German Spiced Honey Bars (Lebkuchen)

My mother is from Germany, and it was her tradition to make Lebkuchen every year for Christmas. When I was a child, these were not my favorite cookies, but now as an adult, these are now my favorite holiday cookies. My friends and family request them every year. The flavor is sophisticated. The spices, nuts, and candied citrus combine to a rich melody of tastes. The slightly alcoholic glaze (which can be switched for Vanilla if desired) adds to the punch of flavor.

This is a lovely recipe adapted from Serious Eats. These cookies last very long due to the honey and age well. Although the ingredient list is long, they are simple to make. Bar cookies save a lot of time as it is much faster to slice into bars rather than dropping individual cookies onto the pan before baking.

One important suggestion is to use the best candied orange and lemon peel one can find. I often make my own, but if I do not have time, I order them online.

Equipment needed: Food processor, mixer, half sheet pan or cookie pan.

Ingredients:

FOR THE DOUGH

• 1/2 cup of hazelnuts
• 1/2 cup almond meal
• 2 3/4 cups sifted all purpose flour
• 2 Tablespoons unsweetened cocoa
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon powdered ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon Kosher salt
• 4 oz (1/2 cup tightly packed) chopped candied orange rind
• 4 oz (1/2 cup tightly packed) chopped lemon rind
• 2 Tablespoons chopped candied ginger
• 4 Tablespoons ( 1/2 stick) unsalted butter
• 3/4 cup dark brown sugar
• 1 cup Big Island Bees organic Wilelaiki blossom honey
• 2 large eggs
• 1 tablespoon pure vanilla extract
• Cooking spray for oiling pan

FOR THE GLAZE

• 3 cups confectioners sugar
• 1 tablespoon kirsch, rum or vanilla extract
• 4 Tablespoons warm water

Directions:

1. Toast the hazelnuts in a 350 F oven for about 10 minutes. Remove the nuts from the oven and keep the oven at 350. After they have cooled , put the nuts into a clean dishtowel and rub the skins off of the hazelnuts. Place the nuts into a food processor and pulse until finely ground. Transfer the ground nuts into a bowl with the almond meal, flour, cocoa, baking powder, baking soda, cocoa, cinnamon, ginger, cloves, allspice , cardamom and salt. Stir well.
2. Put the candied orange peel, candied lemon peel and candied ginger into the food processor along with 1 cup of the flour spice mixture. Pulse until the rinds are finely chopped. add the remaining dry ingredients and pulse to combine.
3. In the mixing bowl or the bowl of a standing mixer, beat the butter with the brown sugar until smooth. Add the honey and beat until smooth. Add the eggs and the vanilla and mix well. At low speed, add the dry ingredients a little at a time, mixing to combine. Scrape the sides and bottom or bowl and beat again until well mixed.
4. Line a half sheet pan ( 13 “ by 18” ) with parchment paper making sure that the ends hang over the sides of the pan by an inch. Lightly spray any unlined parts of the pan with a non stick cooking spray. Spread the dough in the pan to a thin, even layer all the way to the edges. Bake in the preheated oven until a toothpick inserted into the middle comes out clean.
5. For the glaze: Whisk the confectioners sugar with the kirsch (or rum) in a bowl. Add enough water to make an easily spreadable glaze. Spread this glaze onto the warm cake and let it cool completely. Slide the cake from the pan onto the cutting board. Remove the parchment paper. Cut into small bars.
6. Store the Lebkuchen in an air tight container for up to 2 weeks . It improves with age!