Lebkuchen, a Christmas biscuit, is a window on German history

The doors of the Düll bakery in Nuremberg open at 6am, but at this time of year, employees work more or less around the clock. Every day a team of 15 make 6,000 Lebkuchen, a traditional German Christmas biscuit. The bakers mix eggs, ground hazelnuts, honey, lemon peel and spices according to a jealously guarded recipe that has been in the family since the 19th century. The sticky brown dough resembles gingerbread and has a similar flavour, but it produces a biscuit that is softer and cakier in texture.