1. Pour the gingerbread powder into the basin, beat in the eggs, pour in the honey
2. Stir well with a blender
3. Knead the dough with your hands
4. Cover with plastic wrap and let stand for 1 hour
5. Sprinkle a little flour on the chopping board to prevent sticking, take a part of the dough, flatten it, roll it into thin slices, and cut out the shape with a mold. Do the same with the rest of the dough until the dough is used up
6. 1 egg yolk, mix with water in a ratio of 2:1 to form egg yolk water
7. Place the cake base on a baking pan that has been covered with tarp, leaving a gap between the cake bases, and wipe the egg yolk water on the cake base with a brush
8. Put it into the middle of the oven preheated to 180 degrees, bake for about 15 minutes, take it out and let cool
9. Put the chocolate in a small stainless steel basin and heat it with insulated water
10. Stir until the chocolate is thick sauce
11. , Spread the chocolate sauce on the gingerbread
12. Just put in the almond slices
