Traditional Gluten-Free and Dairy-Free German Lebkuchen

Begin by heating your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius). Next, take some parchment paper and cover a baking sheet with it. Place the German baking wafers on top of the parchment paper, leaving about an inch's worth of space between each wafer.

To make the dough, combine ground hazelnuts, sugar, eggs, almond flour, candied lemon and orange peel, cinnamon, vanilla sugar, and ground cloves in a bowl. Mix everything together until you get a firm consistency.

Now shape the mixture into small balls. Place these balls on top of the wafers, pressing them gently to flatten them slightly into 1/2-inch-high rounds.

Put the wafers and balls in a preheated oven at 350 degrees Fahrenheit (or 175 degrees Celsius) for about 15 to 20 minutes, or until they're lightly browned. Remove them from the oven and let them cool completely for about 30 minutes.

In a separate setup, melt some chocolate in the top of a double boiler over simmering water. Stir it constantly to avoid burning, and use a rubber spatula to scrape down the sides of the boiler every now and then. This should take about 5 minutes, or until the chocolate is fully melted.

Finally, cover each lebkuchen with a layer of melted chocolate.