For the soft gingerbread mix all ingredients and knead a dough. Let the dough rest for 12 hours.
Roll out the dough about 4 mm thick and cut out any shapes and brush with beaten egg. Cover with a halved almond.
Bake the soft gingerbread at 160°C for about 10 minutes, not too dark.
Preparation Tip:
Keep the gingerbread in open tin and cool room, this way the gingerbread will stay soft.
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