In a medium saucepan, combine water, sugar, and honey, and heat over low to medium heat until the sugar is fully dissolved, about 4-5 minutes.

Finely chop the mixed candied citrus peel into small pieces and set aside.

In a stand mixer bowl, combine flour, chopped citrus peel, toasted ground hazelnuts, cocoa powder, lemon zest, lebkuchen spice mix, cinnamon, baking soda, baking powder, and fine sea salt. Mix on low for 1-2 minutes.

Pour the warm honey mixture, along with the egg and milk, into the dry mixture. Mix on medium for about 3-4 minutes until the dough comes together.

Wrap the dough tightly in plastic wrap and refrigerate for at least 12 hours or up to 5 days.

Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper.

Divide the chilled dough into 8 equal pieces, roll each into an 11-inch long rope, and flatten to about 1 inch thick.

Bake for 12-14 minutes until puffed but still soft.

Prepare the glaze by whisking together icing sugar, cocoa powder, and lemon juice. Gradually add water until a smooth consistency is reached.

Once cookies are slightly warm, brush the glaze over each cookie and allow to set for a few minutes before cutting into diamond shapes.

Allow the cookies to cool completely, serve with beverages and store leftovers in an airtight container for up to 2 weeks.