For the whole wheat gingerbread, mix flour, nuts, baking soda and gingerbread spice. Make a well in the center. Add the butter, honey and eggs and knead everything into a dough.
Let rest in the refrigerator for about 24 hours. Roll out on a floured board and cut out different shapes. Place them on a greased baking tray and brush with milk.
Bake at about 180 °C. Let cool and store in a tin.