Lebkuchen from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler

Ingredients

• 115 g/4 oz/1 cup blanched almonds, finely chopped
• 50 g/2 oz/⅓ cup candied orange peel, finely chopped
• 5 ml/1 tsp cinnamon
• 1.5 ml/¼ tsp nutmeg
• finely grated rind of ½ lemon
• 3 cardamom pods
• 115 g/4 oz/scant ¾ cup caster (superfine) sugar
• 150 g/5 oz/1¼ cups plain (all-purpose) flour
• 1.5 ml/¼ tsp ground cloves
• 2 eggs
• ½ egg white
• 75 g/3 oz/¾ cup icing (confectioners’) sugar, sifted
• 2.5 ml/½ tsp baking powder
• rice paper (optional)
• 5 ml/1 tsp white rum