Soft honey gingerbread (Lebkuchen)

Melt the honey, sugar and butter over a low heat without boiling, then let it cool until lukewarm. Only now stir in the drops. Mix the flour, spice and baking soda, knead with the honey mixture and the eggs into a smooth dough, cover and let it rest for at least one hour.

Roll the dough out a good 5 mm thick, cut out circles, brush with egg yolk and top with almonds. Bake at 180 °C with top and bottom heat for 10 to 12 minutes. Stored in a tin with an apple wedge, they turn properly soft after two days. SLOVAKIA brings honey cake and vanilla.