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In a small saucepan, melt on low heat the honey and sugar (120 g), do not boil. Let the mass cool down. Mix flour mixture: flour + cocoa + gingerbread spices + chopped almonds + baking powder + a pinch of salt. Break the eggs into a Cup, stir, then add to the cooled honey-sugar mixture. Knead the dough: flour mixture + honey-sugar with the eggs, the dough turns viscous, sticky.

Circular shape (d=30cm) butter (optional line a rimmed non-stick Mat or baking paper), spread the batter (dough thickness ~1.5 cm), smooth the top with a spatula (dipped in water). Bake at a temperature of 170-180 degrees 25-30 minutes. While the gingerbread is baked, prepare the syrup for the frosting. In 100 ml of water, add the remaining (50 g) cane sugar, bring to boil, boil down on low heat for 10-15 minutes, cool. Gingerbread is ready immediately remove from the mold, cool on rack, brush the top of the cooled syrup. The syrup retains the flavor and freshness of the carrot and gives it a beautiful appearance and pleasant taste. As soon as the syrup is longer stick, put the gingerbread in the package, let it "rest" for 1-3 days.

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The passage of time (baked gingerbread "rested"), heat until boiling (in the MICRO) jam. Gingerbread cut in half, each half into two parts, RUB the slices with hot jam, connect.

Give a little to stick together, then cut each half into 6 parts, you get a total of 12 blanks for gingerbread. It remains interesting - to decorate the cakes according to their imagination. My gingerbread take on the appearance of Santa Claus. Candied fruit cut into corners (the shoes). Almond lengthwise into two parts (gloves). Sugar-protein frosting: in a tall plastic Cup (1 liter) pour the chilled protein and lemon juice and mix with a mixer without stopping raboru mixer, pour parts powdered sugar to your desired consistency of glaze. Set aside a small portion of frosting in a Cup, touch up with food coloring. White and hot pink icing put in cooking bags. For convenience, put gingerbread corners on the cutting Board, draw the bright pink frosting caps from all Frosts, give a little dry. White icing, draw a pompom and the edge of the cap, the beard and the hem of his cloak. Use the remaining icing to glue the almond mittens, buttons of chocolate dragees. With little sprinkles, draw eyes and a mouth, don't forget zakatnye shoes. The icing dries quickly, does not dry sticky, stays smooth and shiny for a long time. Ready-made cakes, individually wrap in plastic wrap.

A nice Christmas treat!!!