Lebkuchen is German for “Love cake” and there is a whole lotta love in each of these little cakey bars. These improve with time. No need to freeze. Keep in an air tight container, and enjoy with a freshly brewed coffee.
Course
Bar
Cuisine
Canadian German
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings80
AuthorValerie Lugonja
Ingredients
Ingredients for the bar:
1cuphoney
1cupfirmly packed light brown sugar
2/3cupwhite sugar
6tablespoonsbutter, cut into 6 pieces
3cupsflour, sifted
1½teaspoonsoda
3teaspoonscinnamon
2teaspoonscardamom
1teaspooncloves
1teaspoonnutmeg
1teaspoonginger
1cupsliced unbleached almonds
150gMarzipan, chopped into small cubes
225g(small container) candied orange peel, minced
2large eggs, lightly beaten
4tablespoonsfreshly squeezed OJ
2teaspoonsfinely grated orange zest
2teaspoonsvanilla
½teaspoonalmond extract
Ingredients for the Glaze:
2cupsicing sugar
4tablespoonsfreshly squeezed OJ or enough to make the glaze runny
½teaspoonfinely grated ginger(I use more)
½teaspoonvanilla
Instructions
Instructions Day One:
In large, non-reactive saucepan, combine honey, both sugars and butter; cook over medium high heat, stirring occasionally until sugars are dissolved, butter is melted, and the mixture “just” begins to boil
Remove from heat; cool 15 minutes
Sift flour, soda, and spices together; set aside
Stir the remaining ingredients into the cooled honey mixture, then add the dry ingredients, and stir until blended
Poor onto a ½ sheet cookie sheet with sides, and spread as evenly as possible
Cover completely with a plastic wrap, and leave on the counter overnight, or a minimum of 8 hours
Instructions Day Two:
Bake at 350°F for 30 minutes, or until toothpick comes out clean (be very careful not to over bake, or bars will be dry)
Spread glaze over lebkuchen with offset spatula, while warm, immediately out of the oven
Cool completely, then cut into diamonds; garnish with candied orange peel and a tiny slice of candied cherry or fresh orange and ginger zest just prior to serving
Recipe Notes
Note: The diamond is the traditional shape, and pretty, but there is a lot of waste as you must cut off the sides (they grow higher) and then there will be more triangle bits for the cook, too. I do not complain. I have the little "family" container, and then the "company" container. They both taste delicious!