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German   -   Lebkuchen (Spice Bars)   adapted from unknown

  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Allspice -- Ground
  • 1/4 Teaspoon Cloves -- Ground
  • 1/2 Teaspoon Salt
  • 2 1/4 Cups Flour; Unbleached -- Unsifted
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Almonds -- Ground
  • 1 Teaspoon 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 Teaspoon Almond Extract
  • 1 Teaspoon Rum
  • 1 Tablespoon -- 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.
Serves 12
Time to Make 0:00

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