Ma Bs Lebkuchen German Spice Bars Recipe 435 Food

GERMAN LEBKUCHEN BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.
• Combine brown sugar, butter, 1/3 cup honey, egg, 1 tablespoon lemon juice and lemon zest in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cinnamon, baking soda, allspice, cloves and nutmeg; beat at low speed until well mixed. Stir in blanched almonds and raisins.
• Spread batter into prepared pan. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Stir together all glaze ingredients in bowl until smooth. Drizzle over bars. Garnish with candied cherries and almonds, if desired.

LEBKUCHEN (GERMAN HONEY BARS)

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.

MA B'S LEBKUCHEN (GERMAN SPICE BARS) RECIPE - (4.3/5)

Steps:

• Beat together the eggs, salt, vanilla, and sugar until light and fluffy (best if done with an electric mixer) Add the butter and molasses and thoroughly combine. Mix in the flour, cocoa and spices then fold in the almonds if using. Spread batter evenly in a 9" greased square baking pan. Bake at 350 for 25 minutes or until golden brown. Prepare the glaze while the bars are still warm by mixing the powdered sugar with just enough water to make it a glaze texture. Pour over the bars while still warm. Serve from the pan while still warm or out of the pan once cooled and glaze has set.

LEBKUCHEN SPICE MIX (LEBKUCHENGEWURZ)

Steps:

• Combine all the ingredients in a bowl and mix well to combine. Store in a glass jar with a tight-fitting lid. Kept in a dark, cool place, the mix will stay fresh for 1 year.

LEBKUCHEN (SPICE BARS)

Steps:

• 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.

LEBKUCHENGEWüRZ (GERMAN GINGERBREAD SPICE)

Steps:

• Combine spices together and store in an airtight container such as a small mason jar.
• Spices stay fresh tasting for up to a year.

LEBKUCHEN SPICE BLEND

Steps:

• Mix all ingredients together well in a large bowl.
• Transfer to an air tight container.

EASY GERMAN LEBKUCHEN

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.

LEBKUCHEN VI

Steps:

• In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow.
• To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.

CHOCOLATE LEBKUCHEN

Steps:

• Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
• To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.