Raspberry icing:
Preheat the oven to 360°F.
Mix the butter, honey and brown sugar with a whisk. Add the egg and keep whisking. Separately, mix the flour, baking powder, cinnamon, ginger and cloves, then sift.
Mix all the ingredients making a dough that is easy to work with. If it is too dry, add some water and if it is too moist, add some more flour. Once ready, refrigerate for about ten minutes, ideally.
Roll out the dough with a rolling pin until it is 0.1 inch thick and cut into star shapes. You should have different sizes to assemble the trees, with 2 stars per size. Once cut, bake for 15 minutes until slightly brown and allow to cool.
For the icing, first blend and strain the raspberries. Then mix this raspberry concentrate with sugar and the egg white until obtaining a creamy texture. Cover all the cookies with raspberry icing.
To assemble the tree, put the largest cookie as a base, then glaze in the center, then another cookie of the same size, and repeat with all the cookies from larger to smaller. Ideally, use 5 different-sized molds so the tree has 10 cookies.
