For the Elisen gingerbread, thicken the honey with a little bit of flour. Finely grind the almond kernels and hazelnuts individually in a kitchen cutter. Beat the eggs and separate them. Beat the egg whites until firm. Beat the egg yolks until creamy.
Mix the egg yolks and the remaining ingredients with the almond kernels, hazelnuts and honey-flour mixture. Finally, fold in the firmly beaten egg whites.
Line a baking sheet with baking paper and place the wafers on top. Spread the heaps of dough evenly on the wafers. Bake in a preheated oven at 160° C for about 1/2 hour.
Afterwards, the Elisen gingerbread can be coated with chocolate or alternatively sugar icing.