In a small bowl, mix all the spices (cinnamon, anise, cloves, nutmeg)
Pour the spices in a bowl. Add flour, baking powder and sugar. Mix.
Add honey. Knead the dough by hand or with the food processor.
Add half of the water.
Continue to knead the dough without adding the remaining water even if it may seem a bit dry at first.
After a few minutes, add the remaining water, if necessary. The dough should not be sticky. If this is the case, add a little flour.
Form a ball with the dough, cover with plastic wrap and set aside for at least 1 hour at room temperature.
Preheat oven to 350F/180C.
Roll the dough to about ⅓ inch (1cm) thick on a floured work surface.
Cut out shapes with cookie cutters or a knife with the help of the template indicated in the notes.
Arrange the gingerbread on a baking sheet lined with parchment paper, leaving enough space between them.
Bake for about 15 minutes.
Cool cakes on a wire rack.
Prepare the frosting by mixing the icing sugar and egg white.
Whisk the mixture with an electric mixer until reaching a smooth, bright and very white cream.
Add a little water if the frosting is not thin enough.
Decorate with a pastry bag or a squeeze bottle.
For the gingerbread cookies that will be covered with the Saint Nicolas printed image, spread some icing on the gingerbread in a zigzag shape as it will act as a glue. Place the printed image on the Saint Nicolas gingerbread cookie when the icing is still fresh.
You can find the template for the Saint Nicolas images here.