Lebkuchen Cookies

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1. Candied Citrus Peels: In the small saucepan, add the orange and lemon peels, cover with 4 cups of water. Bring to a boil and cook for 15 minutes. Strain the peels and rinse thoroughly with cold water.
2. In the small saucepan, combine the 1 cup of water and the 2 cups sugar. Bring to a simmer and add the rinsed citrus peels. On low heat, simmer the peels for 45-60 minutes, until the peels start to look transparent and the sugar mixture should become thick. 
3. In a medium bowl, add the 1/2 cup of sugar. Using the slotted spoon, scoop the peels out of the hot syrup mixture and let excess drain into the pot. Put the peels into the bowl of sugar and toss using a spoon. Let cool for 5 minutes.
4.  Once the peels have cooled, separate them onto the baking sheet and let them dry at room temperature for 1-2 days. 
5. Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, coriander, cardamom, ginger, star anise, nutmeg, candied citrus and ground almonds. Set aside.
6. In a large heat-safe bowl, mix the honey and brown sugar. Heat in the microwave for 30 seconds, then stir together until sugar dissolves. Heat another 15-30 seconds if needed.
7. Immediately add the butter and stir until butter melts. 
8. Stir in the beaten egg until combined.
9. Using a wooden spoon, add in the dry ingredients and the lemon juice. Mix until combined into a stiff dough.
10. Cover the mixing bowl with a clean towel and leave to rest at room temperature for an hour.
11. Preheat the oven to 350F°.
12. Line a baking sheet with parchment paper and place the edible paper rounds ("Back Oblaten") on the sheet about half an inch apart. Scoop 2 tablespoons of dough on each round.
13. Keep your hands wet to prevent the dough sticking and flatten the dough with the palm of your hands. the dough should be 1/4-inch from the edge of the paper round.
14. On half of the cookies, place 3 blanched almonds on the top for decoration.
15. Bake the cookies for 12 minutes (they should puff up and spread, but not change color). Let cool 15 minutes.
16. Glaze: Mix together all the glaze ingredients in a small bowl until you have a thin glaze. 
17. Using a pastry brush, brush the glaze over the cookies with blanched almonds on top.
18. Chocolate Glaze: In a small bowl, melt the chocolate chips and coconut oil. Dip the unglazed half of the cookies by just dipping the top, shaking off the excess and placing on a baking sheet. Let set at room temperature.