl.

Stir until smooth.

Drizzle the glaze over the warm cookies.