Elisen Gingerbread Cookies (Elisenlebkuchen)

Steps

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1. 1
   Grind the hazelnuts and almonds. Cut the candied lemon peel and orange peel into smaller pieces. If they are too sticky, you may add a small amount of flour; omit this if you prefer a gluten-free version.
   ▶ ≈2:37
2. 2
   Whisk the eggs with the light brown sugar. Add the honey and a pinch of salt, and continue whisking until the sugar is completely dissolved.
   ▶ ≈3:44
3. 3
   Add the ground nuts, candied fruit peels, lemon zest, and gingerbread spice to the egg mixture and mix together until combined.
   ▶ ≈4:40
4. 4
   Cover the dough and refrigerate overnight.
   ▶ ≈5:15
5. 5
   Using a glass or spreader, spread the chilled dough onto the Backoblaten wafer paper, creating an even layer that is slightly thicker in the center. Place the wafers on a baking sheet and repeat with remaining dough.
   ▶ ≈5:39
6. 6
   Refrigerate the prepared wafers for 10 to 15 minutes.
   ▶ ≈6:29
7. 7
   Preheat the oven to 160°C (320°F) and bake the cookies for 20 to 25 minutes until the edges are light brown. Watch closely to prevent burning.
   ▶ ≈6:42
8. 8
   Remove the baked cookies from the oven and let them cool.
   ▶ ≈7:22
9. 9
   Prepare the royal icing by mixing confectioners sugar with lemon juice to a thin, brushable consistency. Melt the chocolate separately. Slice whole almonds in half for decoration.
   ▶ ≈7:30
10. 10
    Once the cookies have cooled completely, brush the royal icing onto them and decorate with melted chocolate and sliced almonds.
    ▶ ≈8:22
11. 11
    Once the glaze and chocolate have set, store the cookies in an airtight container. They taste best after a couple of days.
    ▶ ≈8:47