Beat the eggs until whitened, gradually adding the sugar. To this mixture, add the baking powder, nutmeg, ginger, nutmeg, cinnamon, cloves, anise, essences, crushed and chopped almonds. Cut the candied fruit bonbons into small squares and mix them into the rest of the mixture.
Spread the mixture out carefully onto paper towels or foil, use a greased cookie cutter to cut out cookies and carefully place them in a greased tray, covered with baking paper.
You can also simply form oval sweets without cutting them with a cookie cutter. Bake the Christmas gingerbread cookies in a preheated 356°F (180 °C) oven.
Then decrease the heat and bake for about 20 minutes. Smear it with a glaze made from the mixed together powdered sugar and some water.
You need to get a liquid mass, to brush on the hot cookies.