Makes about 3 dozen cookies. Note, because I always forget this: this recipe includes at least 2 days of total lead time.
Take about ¾ of the flour, mix well with the honey (sticky mess), cover, and let it rest in a cool place (not the refrigerator), for two or three days.
Then, mix in all other ingredients except the flour. Mix the baking soda and baking powder into the rest of the flour, and then add the flour to the dough and mix well. This is not easy-the dough is fairly stiff and very sticky!
Use a spoon or your fingers to take a piece of dough and make a ball about the size of a large walnut. Flatten it somewhat and put it on a greased baking sheet. Press a half almond into the middle of each cookie, and bake at 375 degrees, probably about 10 minutes. They should be done through, but not dark or dry.
Note: the dough is extremely sticky. I wet my hands and then make five or six cookies, using both hands to roll a ball as quickly as possible, until my hands are totally sticky. Then I rinse them, wet them again, and carry on.
Let the cookies cool before glazing them.
Mix the egg white, lemon juice and sugar. You want to have a soft but not runny icing. Adjust to meet this criterion (more sugar or more lemon). A little liquid goes a long way. Use your finger to apply icing to cookies, working around almond. Let dry thoroughly before putting back in tins. You may have to make more icing if you run out.