• Using a food processor or knife chop the orange and lemon peel very filny.
• Using wire whisk or food processor mix together eggs, sugar and honey until the mixture is smooth. That might take up to 3 minutes.
• In a bowl or food processor combine egg-mixture, cinnamon, gingerbread spice mix, salt, ground almonds and hazelnuts, candied orange and lemon peel and mix it well.
• Preheat the oven to 150 degrees C.
• Take each Oblate (Altar bread or edible paper disk) and spread with a knife 1 good tablespoon of mixture. Repeat until you have no mixture left. I made 37 gingerbread cookies.
• Bake them for 20 minutes and let them cool down completely before covering them with glaze.

Chocolate Glaze

• Melt chocolate in a double boiler and let it cool down a bit.
• Coat the rounds with the glaze by dipping their tops in the chocolate and let them dry completely. Depending how thick is your chocolate layer (mine was nice a thick) it might take up to 3 hours.
• Store in an airtight container up to a month.