Boil the honey, sugar and fat, let cool and mix with half of the flour. Mix the other half of the flour with the almonds, gingerbread spice, lemon zest, candied lemon peel and cocoa.
Add the first flour mixture and the eggs. At the very end, add the staghorn salt dissolved in a little water. Knead the dough well and let it rest in a cool place for three days before baking. Roll out the dough (0.5 cm thick), cut out with shapes as desired and bake at 175°C for about 20 minutes.