Preheat oven to 150C (or 300F).

In a mixing bowl, combine powdered sugar and egg whites.

Beat on high speed with a whisk attachment until stiff peaks form (up to 8 minutes).

In a separate bowl, combine lemon zest, candied lemon peel, and ground almonds.

Gently fold the nut mixture into the egg white mixture, being careful not to overmix.

Line a baking sheet with parchment paper and place oblaten wafers on it.

Place a rounded tablespoon of cookie dough onto each oblaten in a mound.

Bake for about 20 minutes until light brown, in the center of the oven.

If the tops start to brown too quickly, place a second empty baking sheet directly above the cookies in the oven.

Remove from oven and let cool on wire racks.

Melt chocolate in a double boiler or microwave until smooth, stirring occasionally.

Drizzle the melted chocolate over the tops of each cookie.

Alternatively, dip the cookies halfway into the melted chocolate.

Let dipped cookies dry on a cooling rack.

Pack into airtight containers for storage.