Small Lebkuchen

Preheat the oven to 175°C fan (200°C conventional) and line a baking sheet with parchment paper.

Coarsely to finely chop the walnuts and 125 g of almonds.

Warm the honey and butter over medium heat, stirring, until everything is melted and combined.

Let the honey-butter mixture cool for about 10 minutes.

Mix flour, baking powder, chopped almonds and nuts, candied orange peel (orangeat), candied lemon peel (zitronat) and gingerbread spice well in a bowl.

Add the honey mixture to the dry ingredients and knead into a smooth dough.

Lightly flour the work surface and roll the dough out to about 8 mm thickness.

Cut out circles about 4 cm in diameter and place them on the sheet with some space between them.

Bake the lebkuchen for about 10 minutes and then let them cool completely on a wire rack.

Roughly chop the white and milk chocolate couverture and melt them separately in a hot water bath.

Dip half of the lebkuchen into the white chocolate and sprinkle with chopped pistachios.

Dip the remaining lebkuchen into milk chocolate and decorate with the remaining almonds.

Let all lebkuchen dry on parchment paper or a rack until the chocolate is set.