24 oblaten wafers (I used 5 cm size, if you use larger you will need less)
1⁄2cupsliced almonds (or slivered)
Serving Size: 1 (3057) g
Servings Per Recipe:1
Calories from Fat 5327 g38 %
Total Fat 591.9 g910 %
Saturated Fat 130.6 g652 %
Cholesterol 372 mg 124 %
Sodium 7498.9 mg 312 %
Total Carbohydrate2055.5 g 685 %
Dietary Fiber 80.4 g321 %
Sugars 297 g1188 %
Protein 158.1 g 316 %
To make the Lebkuchen spice blend:
Mix all ingredients together (grinding whole spices as needed), and place in jar with tight fitting lid.This will make more than you need.
To make the cookie dough:
Beat eggs and sugar in mixer at high speed until triple in volume.
Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
Cover bowl and let rest overnight in fridge.
Preheat oven to 300F.
On a cookie sheet, place Oblaten wafers.
Drop scoop (about 2 tsp for 5cm size Oblaten) of dough in centre of each wafer.
Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want.The dough will not spread in the oven.
Set almond slices into the dough as decoration.
Bake for 20 minutes, until golden and slightly puffy (and resistant to touch).
While cookie is warm, brush glaze (mix icing sugar and hot water) onto cookies with a pastry brush.