Lebkuchen

Notes

One 9” x 13” pan.

3/4 cup (255 g) honey
1/2 cup (106 g) light brown sugar, packed
1 large egg
2 teaspoons each finely grated lemon peel and orange peel; or 1/4 teaspoon each lemon oil and orange oil
2 1/4 cups (270 g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking soda
1/2 cup (57 g) finely chopped blanched almonds
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cloves
1/4 cup (39 g) mini diced ginger, finely ground

Bring the honey and brown sugar to a boil in a medium saucepan, stirring occasionally. Remove the mixture from the heat and cool until lukewarm.
In a large bowl, beat together the cooled honey mixture, the egg, and the lemon and orange peel or oil.
Add the flour, baking soda, almonds, spices, and ground mini diced ginger, and stir until well combined. The dough will be on the stiff side, but also very sticky.
Lightly grease and line a 9” x 13” pan with parchment. The parchment will ease removing the bars in one complete piece.
Transfer the dough mixture to the prepared pan, spreading to the edges and smoothing the surface. Cover the pan and refrigerate overnight.
Preheat the oven to 350°F. Bake the bars for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean.
While the bars are baking, prepare the glaze. Stir the brandy or apple juice into the confectioners’ sugar and mix until smooth. Transfer the baked bars to a cooling rack and immediately brush on the glaze with a pastry brush; let the glaze soak into the bars somewhat before applying another layer.
Let cool completely before cutting into 1” x 2” bars.
Store the bars in an airtight container with a slice of apple (for its softening powers). If you make the lebkuchen 2 to 3 days ahead of time, they’ll taste even better. They’ll last for several weeks.