Lebkuchencookies, german 1 teaspoon cinnamon 1 teaspoon allspice; ground 1/4 teaspoon cloves; ground 1/2 teaspoon salt 2 1/4 cup flour; unbleached, unsifted 1/2 teaspoon baking powder 1/2 cup almonds, ground 1 teaspoon lemon rind; grated 2 each eggs; large 3/4 cup sugar 3/4 cup honey 1/2 cup milk ----ALMOND GLAZE---- 1 cup confectioners' sugar 1/2 teaspoon almond extract 1 teaspoon rum 1 tablespoon ; 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 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F 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 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. |
