ingredients:

Dry Ingredients
1-1/2 cups (185 grams)ground Almonds packed
1/1/2 Cups (225) chopped Almonds,Walnuts,or Hazelnuts
1/2 cup (90 grams) Brown Sugar

Spices:
1 teaspoon Cinnamon
1/2 teaspoon ground Cloves
1 knife point (1/4 teaspoon) of Anise
1 knife point (1/4 teaspoon) nutmeg
1 knife point (1/4 teaspoon) Cardamom
1 knife point (1/4 teaspoon) salt

3.5 ounces candied Lemon Peel
3.5 ounces candied Orange Peel

Wet Ingredients:
3 Eggs

1 box Round Back Oblaten

Glaze:
1 Cup Powdered Sugar
4 teaspoons Lemon Juice

For Chocolate topping, melt 1 cup Chocolate Chips
and thin with salad oil.

Garnish:
Almonds, halved, sliced or slivered
Marachino Cherries

Some substitutes for Oblaten wafers are Communion Wafers,
Rice paper cut to shape or even Rice Crackers. Some folks don't use anything,
just make sure it is a well greased cookie sheet or use parchement paper or silicon mat. or a mold.

Directions:

1. Measure out the spices on a plate so you know you have them all.

You will need rice papers known as
Back Oblaten. You can also use rice papers from the Asian section in the grocery, or rice crackers even.

2.Gather the other dry ingredients together. ground nuts, chopped nuts and brown sugar.

3. for the wet ingredients, separate the eggs, whip the whites to a meringue state, and blend the egg yolks and add to the whites.

3. Then add the cooled candied orange and lemon peel, The almond flour, .the spices and the chopped almonds and beat in lightly tilll you have a light dough that holds together.

4. Next lay out the Oblaten rice wafers on a greased pan or use a slipat. Put a scoop full on an oblaten paper and leave a little space for it to expand. You can always snip off the extra wafer.

5.Bake at 325 F for 20-25 min. They will rise a bit and feel firm to the touch.

They are wonderful as is but you may want to glaze them.

To Glaze Lebkuchen:

1. Chocolate
Simply melt the chocolate and thin it with vegetable oil to a consistency that you can dip.
I like to top it with blanched almond halves. I find it easiest to just turn the cookie over and dip it
into the chocolate. It will dry but take time. Put on the almonds before it dries.

2. Lemon Glaze
Blend the lemon juice with the powdered sugar. Check the consistency to see if it will be thick enough to give a thin sheen on the cookie but not be glaumy. Dip the cookie and top with the almond halves.