Yield Makes 36 (2 1/4 x 1 1/2-inch) bars Number Of Ingredients 27 Steps:
Honey bars: Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month. When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides. 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. Citrus glaze and decoration: In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top. Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry. 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.
Time 1h10m Yield 72 cookies Number Of Ingredients 18 Steps:
Mix honey and molasses and bring to a boil. Remove from heat and cool completely. Stir in brown sugar, egg, lemon juice and lemon rind. Sift together flour, baking soda and spices, then stir into the honey-molasses mix. Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight. Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter. Place on a GREASED baking sheet about 1" apart. Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly. While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread. Remove from heat and stir in confectioners sugar. Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).
Time 8h20m Yield 36 Number Of Ingredients 16 Steps:
In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze. To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners’ sugar until smooth. Brush over cookies.
Time 1h10m Yield 32 pieces, 32 serving(s) Number Of Ingredients 14 Steps:
•Preheat oven to 350°F. •Grease a 15 X 10 X 1-inch baking sheet. •In large mixer bowl, beat egg and oil. Add brown sugar and beat well. •Add honey and molasses. Mix well. •Mix together flour, pumpkin pie spice, and baking soda. Add to egg mixture and beat till well mixed. •Stir in almonds and candied fruit and peel. Dough will be very thick. •Spread in baking pan. Use back of spoon to spread, dipping spoon in water so that dough doesn’t stick to spoon. •Bake for 15 - 23 minutes or until done. •with a sharp knife, score into bars immediately upon removing from oven by just cutting through the top crust. •With mixer, in small bowl, beat egg white, powdered sugar and lemon juice until smooth. •Spread icing over warm bars. Decorate with candied fruit. Cool completely. •Cut through completely at the score marks to cut into individual bars.
