Preheat oven to 150 °C top/bottom heat.
Beat the eggs with the fine granulated sugar until thick and creamy, then add the other ingredients one by one.
Place the wafers on a baking tray. With moistened hands, form balls of the gingerbread mixture and place on the wafers, pressing down lightly. Decorate each ball with an almond seed.
Bake for 25 to 30 minutes.
When cool, store in an airtight container.
Preparation Tip:
With an electric chopper, chopping the candied orange and lemon peel is particularly quick and easy.
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