Place the Honey, brown sugar and butter together into a bowl and melt and mix the ingredients to a smooth sticky paste.
Once the sticky mixture has cooled a bit add the white flour and baking powder and make a mold to add in your egg yolk. Keep on adding the Lemon zest, the ground walnuts, the Lebkuchen spice mix and the cinnamon powder.
Mix it all first with a spoon or something and then work it out for 10 minutes into a smooth dough.
Preheat your oven to a 180 Celsius!
Flour your working space and roll your dough to a 0.5 millimeter thickness out (don't roll out too thin!) and cut out your shapes with your cookie cutters. Make sure the dough is covered with flour, it's easier that way to cut out the shapes. Once done, dust the shapes a bit so that the extra flour falls off.
Place the lebkuchen on a baking tray. At this point you can decorate them with nuts and candied fruits by pressing the sweets lightly into the dough.
Bake smaller sized Lebkuchen cookies for about 15 minutes at 180 Celsius and then let them cool and bigger ones for 20 minutes at 180 Celsius..
In the mean while, beat your egg white to a stiff snow. Once stiff continue to mix in the powdered sugar into the egg whites, batch by batch. The Icing should be very tough and shiny sticky. (For colored batches just add 2-3 drops of food coloring drops)
Once the cookies have cooled, you can decorate them with the icing and top them with colorful and pretty looking sugar decorations. Either you pipe a thin line with the icing onto the cookies or you add a thin layer of icing onto the whole cookies surface. Just be creative and have fun!
Notes
Store the lebkuchen cookies in a tin box in a dry climate with butter paper and some apple peels to keep the moisture in the cookies. In a humid environment store the cookies in an airtight container and keep away from heat and more humidity.
Use your favorite sugar decoration
Use Candied fruits such as cherries, ginger candy, orange candy or lemon candy.
Choose between walnuts, almonds, pistachios, hazelnuts, pecans etc.