LEBKUCHEN BARS

Instructions

1. Prepare the Pan & Preheat:

· Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Wet Mixture:

· In a medium saucepan over low heat, gently melt the honey, brown sugar, and butter together, stirring until smooth. Do not boil. Remove from heat and let cool for 10-15 minutes until lukewarm.
· Whisk in the eggs, one at a time, then whisk in the vanilla and almond extracts.

3. Combine Dry Ingredients:

· In a large bowl, whisk together the flour, Lebkuchengewürz, baking powder, baking soda, and salt.
· Stir in the ground nuts.

4. Make the Dough:

· Pour the lukewarm wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be thick and sticky.
· Fold in the candied peel and chopped nuts.

5. Bake:

· Spread the dough evenly into the prepared pan. It will be sticky; lightly wet your fingers or a spatula to press it down smoothly.
· Bake for 20-25 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake.
· Let the bars cool completely in the pan on a wire rack.

6. Glaze:

· Chocolate: Melt chocolate and butter/oil together in a double boiler or microwave (in 20-sec bursts), stirring until smooth. Spread thinly over the cooled bars.
· Sugar Glaze: Whisk powdered sugar and lemon juice/milk until smooth. Drizzle or spread over bars.
· Allow the glaze to set at room temperature before cutting.

7. Cut & Store:

· Using the parchment paper overhang, lift the entire slab out of the pan. Cut into squares or rectangles.
· Store in an airtight container at room temperature. For best flavor and texture, let them rest for 1-2 days. They keep well for up to 2 weeks and freeze beautifully.

Key Flavor Notes & Tips

1. The Spice is Key (Lebkuchengewürz): This is a blend typically containing cinnamon, cloves, allspice, coriander, cardamom, ginger, mace, and nutmeg. You can find it online or make a simple version: Mix 1 tsp cinnamon, ½ tsp each of cloves & allspice, ¼ tsp each of cardamom & ginger, and a pinch of nutmeg for this recipe.
2. The Honey: Use a mild honey like clover or wildflower. A very strong honey (like buckwheat) will overpower the other spices.
3. Candied Citrus Peel: This is a signature Lebkuchen ingredient. Don’t skip it! Find it in the baking aisle or online. Chopping it finely ensures it distributes well.
4. Resting is Crucial: Like all gingerbreads, the flavors in Lebkuchen bars mature and meld after a day or two wrapped tightly. The texture also becomes perfectly moist and chewy. Plan ahead!
5. Texture: For an authentic touch, you can brush the un-glazed bars with a thin layer of apricot jam before applying the chocolate glaze. This is a traditional step for German Lebkuchen.

Enjoy your baking! These bars are a delightful taste of a German Christmas.