Ingredients
25backoblaten,(German baking wafers)
2cupsalmond flour,blanched
1¼cupswhite sugar
3eggs
½cuphazelnuts,ground
7tbspcandied lemon and orange peel,finely chopped
2tspcinnamon,ground
1tspvanilla sugar
1pinchcloves,ground
2cupsdark chocolate,chopped
Preparation
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and arrange the backoblaten on top, leaving a 1-inch space between them.
Combine the 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 the mixture into balls.
Arrange the balls on the prepared wafers. Press gently to flatten into ½-inch high rounds.
Bake in the preheated oven for 15 to 20 minutes until light brown in color.
Cool completely for about 30 minutes.
Place the chocolate on top of a double boiler over simmering water.
Stir frequently for about 5 minutes, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted.
Cover the top of each lebkuchen with chocolate.
