Beat the egg whites until stiff. Mix flour, baking powder, baking soda, almonds, hazelnuts, honey, lemon juice and candied lemon peel (cut into small pieces beforehand if necessary) with the beaten egg whites one after the other. Stir in spices, cocoa powder and kirsch.
Pour the dough onto the baking tray lined with baking paper (spread thinly) and bake in the preheated oven (convection oven approx.
160°C) for 10 minutes, then leave in the oven for another 5 minutes (convection oven approx. 50°C). Melt the chocolate in a water bath, mix with the milk and spread on the pastry sheet, cut the sheet into pieces.
