About this recipe:Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.
Preheat oven to 165 degrees C (325 degrees F). Line a baking tray with parchment paper.
Sift the cocoa powder through a fine strainer to eliminate lumps. Combine it with the flour, caster sugar, ground almonds, cinnamon, cloves and bicarbonate of soda.
Make a well in the center of the dry ingredients and add the honey and 1/4 cup of the water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.
Turn the dough out onto a generously floured surface and pat it into a 16cmx30cm rectangle about .5cm thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 4cm strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking tray.
Bake at 165 degrees C (325 degrees F) for 15 minutes. Remove from tray to cool.
To Make The Icing: Mix the icing sugar with the remaining 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled cookies. The icing will crystallize and harden as it dries.