Stir flour, almonds, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a large bowl. Heat the honey and butter in a small saucepan over low heat until the butter completely melts. Pour butter into the flour mixture along with the lemon zest. Mix well until the dough forms into a solid ball. It’ll be soft and sticky, but will hold its shape. Cover the bowl with a kitchen towel (so dough doesn’t dry out) and leave to cool.

Heat oven to 180°C (355°F). Using your hands, roll dough into 18 balls and place all on a baking sheet lined with parchment paper, leaving some room between the cookies for when they bake and expand. Flatten each ball slightly with your fingers. Bake cookies for 10-15 mins, until they puff up and get golden brown on the bottom. (Make sure they’re not burnt at the bottom!) Remove from oven, transfer to a wire rack and cool completely.

Whisk powdered sugar, lemon juice and salt in a small bowl. The glaze will be thick, but still smooth. Spread 1-2 teaspoons of glaze over each cookie and immediately decorate with sprinkles, because the glaze dries quickly.

Let cookies dry completely, then store in an airtight container at room temperature for 1-2 weeks. Maybe longer, but they never last that long in my home.