German Lebkuchen Holiday Spice Cookies (Edit recipe)

The Cookies

1. Pre-heat the oven to 350 degrees and line two large cookie sheets with parchment paper.
2. Place paper disks onto parchment paper, at least 2 inches apart.
3. In a large mixing bowl, whisk together the eggs, yolks, olive oil, honey and dark rum (or orange juice).
4. Add the ginger cake mix and almond meal and stir to combine.
5. Using a 7PT or 1A round piping tip, pipe a small circle on each paper disk, leaving a bit of space around each mound.
6. Dip your finger into a bowl of water and gently press down on the top of the dough to achieve a smooth surface.
7. Bake for 10 to 12 minutes until the cookies are set, but still soft in the middle. Do not overbake.
8. Remove from the oven and allow to cool for 10 minutes. Transfer to a cooling rack. Repeat with the remaining cookie dough.
9. Transfer to a tray covered with parchment paper and press a whole almond in the middle of the chocolate coating or white sugar glaze.
10. Repeat with the remaining cookies.
11. When the glaze is set, the cookies should be stored in an airtight container in a cool dark place for up to two weeks.
12. Makes 30 cookies.

The Chocolate Glaze

1. Place chopped chocolate in a bowl set over a pot of hot water.
2. Stir until smooth.

The Sugar Glaze

1. Mix the powdered sugar with the brandy (or kirsch or lemon juice).