Lebkuchen (spice bars)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Allspice; Ground |
| ¼ | teaspoon | Cloves; Ground |
| ½ | teaspoon | Salt |
| 2¼ | cup | Flour; Unbleached, Unsifted |
| ½ | teaspoon | Baking Powder |
| 1 | cup | Confectioners' Sugar |
| ½ | teaspoon | Almond Extract |
| ½ | cup | Almonds, Ground |
| 1 | teaspoon | Lemon Rind; Grated |
| 2 | eaches | Eggs; Large |
| ¾ | cup | Sugar |
| ¾ | cup | Honey |
| ½ | cup | Milk |
| 1 | teaspoon | Rum |
| 1 | tablespoon | ;Water |
Directions
ALMOND GLAZE
Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2½-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.