Lebkuchen (German Honey Bars)
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
Thirty-six 2 ¼ × 1 ½-inch bars Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze. This recipe is based on one given to us by the president and CEO of our publishing house, Carolyn Reidy, whose mother, Mildred Kroll, was a prolific cookie baker. We like to age the dough for up to two months before baking to allow the flavors to develop (the sugar and honey keep the egg from spoiling). After baking, these resilient cookies can be stored in an airtight container for at least a month more.
Ingredients
- 1 cup (320g) honey
- 2 tablespoons (30g) water
- 6 tablespoons (¾ stick or 85g) unsalted butter, cut into cubes
- ¾ cup packed (175g) brown sugar
- 2 large eggs, lightly beaten
- Finely grated zest of 1 lemon
- 1 tablespoon (15g) lemon juice
- 2 ½ cups sifted (300g) all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground anise
- ½ teaspoon salt
- ⅓ cup chopped blanched almonds
- ⅓ cup chopped citron
- ⅓ cup chopped candied orange peel
- Citrus Glaze made with lemon juice
- (1 candied cherry)
- (4 whole blanched almonds)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup (320g) honey
- 2 tablespoons (30g) water
- 6 tablespoons (¾ stick or 85g) unsalted butter, cut into cubes
- ¾ cup packed (175g) brown sugar
- 2 large eggs, lightly beaten
- Finely grated zest of 1 lemon
- 1 tablespoon (15g) lemon juice
- 2 ½ cups sifted (300g) all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground anise
- ½ teaspoon salt
- ⅓ cup chopped blanched almonds
- ⅓ cup chopped citron
- ⅓ cup chopped candied orange peel
- Citrus Glaze made with lemon juice
- (1 candied cherry)
- (4 whole blanched almonds)
Let's Cook
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Step 1.
Heat in a large heavy saucepan until runny: 1 cup (320g) honey; 2 tablespoons (30g) water
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Step 2.
Remove from the heat and stir in until melted: 6 tablespoons (¾ stick or 85g) unsalted butter, cut into cubes
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Step 3.
Transfer to a large bowl and stir in: ¾ cup packed (175g) brown sugar; 2 large eggs, lightly beaten; Finely grated zest of 1 lemon; 1 tablespoon (15g) lemon juice
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Step 4.
Whisk together in a medium bowl: 2 ½ cups sifted (300g) all-purpose flour; ½ teaspoon baking soda; 1 tablespoon ground cinnamon; 1 teaspoon ground cloves; ½ teaspoon grated or ground nutmeg; ¼ teaspoon ground cardamom; ¼ teaspoon ground anise; ½ teaspoon salt
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Step 5.
Add the flour mixture to the honey mixture and stir just until combined. Add: ⅓ cup chopped blanched almonds; ⅓ cup chopped citron; ⅓ cup chopped candied orange peel
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Step 6.
Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
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Step 7.
When ready to bake, preheat the oven to 375°F. Grease a 13 × 9 × 2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
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Step 8.
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. While the lebkuchen is still warm, spread evenly over the top: Citrus Glaze made with lemon juice
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Step 9.
Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing in the center of each bar: (1 candied cherry)
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Step 10.
And arrange around each cherry: (4 whole blanched almonds)
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Step 11.
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.