In a large mixing bowl beat the sugar, eggs and lemon zest until smooth and double in size. Gradually add the almonds, candied lemon and orange, marzipan and spices. Continue beating until well mixed into a thick sticky batter, about 5 minutes. Cover with plastic wrap and chill over night.

Line 3 baking sheets with parchment paper. Spread each wafer with 1 teaspoonful of batter (you will need to even the surface with your wet fingers), and place on the prepared sheet. You need to wash your hands every now and then, as they will get sticky.

Preheat oven (150°C/300°F). Bake for about 30 minutes, or until the top and edges are slightly golden brown. Check if done by slightly pressing on the surface, it shouldn’t get hard!

Let cool on the sheet and glaze with melted semi-bitter or milk chocolate. Let dry and transfer to an airtight container.