Christmas stars 

Roast the almonds and chop the candied orange peels beforehand. 

Melt the honey (40°C maximum) and add the sugar. 

Dissolve the potassium carbonate in 200g of water and the ammonium in 100g of water, then pour into the mixture. 

Add the rest when the dough is homogeneous, place on a plate and let it stand overnight in the fridge. 

Using a rolling machine, roll out the dough to a thickness of 3cm and then use a biscuit cutter to cut the dough into stars. 

Bake the pieces on a buttered and lightly floured baking tray at 200°C in a deck oven. Ensure that the gingerbread remains soft. 

Let them cool, then coat them with a Caribbean or Jivara chocolate.