• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• Using a pairing knife, split the baking wafers (Oblaten) in half. The inside will be gritty. Lay the baking wafers on the baking sheet with the smooth side down. The cookies don't spread much so they can be fairly close together. Set aside.
• Place eggs and sugar in the bowl of a stand mixer with the whisk attachment (or using a handheld electric mixer) and beat together for several minutes, until frothy.
• Add the Lebkuchen spice, salt, lemon zest, mixed peel, ground almonds (or almond flour), and ground hazelnuts. Mix until well combined.
• Mound the batter neatly onto each baking wafer with a spoon or alternatively by filling a pastry bag and piping the batter onto the wafers. The batter should be moist and spreadable, but able to hold its shape. If it's too liquidity, add additional almond meal or flour. I'm using 70mm wafers (2 3/4-inch) and use about 3 tablespoons batter for each cookie.
• Bake until golden and slightly puffed, about 15 to 20 minutes.

For Sugar Glaze:

• While the cookies are baking, combine 3/4 cup powdered sugar with just boiled water until a smooth glossy icing is formed.
• Working quickly while the cookies are still hot from the oven, brush the blaze onto each Lebkuchen. For a traditional touch, decorate with blanched almonds and let cool completely. Be sure the icing is dry before storing.

For Chocolate Glaze:

• Put chocolate and oil into a heatproof bowl and place over a small saucepan with 1 inch of water in the bottom. Heat on low until the chocolate melts. Once it begins to melt, stir so that the oil is evenly dispersed through the chocolate.
• Brush the cooled Lebkuchen with melted chocolate and decorate the tops with blanched almonds. Let the chocolate harden before storing.