Lebkuchen
My German inlaws used to send us tins of Nurnberger Lebkuchen every year about this time. These days we have to fend for ourselves. This recipe is from King Arthur Flour and it makes an excellent Lebkuchen. The beauty part is that you can do it all in the food processor. Start with the blanched almond ground pretty fine. I tripled the amount.
This dough has to age for at least 12 hours. I let mine sit in the fridge for 2 days. The recipe says to roll out and bake as a solid sheet, then cut into bar cookies, but it's a very sticky dough and messy to work with. I spooned it out onto a long sheet of plastic wrap and formed it into a log about 2 inches in diameter. To bake, I cut the log into rounds and put them on pachment paper. They flatten out as you slice them. Just reshape them as you lay them out. Leave space. They spread out. I got 24 cookies on 2 sheet pans, each about 3 inches in diameter. I made a glaze of powdered sugar and OJ.
These things keep a long time in a sealed container, and improve with age.
3/4 cup honey
1/2 cup light brown sugar, firmly packed
1 egg
2 teaspoons each lemon peel and orange peel, or 1/4 teaspoon each lemon oil and orange oil
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 rounded tablespoons diced crystallized ginger, finely ground*
http://www.kingarthurflour.com/recipes/lebkuchen-recipe
= new reply since forum marked as read
and bound with flour. Sort of a German rahat loukum. It's a piece of cake. 
