Preheat the oven to 300°F (150°C) and line 2 baking sheets with parchment paper. Set aside.

In the bowl of a food processor, pulse the almond flour, hazelnut flour, candied peel, cinnamon, salt, baking powder, cloves, ginger, anise, allspice, coriander, cardamom, and nutmeg until the peel is finely minced.

In a small bowl, whisk together the brown sugar, eggs, honey, and vanilla extract. Add this to the nut mixture and pulse until combined. Transfer to a medium bowl and stir a few times to ensure everything is evenly combined.

Lay 12 Back Oblaten wafers on each baking sheet.

Roll about 1½ tablespoons of the nut mixture into a ball, then flatten slightly and place on top of a wafer. Repeat with the remaining nut mixture.

Bake for 25-30 minutes, until the cookies are slightly puffed and baked through. Let cool completely on a wire rack before glazing.

Combine the chocolate and oil in a double boiler over simmering water and melt, stirring frequently. You can also microwave the chocolate for 20 seconds at a time, stirring in between.

In a small bowl, stir the powdered sugar and milk together until smooth.

Dip half the cookies in each glaze, then decorate with a few slivered almonds. Let set completely before storing in an airtight container for up to 3 days.