Combine honey, granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves, and white pepper in a medium saucepan.

Cook over low heat, stirring occasionally, until honey and sugar are melted (about 3 minutes).

Remove from heat and add candied citrus rind, most of the almonds, and kirsch.

Sift flour and baking soda over the mixture and stir to incorporate.

Line a baking sheet with plastic wrap.

Scrape dough onto plastic and flatten into a disk.

Wrap and refrigerate until firm (about 2 hours).

Flour a work surface liberally.

Roll out dough to a 12-inch square, about 3/8 inch thick.

Line a cookie sheet with parchment paper and slide the dough onto it.

Prick all over with a fork.

Scatter remaining almonds on top.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°F.

Mix confectioners' sugar, water, and kirsch in a small bowl.

Bake cookie square for 14 minutes, or until golden.

Immediately brush the glaze on top.

Slide parchment onto a rack and let the cookie cool completely.

Trim the edges of the square using a sharp knife, then cut it into four 3-inch-wide strips.

Cut each strip into 3/4-inch bars.