Classic Lebkuchen
Classic Lebkuchen recipe
Yield
86 servingsPrep
25 minCook
15 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bars | |||
| 1 | pound |
honey
|
|
| ½ | cup |
butter
(1 stick) |
|
| 2 | large |
eggs
beaten well |
|
| 1 |
lemon
zest grated, and juice squeezed |
*
|
|
| 1 |
lemon juice
|
*
|
|
| 8 | ounces |
almonds
chopped, unblanched |
|
| 4 | ounces |
mixed citrus peel
chopped |
* |
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 4 ½ | cups |
all-purpose flour
|
|
| For icing | |||
| 3 | cups |
powdered sugar
|
|
|
lemon juice
|
*
|
||
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
honey
|
|
| 3 | tablespoons |
water
|
|
| For decorating | |||
|
almonds
|
*
|
||
|
maraschino cherries
|
*
|
||
|
candied fruit
green |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bars | |||
| 453.6 | g |
honey
|
|
| 118 | ml |
butter
(1 stick) |
|
| 2 | large |
eggs
beaten well |
|
| 1 | x |
lemon
zest grated, and juice squeezed |
*
|
| 1 | x |
lemon juice
|
*
|
| 231.2 | ml/g |
almonds
chopped, unblanched |
|
| 115.6 | ml/g |
mixed citrus peel
chopped |
* |
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.1 | l |
all-purpose flour
|
|
| For icing | |||
| 7.1E+2 | ml |
powdered sugar
|
|
| 1 | x |
lemon juice
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
honey
|
|
| 45 | ml |
water
|
|
| For decorating | |||
| 1 | x |
almonds
|
*
|
| 1 | x |
maraschino cherries
|
*
|
| 1 | x |
candied fruit
green |
*
|
Directions
To prepare bars:
Heat honey and butter until butter melts. Let cool to lukewarm. Beat in eggs. Beat in lemon peel, juice, almonds and candied fruit. Set aside.
Sift together baking soda, cinnamon, nutmeg, salt, cloves and flour; mix well. Add 1 cup at a time to honey mixture. Chill dough 8 hours.
Preheat oven to 350℉ (180℃). Pat dough into 2 greased 9-by- 13-inch pans; bake 15 minutes or until firm and lightly browned. Let cool slightly in pan on racks.
While bars are cooling, prepare icing:
Blend sugar, juice, vanilla, honey and water. Glaze bars with icing while still warm. Cut into 1½- by-2-inch rectangles.
While icing is still wet, decorate with slivered almonds, maraschino cherries and green candied fruit. Remove bars from pans and let cool on racks. Store in airtight containers.
