For the gingerbread, mix the flours, almonds, baking soda, cane sugar and tent spice. Make a well in the center.
Pour in the melted butter, honey and eggs and knead everything into a dough. Let rest in the refrigerator for 24 hours.
Roll out on a floured board and cut out with a square cutter and decorate each with a halved almond and date pieces or aronia berries.
Place on a greased baking tray and bake at 170 ° convection oven for about 10 minutes.
Preparation Tip:
Store the gingerbread cooled in a tin.