In a large bowl beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, bicarb soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and peel. Cover or wrap dough and chill overnight.
Preheat the oven to 200 degrees C. Grease baking trays. On a lightly floured surface roll the dough out to 5mm thickness. Cut into 5x8cm rectangles. Place biscuits 4cm apart onto baking trays.
Bake for 10 to 12 minutes in the preheated oven until firm. While still warm, brush the biscuits with the lemon glaze.
To make the glaze: In a small bowl stir together the egg white, lemon juice and lemon zest. Mix in the icing sugar until smooth.