Nuremberg nut gingerbread (Elisenlebkuchen)

1. Chop the candied orange and lemon peel very finely (or grind them in a food processor).

2. Whisk the eggs with the brown sugar for 8-10 minutes until thick and pale.

3. Gently fold in the ground almonds and hazelnuts, candied peel, lemon zest, spices and baking powder.

4. Spread the mixture about 1 cm thick and domed onto 7 cm wafer rounds (or baking paper) - easy with wet hands - and leave to dry uncovered for 1 hour.

5. Bake in an oven preheated to 160 °C for 18-20 minutes: firm outside, still soft and moist inside.

6. Melt the chocolate with the butter over simmering water, coat the cooled gingerbread and let it set.

Tip: Store in an airtight tin with a slice of apple - they'll stay soft for days.