Elisenlebkuchen (German Elisen Gingerbread) #1

This recipe is from Robin. It's an authentic German recipe for Elisen Lebkuchen. Only gingerbread made in Nurenberg are Nurnberger Lebkuchen. The finest of those gingerbreads is the flourless Elisenlebkuchen -- the masterpiece of the German baking trade since the early 1800s. 
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• 80 grams of fresh orange peel
• 80 grams of fresh lemon peel
• 3 medium sized eggs
• 80 grams of brown sugar OR coconut sugar
• 2 Tablespoons of honey (liquid)
• 270 grams of hazelnuts and/or almonds (ground finely)
• 1 Teaspoon of cinnamon
• 1/2 teaspoon of GingerBread Spice
• 1/4 teaspoon fresh lemon zest. 
• Package of Back Oblaten 70 mm

To prepare cookies:

1. To prepare, chop the orange and lemon peel very finely, preferably with a food processor. 
2. Preheat over to 300 degrees F. 
3. Beat eggs with sugar until foamy. Add honey and other ingredients and BRIEFLY mix to a homogenous mass. Fold in orange and lemon peel. If the dough is extremely moist, add 1 Tablespoon additional nut mixture. 
4. Refrigerate overnight, covered. 
5. Put the gingerbread dough onto Oblaten wafers spreading the dough in a slight dome with the dough ending just at/before the edge of the Oblaten Wafer. 
6. Bake for about 20 minutes, until just starting to brown on the edges. 
7. Remove cookies from the oven, and let cool on the sheet. 
8. Remove cookies and complete the cooling process, and then cover with a simple glaze (3/4 cup powdered sugar + 1 to 2 Tablespoons of hot water) or chocolate covering (4 squares of semi sweet chocolate + 1/2 Tablespoon of butter of Coconut Oil (the type that is solid at room temperature). 
9. Store in sealed bag/container. The flavor of these cookies improves with age ... but good luck with that!