Lebkuchen Bars

The Bars

• 2 cups All-purpose flour

• 1 tsp Baking powder

• 2 tsp Ground cinnamon

• 1 tsp Ground ginger

• 1/2 tsp Ground cloves

• 1/2 tsp Ground cardamom

• 1/4 tsp Nutmeg

• 1/2 tsp Salt

• 1/2 cup Unsalted butter, softened

• 3/4 cup Brown sugar, packed

• 1 Large egg

• 1/2 cup Molasses (or honey)

• 1/2 cup Candied orange or lemon peel, finely minced

• 1/2 cup Almonds, finely chopped

The Glaze

• 1 cup Powdered sugar

• 2 tbsp Water or lemon juice

• 1/2 tsp Vanilla extract

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Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13 inch baking pan or line with parchment paper.

2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg, and salt.

3. Cream Butter: In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until fully combined.

4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the candied peel and chopped almonds. The batter will be thick and sticky.

5. Spread: Spread the batter evenly into the prepared pan using a greased spatula.

6. Bake: Bake for 20–25 minutes. The center should be set but still soft to the touch; do not overbake, as Lebkuchen should remain chewy.

7. Glaze: While the bars are still hot, whisk the powdered sugar, water (or lemon juice), and vanilla until smooth. Brush the glaze evenly over the warm bars.

8. Cool and Cut: Allow to cool completely in the pan before cutting into rectangles or squares. These improve in flavor if stored in an airtight container for 24 hours before serving.