In a saucepan, heat 1 cup of water, 1 cup of sugar, and 1/2 cup of honey over medium heat. Stir until the sugar dissolves completely, then remove the mixture from heat and allow it to cool to room temperature.

In a large stand mixer bowl, combine 2 cups of flour, 1/2 cup of chopped mixed candied citrus peel, 1/2 cup of toasted ground hazelnuts, 1/4 cup of unsweetened cocoa powder, 1 tablespoon of lemon zest, 2 teaspoons of Lebkuchen spice mix, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of fine sea salt. Mix on low speed until evenly distributed.

Once the honey mixture has cooled, add it to the dry ingredients alongside 1 egg and 1/4 cup of milk. Mix on low speed until all ingredients are well incorporated, then increase the speed to knead the dough for about 3-5 minutes.

Form the dough into a ball and wrap it tightly in plastic wrap. Chill it in the refrigerator for at least 4 hours or overnight for best results.

Preheat your oven to 350°F (180°C). Divide the dough into manageable portions and roll each into 11-inch logs. Flatten them slightly before placing them on lined baking sheets.

Bake for 12-14 minutes, or until the edges are firm but the centers remain soft to the touch. Let the cookies cool slightly on the sheets before glazing.

While the Magenbrot cookies are baking, prepare the glaze by mixing 1 cup of icing sugar, 2 tablespoons of unsweetened cocoa powder, and 2 tablespoons of lemon juice in a small bowl.

Once the cookies have cooled for a few minutes, generously brush the warm Magenbrot with the glaze using a pastry brush.