Line the baking trays with parchment paper.
Fit the K-Beater.
Add honey and butter into the warming bowl, fit the splashguard.
Heat – 4 minutes, heat setting 8, speed Stir 1.
Then add flour, almonds, spices, baking powder and bicarbonate of soda. 
Mix – 1 minute, speed Min.
Transfer the dough into a medium bowl and cover with kitchen towel.
Let rest for 30 minutes. 
(Tip: The dough will firm up as it cools.)

Preheat oven to 180ºC.
Transfer the dough to a lightly floured work surface.
Using a rolling pin, roll the dough out until 3-5 mm thick.
Cut into rounds.
(Tip: Or cut into shapes of your choice.)
Transfer the rounds to the prepared baking trays.
Bake until the edges just start to brown for 12-15 minutes, 180ºC. 
Remove from the oven and let cool slightly.
Transfer to a wire rack to cool completely.

Clean the warming bowl and fit the Whisk Tool.
Add egg whites and icing sugar into the warming bowl.
Mix until thickened – 30 seconds, speed Max. 
Transfer the icing to a piping bag fitted with a small round tip.
Pipe the icing onto the biscuits.

Serve.