Chocolate Glaze: 
4 square of semisweet chocolate (or equal amount of semi sweet chocolate chips) PLUS 1/2 Tablespoon of Coconut Oil (the kind that is hard at room temperature). Melt and use to glaze cookies. Let dry and then store. 

Sugar Glaze:
Combine 3/4 cup of powdered sugar with about 2 tablespoons of hot water (or milk). Stir until lumps are gone and add enough water to make a thin glaze. Either dip the curved dome part of the cookie in this, or use a pastry brush to apply. Let dry and then store. 

Nurenberger Lebkuchen (German Gingerbread) #3

This recipe is from Robin. It's another authentic German recipe for Lebkuchen. Unlike the flourless Elisenlebkuchen, this Lebkuchen recipe does contain flour and it makes up a BIT puffier (cake-like). All of the recipes shared on this website for Lebkuchen are delicious. Try a couple and determine which is your favorite!  

• ​1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 2 ounces toasted almonds (or almond meal/flour)
• 2 ounces toasted hazelnuts (or hazelnut meal/flour)
• 1/2 cup diced candied lemon and/or orange peel
• 3 ounces almond paste, crumbled
• 3 large whole eggs
• 3/4 cup (144 grams) brown sugar

To prepare cookies:

1. Combine flour, baking powder, salt and spices in a bowl. 
2. Place almonds and hazelnuts (or nut flours) in a food processor. If using whole nuts, pulse until finely chopped. Add lemon and/or orange peel and almond paste and pulse until finely chopped. 
3. Add eggs and brown sugar, and pulse until well mixed. 
4. Add dry ingredients and pulse until combined. 
5. Store in the refrigerator overnight (covered). 
6. Remove from refrigerator and stir well. 
7. Preheat oven to 350 F
8. Place a heaping spoonful of the cookie batter on an Oblaten (wafer) using a tall bier glass upside down and using a knife in a downward pulling motion, create a small dome of the batter, with the batter just coming to the edge of the Oblaten but never over. Be careful not to break off the edge of the Oblaten. 
9. Bake for about 15 to 20 minutes, just until the edges begin to brown. 
10. Let cook on the baking sheet until they are no longer hot and top them (if desired) with either the sugar or chocolate glaze. 
11. Store in sealed bag/container. The flavor of these cookies improves with age ... but good luck with that!