Preheat the oven to 150°C (300°F) top and bottom heat. Pit the dates and finely dice them with a sharp knife, and dice the apricots as small as possible.

Place the eggs, sugar, and honey in a mixing bowl and beat with a hand mixer or stand mixer for five minutes until frothy. Wash the lemon and orange thoroughly and add all of the zest to the egg mixture.

Add the nuts and spices, and gently fold them in using a spatula. Then carefully fold in the small pieces of apricot and dates.

Place the wafers on a baking sheet lined with parchment paper. Divide 50–60 g of gingerbread dough onto each wafer and gently flatten the mounds with damp fingers. Bake the gingerbreads at 150°C (300°F) top and bottom heat for 20–22 minutes, until they are lightly browned. Then allow them to cool completely.

Coarsely chop the chocolate. Melt two-thirds of it over a double boiler. Then remove from the heat and stir in the remaining chocolate until fully melted. Dip the cooled gingerbreads upside down into the chocolate and then let them set on a wire rack or a piece of parchment paper.

Mix the powdered sugar, lemon juice, and water into a very thick glaze, and brush it over the lukewarm gingerbreads.