1/2 cup castor (superfine) sugar
1/2 cup honey
125g unsalted butter
1 large egg
1 1/2 teaspoon ground anise seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 3/4 cups plain all purpose flour
1/2 finely chopped almonds
1 cup icing sugar
1/4 cup water
Prepare the dough a few hours ahead or even overnight
Put the sugar, honey and butter into a saucepan and heat gently until the butter in melted and the mixture is smooth. Allow to cool until tepid. Whisk in the egg and add the anise, cinnamon, cloves, nutmeg, coriander, cardamom, salt, baking powder and baking soda. Stir in with the whisk. Mix the flour and almonds in with a wooden spoon. Cover the bowl with plastic wrap and refrigerate for a few hours or overnight.
Preheat the oven to 160C/325F. Line two baking pans with baking paper. Shape the chilled dough into a 20cm by 10cm (8in x 4in) rectangle and cut into 32 pieces. ( I love this method of portioning the dough!). Roll each square into a ball and place on the baking trays leaving room between each for spreading. Put about 16 biscuits on each tray.
Bake for 15 to 20 minutes until cracks appear on top. Allow to cool slightly then complete cooling on racks.
Set the racks over a tray or baking paper to catch the glaze the will drip off the biscuits.Make the glaze by mixing the icing sugar and water in a small saucepan. Heat the mixture over medium heat until boiling. Stir occasionally. Remove from the heat and brush the biscuits with the glaze immediately. Allow the glaze to set