Lebkuchen German Honey Bars Recipes

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

LEBKUCHEN (GERMAN HONEY BARS)

Steps:

• Honey bars:
• Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
• In a medium bowl, whisk together flour, baking soda, spices, and salt.
• Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
• When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
• Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
• Citrus glaze and decoration:
• In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
• Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
• Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

GERMAN HONEY BARS

Steps:

• 1. Preheat oven to 350 degrees F. *Grease 15X10X1 inch jelly-roll pan. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and ginger in medium sized bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat. Add butter; stir until melted. Cool 10 minutes. Stir in brown sugar and egg. *See note below.
• 2. Place brown sugar mixture in large bowl. Gradually add flour mixture., beating with electric mixer at low speed until dough forms. Stir in almonds if using. (*Dough will be slightly sticky) Spread dough evenly in prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack
• 3. Prepare Lemon Glaze. Spread over cooled bars. Let stand until set, about 30 minutes. Cut into 2X1 inch bars.
• 4. Lemon Glaze: 1 1/4 c. powdered sugar, 1 tsp. freshly grated lemon peel and 3 Tbsp. lemon juice in medium bowl until well blended.
• 5. *Notes: After 10 minutes the honey molasses mixture was still very warm and I didn't want to add the egg and have it turn out scrambled, so I set the bowl on a few ice cubes wrapped in a paper towel for a couple of minutes. The dough being slightly sticky is an understatement. It is very sticky and I had a hard time rolling it out. Finally placed a piece of waxed paper over the dough and rolled with rolling pin. It was a little better but dough still stuck to the waxed paper. I also lined my pan with parchment paper, rather than greasing the pan. I did not add the almonds, because the honey bars we get at the bakery do not have almonds in them. These honey bars are bolder in taste with the spices and much darker in color than the ones we get at the bakery. I think with a little tweaking with spices and playing with a different kind of molasses I can get a little closer to the bakery version.

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)

Steps:

• Preheat the oven to 300 degrees F.
• Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
• In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
• Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
• Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.
• Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.
• Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
• Keep stored in an airtight container. Will keep for several weeks and the flavor improves with time.
• Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.

LEBKUCHEN (SPICE BARS)

Steps:

• 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.

EASY GERMAN LEBKUCHEN RECIPE

Steps:

• Combine the ground spices in a small bowl or jar.
• Cover and set aside.
• This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
• Wash oranges and lemons.
• Zest the citrus using a microplane.
• Heat water and sugar in a small saucepan over medium high heat.
• Add zest and stir.
• Bring to a low boil and simmer for 10 minutes.
• Strain out the liquid and let the candied zest cool in a small bowl.
• Cover with plastic wrap and store in the fridge until you're ready to use it.
• This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
• Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
• Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
• Add the candied zest and mix again.
• Add the nuts and mix.
• Add the spice mix and stir.
• And then add the honey and mix again.
• Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
• The dough should be pretty thick at this point.
• At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
• When you're ready to bake your cookies, pre-head your oven to 325F/160C.
• Place the Oblaten wafers on a lined baking tray (if using).
• If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
• Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
• For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
• Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
• Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
• Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
• Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
• Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
• Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.