Healthy Gingerbread with Honey and Walnuts

Mix flour, ground walnuts, baking soda, and gingerbread spice in a large bowl. Add butter, honey, sugar, and the egg, and knead everything into a compact dough. Wrap the dough in cling film and let it rest in the refrigerator for 1 day.

The next day, remove the dough from the refrigerator and let it soften at room temperature for about 1–2 hours so that it is easier to work with. In the meantime, preheat the oven to 170 °C (top/bottom heat) and line a baking sheet with baking paper. Prepare cookie cutters as desired.

Lightly flour the work surface. Roll out the dough in portions to about 3–4 mm thick and cut out gingerbread in the desired shapes.