Preheat the oven to 180°C (350°F) and arrange sheets of Oblaten on a baking tray lined with parchment.
Finely chop the Candied Orange Peel and Candied Lemon Peel and set aside.
In a large bowl, beat the Eggs with the Brown Sugar, Vanilla Sugar and the grated Lemon Zest until the mixture is lighter and slightly frothy.
Stir in about 2 tablespoons of Neutral Oil, then add the Lebkuchengewürz, Ground Cinnamon and a pinch of Salt, mixing until evenly combined.
Fold in the Ground Almonds, Ground Hazelnuts and the chopped candied peels to form a thick, slightly sticky batter.
Using a spoon, drop a heaped teaspoon (or a piping bag) of batter onto the center of each Oblaten, leaving a little space for spreading; smooth the tops lightly with the back of the spoon.
Bake for 10–12 minutes, or until the edges are set and the tops spring back gently; remove from the oven and let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
To make a chocolate coating, gently melt the Dark Chocolate with a teaspoon of Neutral Oil in a heatproof bowl over simmering water (or short bursts in the microwave), stirring until smooth.
For a lemon glaze, whisk the Powdered Sugar with Lemon Juice a little at a time until you reach a thick but pourable consistency.
Dip the cooled Lebkuchen halfway into the melted Dark Chocolate or spoon the Powdered Sugar–Lemon Juice glaze over each cookie; return to the rack and let the coating set.
Allow the glazed cookies to rest until fully set—overnight is ideal to let flavors meld—then store in an airtight container. Enjoy within a week for best texture and aroma.
