Honiglebkuchen   (Honey Gingerbread)

1 cup Sugar

1 1/2 tablespoons Lebkuchen Seasoning

1 1/2 cups ground Almonds

1 1/2 cups ground Hazelnuts

1 tablespoon Raisins

2 tablespoons Dried Currants

1/2 cup chopped Walnuts

2 ounces (50g) Candied Orange Peel (Orangeat), finely chopped

2 ounces (50g)Candied Lemon Peel (Zitronat), finely chopped

4 cups All Purpose Flour

3 Eggs

5 teaspoons Baking Powder

1 3/4 cups Powdered Sugar

2 tablespoons Lemon Juice

2 tablespoons Water, hot

Whole Almonds (skins removed) to decorate cookies (optional)

Preheat oven to 300°F (150°C).

Mix eggs and sugar until creamy.

Heat up honey to make it more liquidy.

Drizzle honey into egg mixture, stirring constantly.

Mix in remaining ingredients.

Cover a work surface with parchment paper. Roll out dough to about a fingers-width thick. Garnish with whole almonds (optional). Transfer dough (with the parchment paper) to a cookie sheet. Bake for 40 minutes.

To prepare the glaze, combine the powdered sugar, lemon juice, and hot water. The glaze should be a thick liquid. If too thin, add a bit more powdered sugar.

While Lebkuchen is still warm, brush it with glaze.

Once Lebkuchen is cool, cut into squares.