Nürnberger Lebkuchen

• 3 cups honey
• 2 1/4 cups firmly packed brown sugar
• 3 eggs, beaten
• 1 tablespoon grated lemon rind
• 3 tablespoons lemon juice
• 8 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 cup diced candied citron
• 1 cup chopped pecans
• Sliced almonds

1. Bring honey to a boil in a large Dutch oven; remove from heat, and cool slightly. Stir in sugar, beaten eggs, lemon rind, and juice. Combine dry ingredients; gradually add to honey mixture, stirring well. Stir in citron and pecans. Cover mixture and chill overnight.
2. Shape into 1-inch balls; place 2 inches apart on greased cookie sheets. Dip bottom of a glass in cool water, and gently press balls to 1/4-inch thickness. Press an almond slice in center of each cookie. Bake at 400u0b0 for 10 minutes. Remove cookie sheets from oven. Brush glaze on cookies, and cool completely on wire racks. Store cookies in airtight containers.

honey, brown sugar, eggs, lemon rind, lemon juice, flour, baking soda, ground cinnamon, ground allspice, ground nutmeg, ground cloves, candied citron, pecans, almonds

Taken from www.myrecipes.com/recipe/nrnberger-lebkuchen (may not work)