Combine hazelnuts, hazelnut powder, walnuts, candied orange peel, candied lemon peel, candied ginger, orange zest, lemon zest, lebkuchen spice mix, vanilla bean seeds, and flour in a bowl.

Grind the mixture in batches using a food processor into a rough meal.

Ensure the mixture retains some graininess for texture.

In a metal bowl, beat eggs and powdered sugar until the sugar dissolves.

Heat water in a frying pan or pot, place the egg mixture bowl in the hot water, and heat until it reaches 40-43°C to activate stickiness.

Transfer to a mixer and beat on low-medium speed until the mixture thickens and turns pale.

Reheat the eggs if necessary to achieve the desired consistency.

Incorporate the spice and nut mixture into the egg mixture gently.

Cover and let the mixture rest for one hour to thicken further.

Place an oblaten wafer on the bottom of an upside-down wine glass to use as a stand.

Scoop a generous amount of lebkuchen dough onto the oblaten wafer using a dough scraper card.

Gently spread the dough from the center to the edges, creating a pyramid shape with a thick center.

Place the prepared lebkuchen on a baking sheet.

Bake for 15 minutes at 200°C/400°F.

Remove from the oven.

For sugar coating, brush half of the cookies with thick sugar water/syrup immediately after baking.

Allow the syrup to dry completely for a white frosted look.

For chocolate-covered lebkuchen, wait until the cookies are completely cooled and dry.

Melt chocolate in a double boiler.

Brush the melted chocolate over the lebkuchen and decorate with almond slivers if desired.

Let the chocolate dry completely.

Serve and enjoy!