Lebkuchen (Elisenlebkuchen) with Rye

Mix nuts, citrus peel, ginger, zest, vanilla, lebkuchen spice and rye flour in a bowl.

Put the mixture into a food processor and grind until sandy. You want to keep some graininess for a good texture.

In a metal bowl. whisk eggs and powdered sugar until all sugar is dissolved.

Heat a saucepan full of water on the stove.

Place bowl with eggs in the water and heat until about40-43°C. It needs to be this temperature to create the correct consistency.

When eggs are heated, mix with a mixer or whisk until a thick texture and slightly lighter color.

Pile the mixture onto oblaten or a substitute for oblaten*. The lebkuchen should be rounded in the middle and the dough extended to the edges. [*I use almost flavorless crackers. Thin, lightly flavored cookies may work as well. I heard some people have used foil, but you need to remove after baking.]

Arrange on a baking sheet and bake at 200°C/400°F for about 15 minutes.

Let cool completely and brush with melted chocolate. Decorate with almonds or sprinkles and let chocolate dry before eating.