After folding in the nuts and candied lemon peel, the batter looks rough. Place about three tablespoons of batter on each 70 or 90 mm wafer (3 to 4 inch "Oblate") or draw 3 inch circles on parchment paper (you can use a biscuit cutter or water glass as a template) and drop the dough into the middle of the circles.
Once the tray is full, use the back of the spoon to fill out circle, slightly mounding the dough towards the center.
If you are using "Oblaten" drop the dough onto the wafer and smooth to the edges, mounding slightly in the middle.
