In a bowl, whisk together the flour, baking soda, salt and spices. In a large saucepan, heat 1/2 cup of the honey and sugars over low heat, stirring, just until sugars are dissolved. Remove pan from heat and let mixture cool slightly. In a large bowl, beat together eggs and extract. Beat in honey mixture and stir in ground almonds.
Stir in flour mixture to form a soft dough. Wrap dough in plastic and let stand at room temperature for 4 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Divide dough into quarters and roll each flat to about 1/4 inch thick. Use star-shaped cookie cutters to cut cookies and transfer to baking sheets, re-rolling scraps as needed.
Place cookies in oven and immediately turn down to 325 degrees F. Bake for 1520 minutes, or until firm. Meanwhile, in a small saucepan, heat remaining 1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about 3 minutes. When cookies are ready, remove them from the oven and brush warm cookies with the warm glaze. Transfer sheets of cookies to racks to cool.
c.1997, M.S. Milliken & S. Feniger, all rights reserved