Warm the honey, sugar, and butter in a saucepan over low heat until the butter melts and the sugar is mostly dissolved. Do not boil, then remove the pan from the heat and cool the mixture until lukewarm.

Beat the eggs into the lukewarm honey mixture. In a separate bowl, mix the flour, ground nuts, baking powder, salt, spices, candied orange peel, candied lemon peel, and optional lemon zest.

Stir the dry ingredients into the honey mixture until a thick, sticky dough forms. Cover and refrigerate the dough for at least 8 hours, preferably overnight.

Heat the oven to 350°F (175°C) and line baking sheets with parchment, or arrange the Oblaten on the sheets. Portion roughly 1 1/2 tablespoons of dough onto each wafer, or form rounded mounds directly on parchment.

Flatten and smooth each mound with damp fingers, leaving a small border around the edge of the wafer. Bake for 10–14 minutes, until the cookies are set and lightly browned around the edges while the centers remain soft.

Cool the Lebkuchen completely on a wire rack before glazing. Whisk the powdered sugar with lemon juice or water, then brush or dip the cookies in the glaze and let it set.