Bring honey to a boil in a large casserole dish; remove from heat and cool slightly. Stir in brown sugar, beaten eggs, lemon rind and juice.
Combine flour, bicarb soda and spices in a large mixing bowl; gradually add to honey mixture, stirring well. Stir in peel and chopped pecans, blending well. Cover and chill overnight.
Preheat oven to 200 degrees C.
Shape dough into 3cm balls; place 5cm apart on greased baking trays. Gently press ball to 5mm thickness with bottom of a glass dipped in cool water. Gently press an almond slice in the center of each biscuit. Bake for about 10 minutes. Remove baking trays from oven. Brush glaze over biscuits and remove to wire racks to cool.
To Make Glaze: Combine 1 1/2 cups sugar and water in a small heavy saucepan; cook over low heat, stirring until sugar dissolves. Cook over high heat without stirring until mixture reaches thread stage. Remove from heat; stir in icing sugar, mixing well. Place over low heat if necessary to maintain basting consistency.