Instructions
1. Prepare Pan & Oven
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make the Honey Mixture
In a medium saucepan over low heat, gently melt honey, brown sugar, and butter, stirring until smooth. Do not boil.
Remove from heat and let cool 10–15 minutes, until lukewarm.
Whisk in eggs one at a time, then whisk in vanilla and almond extract.
3. Mix Dry Ingredients
In a large bowl, whisk together flour, Lebkuchengewürz, baking powder, baking soda, and salt.
Stir in ground nuts until evenly distributed.
4. Make the Dough
Pour the lukewarm honey mixture into the dry ingredients. Stir with a spatula until just combined—dough will be thick and sticky.
Fold in candied peel and chopped nuts.
5. Bake
Transfer dough to the prepared pan. Using lightly moistened fingers or a spatula, press dough into an even layer.
Bake 20–25 minutes, until edges are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool completely in the pan on a wire rack.
6. Glaze (If Using)
For chocolate glaze, melt chocolate and butter together in a double boiler or in 20-second microwave intervals, stirring until smooth. Spread thinly over cooled bars.
For sugar glaze, whisk powdered sugar with lemon juice or milk until smooth. Drizzle or spread over bars.
Let glaze set before cutting.
7. Cut & Store
Use parchment overhang to lift the slab from the pan. Cut into squares or rectangles.
Store in an airtight container at room temperature. For best flavor and texture, allow bars to rest 1–2 days before serving. They keep for up to 2 weeks and freeze well.
Spice Note: Lebkuchengewürz
If you don’t have pre-mixed German gingerbread spice, combine:
1 teaspoon ground cinnamon
½ teaspoon each ground cloves and allspice
¼ teaspoon each ground cardamom and ginger
Pinch of ground nutmeg
Tips for Authentic Lebkuchen
Candied citrus peel is essential for authentic flavor—do not skip.
Mild honey lets the spice blend shine; avoid strong, dark honeys.
Resting is key: Wrap bars tightly and let sit 1–2 days for flavors to deepen and texture to become perfectly chewy.
Optional traditional step: For extra authenticity, brush cooled bars with a thin layer of warmed apricot jam before glazing.
These rich, warmly spiced bars bring the taste of a German Christmas to your kitchen. Perfect with coffee, tea, or as a holiday gift. Guten Appetit!
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