To prepare the gingerbreads, melt the butter and honey in a double boiler, mixing to mix the two ingredients well, then allow to cool.

Beat eggs and sugar until the mixture is light and fluffy.

Add the cocoa, ginger, cinnamon, cloves, nutmeg, lemon and orange zest and mix the ingredients well with the egg mixture.

Add the warmed honey, without stopping mixing.

Add the previously chopped almonds to the mixture.

Mix the 00 flour with the rye flour in a bowl, then add them to the dough, sifting them a little at a time.

In a small bowl, dissolve the yeast in the milk and add to the general mixture.

Cover the bowl of dough with cling film and put it in the turned off oven to rise for a whole night.

The next day, work a part of the dough until you get a thin sheet, then use some pastry rings to make the biscuits.

Arrange them on a lined baking sheet.

Bake in the oven at 180 ° C for 10 minutes

Let them cool down.

Cut the chocolate into small pieces, melt it in a double boiler and then brush it on the surface of the biscuits.

Cool down.