Resting time for the dough: 3-4 hours Baking time: 20 min.
Mix the butter with the honey and the egg yolks until creamy. Finely chop the unpeeled almond kernels together with the ginger and mix into the dough. Add the spices. Mix the flour with the baking powder and fold in. Leave the soft dough to rest in the refrigerator for 3-4 hours.
Then preheat the oven to 150 C.
Roll out the dough to 1/2 cm thickness and cut into 5×7 cm rectangles. Mix the egg yolks with the water and brush the cookies with it. Decorate the cookies with the almond halves and place them close together on the greased baking sheet. Bake on the middle rack for about 20 minutes until the cookies are light brown.
Cool the ginger cookies on a cooling rack and keep them in a tin.
Tip: Always use aromatic spices to enhance your dishes!