For the honey peppernuts, first warm the honey slightly until it is liquid. Mix in the spice, rum and the egg. Mix the flours, almonds and baking soda and knead with the honey.
Form a roll. Sprinkle with flour, wrap in plastic wrap and let rest in the refrigerator for 1 day. Form small rolls and cut off nut-sized pieces. Roll in hand and flatten slightly.
Place the honey peppernuts on a greased baking sheet. Don’t crowd them as they will get bigger. The mixture will make 2 trays.
Bake the honey-peppernuts at about 150 ° convection oven for about 20 minutes. Let cool and store in a cookie tin.
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