Gingerbread spice:

• Grind 5 pieces cloves, 1 piece anise star, 1 teaspoon anise, ½ teaspoon fennel seeds, and 5 pieces allspice using a spice-dedicated coffee grinder. Sift through a coarse sieve to remove hard bits, then mix with 1 teaspoon cinnamon (ground) for a fragrant gingerbread spice blend.
• Melt 1 ¾ ounces unsalted butter and 3 ½ ounces bee honey in a small saucepan over medium heat. Stir in 1 ½ Tablespoon gingerbread spice, then set aside.
• In a large mixing bowl, combine 13 ¼ ounces all-purpose flour, ½ teaspoon baking soda, 3 ounces powdered sugar, and ½ teaspoon Dutch cocoa powder. Pour in the melted mixture of butter, honey, and spices, then add 2 eggs. Mix with a stand mixer fitted with a dough hook until a sticky dough forms.
• Use a pastry spatula to transfer the dough from the bowl into a plastic bag. Seal it, then refrigerate for two days. The dough will firm up and become simple to handle.
• Before starting to bake the gingerbread, take the time to roast the almonds. Arrange 3 ½ ounces almonds (whole, blanched) on a baking tray and roast them in the oven at 350°F (170°C) for 10 minutes. This simple step enhances their flavor and makes them wonderfully crunchy. It is well worth the effort!
• Prepare the glaze by whisking 1 egg with ¼ teaspoon Dutch cocoa powder, that you have dissolved in 1 Tablespoon water (hot). Take care to ensure there are no lumps of cocoa in the mixture. I whisk the eggs and cocoa together by hand using a fork.
• Roll out the rested dough on a lightly floured surface to about ⅛ inch (3 mm) thick.
• Cut out your desired shapes and place them on a parchment-lined baking sheet.
• Press blanched almonds gently onto the gingerbread—they will stick perfectly as they bake.
• Bake in a preheated oven at 350°F (170°C) for 8 minutes.
• Brush the Perníčky immediately after baking, while it is still hot, with a mixture of beaten egg with cocoa powder.
• White icing: To make the egg white icing for decorating, start by sifting 3 ½ ounces icing sugar to ensure it is smooth and fine. Add ½ egg white, then beat with a hand-held mixer fitted with a whisk attachment on high speed until the icing is thick and glossy. Transfer the mixture to a piping bag with the tip cut off, and decorate the gingerbread cookies as you like!