In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs and sugar. Beat for about 15 minutes at medium speed until white and fluffy.
Add the ground hazelnuts, ground almonds, finely chopped candied orange peel, finely chopped citrus peel, gingerbread spice and lemon zest. Whisk until combined then cover the bowl with plastic wrap and let the batter rest in the fridge overnight or for at least 10 hours.
Preheat the oven to 320° F (160° C), line a baking sheet with parchment paper.
Scoop the mixture with a spoon or an ice cream scoop onto the wafers (Oblaten) and smooth down the top until the very edge of the wafer with a wet knife. The dough should be thicker in the center and thinner on the edges. Set them on the lined sheet.
Bake for about 22 minutes, or until the Lebkuchen are set but still soft in the middle and have barely started to brown around the edges. Leave them on the tray to cool down completely.
Once the Lebkuchen are cooled, place a wire rack over a baking sheet (to catch the drippings). Dip the Lebkuchen in the chocolate glaze and let the excess drip back into the bowl. Then place the Lebkuchen on the wire rack. Let them dry completely and store them in an airtight container.
Recipe originally published December 2015. Updated with recipe video and more detailed instructions.