Glazed Lebkuchen

Prepare this holiday favorite to share.

Glazed Lebkuchen

Honey and spices give great flavor to these cake-like bars topped with a thin sugar glaze.

[quicklook-recipe prep_time=”10 min” cook_time=”” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3/4 cup honey
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons ground cinnamon

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 3/4 cup chopped slivered almonds
  • 1/2 cup finely chopped citron
  • 1/2 cup finely chopped candied lemon peel

[/ingredients-right]
[/ingredients-list]
[ingredients-list title=”Frosting” serving_size=””]
[ingredients-left]

  • 1 cup confectioners’ sugar
  • 3 tablespoons hot milk or water

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon vanilla extract
  • Candied cherries and additional citron

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a saucepan, bring honey to a boil. Remove from the heat; cool to room temperature. In a mixing bowl, combine honey and sugars; mix well. Add eggs, one at a time, beating well after each addition.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the flour, cinnamon, baking soda, cloves and allspice; gradually add to honey mixture. Stir in nuts, citron and lemon peel (mixture will be thick).[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Press into a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350°F for 20-28 minutes or until top springs back with lightly touched. Meanwhile, combine the confectioners’ sugar, milk and vanilla; mix well.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Spread over bars while warm. Immediately cut into bars. Decorate with cherries and citron. Cool in pan on a wire rack.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest

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