Lightly grease the grids of a waffle baker; preheat according to manufacturer's directions.Advertisement
In a medium mixing bowl stir together flour, brown sugar, baking powder, salt, nutmeg, and cinnamon; set aside.
In a small mixing bowl whisk together eggs, melted butter, honey, and almond extract. Add egg mixture all at once to dry mixture. Stir just until mixture is moistened.
Drop batter by slightly rounded teaspoons in the center of each section of the prepared waffle grids. Close the lid. Bake for 1 to 1 1/2 minutes or until cookies are golden brown. When done, use a fork to lift cookies off the waffle baker.
Transfer cookies to a wire rack; cool. Repeat with remaining batter. If desired, sift powdered sugar over cookies before serving.
Best eaten the same day. Or, to store, place the cookies in an airtight container; cover. Store at room temperature up to 1 day. Crisp in a 350°F oven for 3 minutes and cool.