Heat honey in medium saucepan over medium heat just until it begins to bubble. DO NOT BOIL. Remove from heat. Cool 15 minutes. Add brown sugar, lemon peel and egg; blend well.
In large bowl, combine all remaining cookie ingredients except sliced almonds. Add honey mixture; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
Heat oven to 400°F. Grease cookie sheets. In small bowl, combine glaze ingredients, adding enough water for desired glazing consistency; blend until smooth. Cover; set aside.
Shape dough into 1-inch balls. Place 2 inches apart on greased cookie sheets. With glass dipped in cool water, gently flatten balls to 1/4-inch thickness. Gently press 1 almond slice in center of each cookie.
Bake at 400°F. for 5 to 9 minutes or until set. Immediately remove from cookie sheets. Immediately brush warm cookies with glaze. Cool 15 minutes or until completely cooled.