Lebkuchen (spice Bars) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cinnamon,
1 tsp: Allspice, Ground
1/4 tsp: Cloves, Ground
1/2 tsp: Salt,
2 1/4 cup: Flour, Unbleached, Unsifted
1/2 tsp: Baking Powder,
1/2 cup: Almonds, Ground
1 tsp: Lemon Rind, Grated
2 each: Eggs, Large
3/4 cup: Sugar,
3/4 cup: Honey,
1/2 cup: Milk,
ALMOND GLAZE
1 cup: Confectioners Sugar,
1/2 tsp: Almond Extract,
1 tsp: Rum,
1 tbsp: , Water
Directions:
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 2 1/2-inch bars while
still warm. Spice bars keep 6 to 8 weeks in a sealed container if not
glazed. Makes 4 dozen bars.
Source from luhu.jp
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 2 1/2-inch bars while
still warm. Spice bars keep 6 to 8 weeks in a sealed container if not
glazed. Makes 4 dozen bars.
Source from luhu.jp