German Honey Bars (Lebkuchen) the Editors of Publications International, Ltd.
German Honey Bars (Lebkuchen)
Makes about 6 dozen bars
|2-3/4||cups all-purpose flour|
|2||teaspoons ground cinnamon|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cardamom|
|1/2||teaspoon ground ginger|
|1/2||cup dark molasses|
|3/4||cup packed brown sugar|
|3||tablespoons butter, melted|
|1/2||cup chopped toasted almonds (optional)|
- Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and ginger in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg.
- Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in almonds with spoon, if desired. (Dough will be slightly sticky.) Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.
- Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2X1-inch bars. Store tightly covered at room temperature or freeze up to 3 months.
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