Gingerbread Easter Cookies
For the dough: Combine honey, sugar and butter in a saucepan and stir over low heat until the sugar has dissolved. Remove from heat, pour into a mixing bowl and let cool. Add the almonds, flour, spices, cocoa powder and egg to the butter mixture and knead with the dough hook until combined. Mix the baking soda with 2 tablespoons water and add to the dough. Continue kneading until the dough no longer sticks to the bowl and is glossy. The dough should be firm and pliable.
Cover the bowl and place in the refrigerator overnight.
Preheat the oven to 180°C (approximately 350°F) convection.
On a lightly floured work surface, roll dough out to around 5 mm (approximately 1/4 inch) thick and cut out Easter shapes. Arrange on a baking tray lined with parchment paper and bake for 18-20 minutes. Remove from oven and transfer to a wire rack to cool completely.
To decorate, mix the powdered sugar with enough water to make a smooth and creamy icing. Transfer to a piping bag and decorate the gingerbread cookies. Let dry.