1. Heat honey to boiling in a small saucepan; pour into a large bowl; cool about 30 minutes.
2. Stir in brown sugar, egg, lemon rind and lemon juice, blending well.
3. Sift flour, salt, cinnamon, nutmeg, allspice, ginger, cloves and baking soda onto wax paper.
4. Stir flour mixture into honey mixture, a third at a time. Stir in citron and almonds. Dough will be stiff, but sticky. Wrap in wax paper; chill several hours, or until firm.
5. Roll out dough, an eighth at a time, on lightly floured pastry cloth or board, to a 6x5-inch rectangle. Cut into 8 rectangles, 2 1/2 x 1 1/2 inches each. Place, 1 inch apart, on greased cookie sheets.
6. Bake in moderate oven (350°) 10 minutes, or until firm. Remove to wire racks with spatula.
7. While cookies are hot, brush with hot sugar glaze, then press on a Christmas cutout, if you wish. Cool cookies completely before storing. Store in a tightly covered container at least 2 weeks to mellow.