German Lebkuchen Bars
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.
Servings: 80
Ingredients
Ingredients for the bar:
- 1 cup honey
- 1 cup firmly packed light brown sugar
- 2/3 cup white sugar
- 6 tablespoons butter , cut into 6 pieces
- 3 cups flour , sifted
- 1½ teaspoon soda
- 3 teaspoons cinnamon
- 2 teaspoons cardamom
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 cup sliced unbleached almonds
- 150 g Marzipan , chopped into small cubes
- 225 g (small container) candied orange peel, minced
- 2 large eggs , lightly beaten
- 4 tablespoons freshly squeezed OJ
- 2 teaspoons finely grated orange zest
- 2 teaspoons vanilla
- ½ teaspoon almond extract
Ingredients for the Glaze:
- 2 cups icing sugar
- 4 tablespoons freshly squeezed OJ or enough to make the glaze runny
- ½ teaspoon finely grated ginger (I use more)
- ½ teaspoon vanilla
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
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!