1. Mix ground almonds and hazelnuts in a bowl. Chop the candied orange peel and candied lemon peel very finely – you want very small pieces. Add them to the bowl with the nuts, add ground cinnamon, gingerbread spice, and salt, and until well combined. Set aside

2. Add the eggs, sugar, and honey to a large bowl and mix on high for 2-3 minutes until light and fluffy. Fold in the nut mixture. Cover the bowl and place it in the fridge for 2-3 hours.

3. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside.

4. Use a cookie scoop* (⌀ 4cm) or spoons and place small portions of dough on the wafers. Spread the dough to the edge of the wafers with a spoon or wet fingers and press it into the typical Lebkuchen shape – rounded along the edges and slightly flattened on top. Place the Lebkuchen on the baking sheet with a little space in between and bake for about 15-16 minutes. Remove the Lebkuchen from the oven and place them on a wire rack so they can cool down. Repeat the procedure with the remaining dough until everything has been used.

5. Coat the cooled Lebkuchen with chocolate or sugar icing. To do this, melt the dark chocolate glaze or mix the confectioners’ sugar with lemon juice (or rum) until smooth and brush the Lebkuchen with it. You can place a halved almond on each Lebkuchen to decorate them. Allow the glaze/icing to dry and set completely. Store the gingerbread in a cookie tin (with layers of paper in between) in a cool place.