Nürnberger Lebkuchen (Nuremberg Gingerbread)

Instructions

1. Warm the honey and dark brown sugar in a small saucepan over low heat, stirring, just until the sugar dissolves and the mixture is fluid, 3 to 4 minutes; do not let it boil. Cool to lukewarm, about 15 minutes.
2. In a large bowl, whisk the ground hazelnuts, ground blanched almonds, all-purpose flour, ground cinnamon, ground cloves, ground allspice, ground ginger, ground cardamom, ground nutmeg, baking powder and salt. Stir in the candied orange peel and candied lemon peel, separating any clumps.
3. Beat the eggs into the lukewarm honey mixture, then stir it into the dry ingredients to make a soft, sticky dough. Cover and let rest at room temperature for 1 hour (or refrigerate overnight) so the nuts absorb moisture and the spices bloom.
4. Heat the oven to 325°F (165°C) with racks in the upper and lower thirds. Set 10 baking wafers (Oblaten) on each parchment-lined baking sheet.
5. With a wet spoon, mound about 40 g (2 heaping tablespoons) of dough onto each wafer and spread it with a wet knife to within 1/8 inch (3 mm) of the edge, leaving it domed about 1/2 inch (1.5 cm) high in the center.
6. Bake until puffed and set, the tops spring back when pressed and the edges are lightly browned, 18 to 22 minutes, swapping and rotating the sheets halfway. Cool completely on a rack, about 30 minutes; the centers stay soft.
7. Melt the bittersweet chocolate with the coconut oil in a bowl over barely simmering water (or in the microwave in 20-second bursts), stirring until smooth. Spread a thin layer over the top of each cooled lebkuchen and press three blanched almond halves into the wet chocolate.
8. Let the glaze set at cool room temperature, about 30 minutes, before stacking.