In large saucepan heat honey slightly, but do not boil. Remove from heat and stir in sugar. Beat in egg, then add lemon peel and milk.
Sift together flour, salt, cinnamon, allspice and cloves. Stir, a little at a time, into honey mixture. Stir in citron and almonds. Form dough into a ball; wrap in waxed paper and chill several hours or overnight.
Divide dough in half and let stand 15 to 20 minutes to warm slightly to make spreading in pans easier. Spread each half in a greased 13 X 9 X 2" pan (use a metal spoon moistened in water to spread dough).
Bake pans of dough separately in hot oven (400°) about 15 minutes, or until lightly browned. (Or test for doneness by touching lightly with fingertip. If no imprint remains, cookies are done.)
Place pans on cooling racks and brush cookie tops at once with confectioners sugar mixed with enough water to make a smooth icing. While still warm, cut in 3 X 1" bars or diamond shapes; remove from pans to cool on racks. When cool, store cookies in airtight containers. They will keep several weeks. Four or five days before serving, a cut apple or orange placed in canisters mellows and improves flavor of cookies.