Authentic German Lebkuchen - cooking recipe

Ingredients
    25 backoblaten (German baking wafers)
    2 cups blanched almond flour
    1 1/4 cups white sugar
    3 eggs
    1/2 cup ground hazelnuts
    7 tablespoons finely chopped candied lemon and orange peel
    2 teaspoons ground cinnamon
    1 teaspoon vanilla sugar
    1 pinch ground cloves
    2 cups chopped dark chocolate
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
    Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
    Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
    Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
    Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

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