Finely chop the lemon peel and set aside. Beat the egg, honey, sugar, cinnamon and cloves with the whisk of the hand mixer until frothy. Stir in the almonds and lemon peel. Mix the flour and baking powder and gradually knead in with the dough hook of the hand mixer, so that a firm dough is formed. Pre heat the oven to 180 degrees celcius. Shape the dough into cherry-sized balls with lightly floured hands and place them next to each other on a baking sheet lined with baking paper (leave a little space between the balls, approx. 40 pieces per tray). Bake on the middle rack of the oven for about 12-14 minutes until golden brown. Take out and let cool. For the icing, completely dissolve the instant coffee in 1 tablespoon each of rum and water. Sift the powdered sugar and stir in until there are no more lumps (the amount of powdered sugar can vary, it should be a medium-thick icing that does not run too strongly). Dip the honeybussels with the round top in the pouring and place on a wire rack. Dab the mocha beans on the underside with a little frosting and place one on each of the cookies and let the whole thing dry.
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