How to cook
Mix together the honey, milk, lard, flour which you've sifted with the baking powder, cloves, juice and rind of 1 lemon, and knead a smooth dough. Leave it for 4 hours in a warm area to rise.
Roll out a thin sheet about 1/4″ (0.5 cm) thick and cut out shapes of your choice. Bake them in a preheated 356°F (180 °C) oven until ready and leave to cool.
Crumble the almonds. Melt the chocolate and butter in a water bath and mix them with the crumbled nuts. Dip the gingerbread entirely or halfway in the chocolate glaze, then place them onto a cooking grid for the glaze to harden.