Heat the oven to 350°F in static mode.

Line the bottom of a baking tray with a sheet of baking paper.

In a medium bowl combine the flour, baking soda, baking powder, salt and gingerbread spice mix and mix thoroughly.

In a second medium bowl place the sugar, honey, egg, Vignoli Extra Virgin Olive Oil - Everyday Kitchen and Vignoli Mandarin Infused Extra Virgin Olive Oil. Beat with an electric mixer until you obtain a homogeneous and foamy mixture.

Add the flour a little at a time, continuing to work the mixture with the whisk: it should be quite soft.

Transfer to a generously floured work surface and knead first with a spatula, then with your hands, adding more flour a little at a time until the mass is still soft but no longer sticky.

Roll out with a rolling pin to a thickness of 0.2 inches and cut out the biscuits with a 4 inch high mold, kneading and rolling out the cut-outs again so as not to waste anything. During all the dough processing operations, keep the surface floured so that it does not stick to the work surface. Also flour the cookie cutter.

Arrange the gingerbread cookies on the tray, spacing them slightly so that they do not stick to each other during cooking.

Place in the oven and bake for 10 minutes or until very lightly browned.

Remove from the oven and leave to cool. The cookies will be very soft right out of the oven. As they cool, they will acquire more consistency but will still remain exquisitely soft.

Brush the biscuits to remove excess flour.

Prepare the royal icing by pouring the egg whites into a medium bowl. Work them with electric whisks for a few moments: they will have to start to become white and foamy.

Add the sifted icing sugar a little at a time while continuing to beat.

Add the lemon juice and mix again briefly. The royal icing should be white and quite thick. Transfer it to a piping bag and cut the tip to create a very small opening.

Decorate the gingerbread cookies with royal icing creating motifs as desired, then leave them to rest at room temperature for two hours or until the icing is perfectly dry and hardened.

Gingerbread cookies can be kept for a week in an airtight glass or metal container which must be kept away from light, heat and humidity.

To make the gingerbread spice mix at home, mix thoroughly 2 tablespoons ground allspice, 2 tablespoons ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground cloves, 1 tablespoons ground nutmeg, 1 teaspoon ground black pepper. Store in an airtight glass jar placed in a cool, dark and dry place.

Leftover royal icing can be kept in the fridge for a few days and can be used to decorate cookies and cupcakes.