250 g organic Grano whole wheat flour
250 g organic Grano whole rye flour
100 g grated hazelnuts
40 g honey
1 tsp baking powder
70 g Butter
50 g candied lemon- or orange peel or tiny sliced dried apricots
1 package gingerbread spices 
some cardamon and rum
peel of one orange

Mix flour, hazelnuts and baking powder well. Using finger tips, rub butter into the flour until mixture is fine and crumbly. Add all other ingredients and knead dough well. Let dough rest overnight.

Next day roll into half a centimeter, cut different forms and place them on a buttered baking tin. Bake slowly until light golden. Cool and put them together with one or two sheets bread into a tin. After a few days they will be soft.