German Lebkuchen Bars
German Lebkuchen Bars Image

German Lebkuchen Bars

These spiced honey bars are a twist on the German Lebkuchen Christmas cookie that is similar to gingerbread.

24
bars
20 min
PREP TIME
1 hr 10 min
TOTAL TIME

Ingredients

Bar

3/4 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter softened

1/3 cup honey

1 large Land O Lakes® Egg

1 tablespoon lemon juice

1 tablespoon freshly grated lemon zest

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/3 cup finely chopped blanched almonds

1/3 cup chopped golden raisins

Glaze

3/4 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon honey

Garnish

Candied cherries, if desired

Whole almonds, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.

  2. STEP 2

    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.

  3. STEP 3

    Spread batter into prepared pan. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Stir together all glaze ingredients in bowl until smooth. Drizzle over bars. Garnish with candied cherries and almonds, if desired.

Tip #1

Wrap bars in aluminum foil and allow them to stand a couple days to enhance the wonderful honey and spice flavor.

Nutrition

160Calories
5Fat (mg)
20Cholesterol (mg)
65Sodium (mg)
27Carbohydrates (g)
<1Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  December 20, 2009

This item reminded me of a scone. It was very good and I recommend you use the bakers raisens.

— says CAROLYN
Helpful?
  December 01, 2009

These bars have a nicely spiced flavor, with excellent keeping qualities. Ate the last ones at the end of January - still delicious after their mid December baking.

— says J
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