For the nut gingerbread, put rye flour, powdered sugar, nuts in a large wide bowl, mix and make a well in the center.
Add eggs and honey and knead a little. Sprinkle in baking soda and gingerbread spice and knead the mixture until a smooth dough is formed.
Divide dough in half, roll into two firm balls until smooth, place in two freezer bags, seal tightly and refrigerate for 2 to 7 days.
Preheat oven to 180 °C. Knead the dough again with your hands, roll out to 3 mm thickness and cut out with any cookie cutters and place on a baking tray lined with baking paper.
Whisk yolk with oil and brush the nut gingerbread with it, then bake until brown.
Preparation Tip:
If you like, coat the nut gingerbread with chocolate.
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