Title: Lebkuchen (Spice Bars)
Categories: Dessert Cookie
Yield: 4 Dozen
| 1 | ts | Cinnamon |
| 1 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| 1/2 | ts | Salt |
| 2 1/4 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/2 | c | Ground almonds |
| 1 | ts | Grated lemon rind |
| 2 | lg | Eggs |
| 3/4 | c | Sugar |
| 3/4 | c | Honey |
| 1/2 | c | Milk |
| ALMOND GLAZE |
| 1 | c | Confectioners' sugar |
| 1/2 | ts | Almond extract |
| 1 | ts | Rum |
| 1 | tb | Water |
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"x17" jelly roll pan that is well greased and floured. Bake at
400øF 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
"1x2 1/2" bars while still warm. Spice bars keep 6 to 8 weeks in a sealed
container if not glazed.