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Title: Lebkuchen (Spice Bars)
Categories: Dessert Cookie
Yield: 4 Dozen

1tsCinnamon
1tsGround allspice
1/4tsGround cloves
1/2tsSalt
2 1/4cFlour
1/2tsBaking powder
1/2cGround almonds
1tsGrated lemon rind
2lgEggs
3/4cSugar
3/4cHoney
1/2cMilk
ALMOND GLAZE
1cConfectioners' sugar
1/2tsAlmond extract
1tsRum
1tbWater

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 400F 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.

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