Toast the almonds in a dry 10-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Cool, then chop finely by hand or in short pulses in a food processor.

Warm the honey and granulated sugar in a small saucepan over low heat, stirring, until the sugar dissolves and the mixture is pourable, about 2 minutes. Remove from heat and stir in the cinnamon, cloves, black pepper, and orange zest.

Whisk the flour and salt together in a large bowl. Dissolve the baking ammonia in 2 tbsp warm water and add it to the bowl along with the warm honey mixture and chopped almonds.

Mix with a wooden spoon, then knead by hand in the bowl for 2 to 3 minutes until the dough is smooth and holds together when pressed. Wrap in plastic and chill for 60 minutes, until firm enough to shape.

Heat the oven to 170 C / 338 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.

Pinch off pieces of dough about 20 g each and roll into ropes 10 cm / 4 inches long. Curve each rope into an S shape or a loose knot, then space them 2.5 cm / 1 inch apart on the sheet pan.

Bake for 12 to 15 minutes, until the cookies are pale golden at the edges and still soft in the center. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Whisk the powdered sugar, lemon juice, and 2 tbsp water in a small bowl until smooth and thick enough to coat the back of a spoon. Add more water a few drops at a time if it's too stiff.

Dip the top of each cooled cookie into the glaze, letting excess drip back into the bowl, then set them glazed-side up on the rack.

Scatter colored sprinkles over the wet glaze while it's still tacky. Let the glaze set at room temperature for 30 minutes before storing.