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Nürnberger Lebkuchen (Nuremberg Gingerbread)

750 g flour,
500 g honey (molasses can also be used),
250g sugar,
200g hazelnut (chopped),
170 g sliced almonds,
tablespoon of ground cinnamon,
1 g ginger,
teaspoon each of ground cloves, cardamom, mace (or nutmeg);
grated orange peel,
grated lemon peel,
50 g candied orange peel,
50 g candied lemon peel,
20 g pottasium carbonate (or baking soda; use carbonate of ammonia for crisper bars),
wafers.

Mix the honey with the sugar while heating; remove from heat to cool. Meanwhile sift the flour and put it into a bowl. Season with a teaspoon each of ground cloves, mace, cardamom, and a teaspoon of cinnamon, a dash of ginger, grated orange and lemon peels, the chopped hazelnuts, and 50 g each of candied lemon and orange peel. Dissolve the potassium carbonate (or baking soda/carbonate of ammonia) in a small amount of water. First pour the honey mixture and then the potassium carbonate solution into the bowl with the flour, while stirring. Knead the dough until cool. Roll out the dough onto a floured board to a thickness of about 5 cm. From the dough cut out cigarette carton-sized sections, place them on the wafers, decorate each with an almond, and place on a baking tin. Let stand for 24 hours in a warm kitchen. The next day, bake at moderate heat (about 180° C) for 15 to 20 minutes, and glaze while still warm.

Nuremberg Ginger Bread

From "Germany - a culinary tour"

2 eggs
1 cup sugar
1 cup flour
1/2 cup chopped almonds
3/4 cup grated almonds
2 tbsp candied lemon peel, chopped
gated peel of 1 lemon
2 pinches cinnamon
1 pinch ground cloves
1 pinch cardamon
16-20 thin wafers (oblaten)
chocolate or sugar frosting

Beat the eggs and sugar until foamy. Add flour, almonds, candied peel,
lemon peel and spices, mix thoroughly. Spread dough less than 1/4"
(1/2cm) onto thin wafers. Bake in a pre-heated 345F / 175C oven for
about 20 mins. Cool and add either chocolate or sugar frosting. Note:
gingerbread is rather hard at first, put in a tin for a few weeks (as
if I would wait that long!).

Oblaten

These wafers tend to bought commercially rather than made, but a possible recipe from http://www.historicfood.com/Wafer.htm is:

"Take Rose-water or other water, the whites of two eggs and beat them and your water, then put in flower, and make them thick as you would do butter for fritters, then season them with salt, and put in so much sugar as will make them sweet, and so cast them upon your irons being hot, and roule them up upon a little pin of wood; if they cleave to your irons, put in more sugar to your butter, for that will make them turn."

Alternatively, from http://www.ehow.com/how_5143323_make-oblaten.html:

Oblaten is a wafer type of cookie that is used in many Norwegian and German recipes and desserts. This is a thin cookie that normally measures about 5 inches across, making this a large wafer. Oblaten can be made using specific machines in warehouses for businesses claiming "old recipe," but the old recipe is only used by families in Germany and has not been released to the general public for mass production, as the recipe has not been used for many years.

1/2 cup softened butter
1/2 cup shortening
2/3 cup of sugar
2 tsp. vanilla
2 eggs
2 1/2 cups sifted flour (all purpose)
1/2 tsp. salt
Wafer or pizzelle iron, greased Bowl Fork or whisk Cookie sheet Glass

Cream butter and shortening together in a bowl. Add in sugar until the entire mixture is fluffy. To cream, scrape the floor of the bowl and gently bring the contents to the top of the mixture. Repeat this while turning the bowl to make sure all the contents are distributed well.

Add vanilla and salt to the creamed butter mixture and cream again.

Crack and add one egg and beat the entire mixture well before adding the next egg. Continue to beat until mixture is creamy.

Stir in the flour a few tablespoons at a time with the fork. Mix this until there are no longer lumps in the mixture. Scrape the bottom of the bowl well to ensure no clumps of flour stick.

Grease a flat cookie sheet, and drop the mixture by a tablespoon onto the sheet. Bake in the oven for a total of 8 minutes, or 10 at high altitudes at 375 degrees F. If this is not enough time in your oven, only bake until the cookies are lightly brown around the edges and remove immediately to cool.

If no oven is available, this can be done by preheating the pizzelle or wafer iron and dropping by the tablespoon into the iron. Allow this to cook for a total of 6 minutes and check edges for golden color. Remove immediately to cool once color is achieved.