1. Chop the candied orange and lemon peel very finely and set aside. Dissolve the Hartshorn salt in the milk. Add sugar, salt, eggs, and vanilla extract in a large bowl and mix on high for several minutes until very light and fluffy.

2. Mix the flour, almonds, gingerbread spice, candied orange and lemon peel. Add together with the milk mixture to the bowl and mix to combine. The dough will be very soft and sticky but that’s ok. Cover the bowl and leave to rest in a cool place for 24 hours.

3. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment. Place a small portion of dough on each wafer and spread with a spatula or baking palette – leave a 0.2-inch border free at the edges of the wafer. Do not add too much dough onto a wafer because the dough spreads quite a bit.

4. Place the wafers with the dough on the baking sheets with enough space in between. Bake one baking sheet at a time for about 20-22 minutes. Remove from the oven and let the Lebkuchen cool down on a cooling rack.

5. For the chocolate glaze chop the chocolate roughly and melt together with the coconut oil in a bowl over a pot with simmering water (can also be done in the microwave). For the sugar icing, mix the confectioners’ sugar with the milk, and then gradually add the lemon juice until you have a thick icing.

6. Coat half of the Lebkuchen with the chocolate glaze and the rest with the sugar icing. If you like, you can press halved almonds into the chocolate or icing and then leave everything to cool or dry. Store the Lebkuchen in cookie tins (in a cool place) with greaseproof paper between the Lebkuchen. The Lebkuchen are best when they had some time to rest.