Gingerbread

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.

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