Butter with the aromatics and eggs beaten until creamy.
Mix the flour with the gingerbread spice and baking powder.
Sift onto the dough and fold in.
Then add the honey and mix until smooth.
Fold in 50 g of the flaked almonds and bake waffles in a greased waffle iron.
Melt the cooking chocolate in a water bath and coat the edges of the gingerbread waffles with it.
Immediately sprinkle the remaining almond kernels over the gingerbread wafers.
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