Whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and mace in a bowl.

Place almonds and hazelnuts in the bowl of a food processor.

Pulse until very finely chopped.

Add candied orange peel, candied lemon peel, and dates and pulse until finely chopped.

Add almond paste and pulse to combine.

Add apricot jam and pulse to combine.

Add eggs and brown sugar and pulse to combine.

Add dry ingredients; pulse to combine.

Cover mixture and refrigerate overnight or up to 3 days.

Preheat oven to 325F.

Using a 2-inch ice cream scoop, scoop mounds onto baking sheets lined with a nonstick baking mat.

Place 3 almonds close together on top of each cookie.

Bake until golden brown, about 14 minutes, rotating sheets halfway through.

Let cool completely on sheets on a wire rack.

Mix confectioners sugar and milk in a small bowl to make glaze.

Brush glaze all over tops of cookies and let set.

Store cookies in an airtight container at room temperature up to 3 days.