Mix the dough tonight and leave the baking for tomorrow. These Lebkuchen bars begin with honey, butter and two kinds of sugar warmed together in a saucepan. Cinnamon, ginger, orange zest and sliced almonds go into the sticky dough, which spends the night in the fridge before you press it into a pan. The finishing touch is a thin orange ginger glaze that cracks a little when you bite through it.
A pan of German Christmas spice bars
Lebkuchen belongs on a Christmas cookie plate, especially if you like honey and warm spices. These bars have a soft, chewy middle with almonds scattered through it. Orange juice and zest lift the flavor of the dough, and fresh ginger gives the icing a little bite. Cut them into long fingers like the ones in the photo, or smaller squares for a tin of mixed cookies.
For another shape and spice combination, there’s also a Lebkuchen cookie recipe on Bestfeed.
Ingredients that give these bars their flavor
- Honey and sugar. Honey, brown sugar and granulated sugar form the sweet base of the dough. The butter melts into this mixture before you add it to the flour.
- Two kinds of ginger. Ground ginger goes into the dough with cinnamon. Freshly grated ginger goes into the icing, where its sharper flavor comes through in each bite.
- Fresh orange. Juice and zest flavor the dough, and a second measure of juice makes the icing. Grate the zest before squeezing the orange.
- Sliced almonds. The almonds add a little crunch to the chewy bars. Keep them sliced so they’re spread through the dough.
How to mix the honey dough
Warm the honey, brown sugar, granulated sugar and butter just until the mixture simmers and the sugar dissolves. Take it off the burner and let it cool before the egg goes in. While it cools, sift the flour, baking soda and ground spices into a separate bowl.
Stir the egg, orange juice, zest and vanilla into the cooled honey mixture, then fold in the sliced almonds. Combine the wet and dry mixtures gently and stop once they’re blended. The dough will be sticky. Press plastic wrap against its surface and refrigerate it for six to eight hours or overnight.
Give the chilled dough time before spreading
Take the dough out of the fridge 30 minutes before baking. That short rest makes it easier to work across the bottom of the pan. Line and grease the baking dish, then use a greased spatula to press the dough into an even layer. Reach into the corners so the edges and center start at about the same thickness.
Check the center with a toothpick near the early end of the baking range. It should come out clean. Have the icing mixed by the time the pan comes out so you can spread it after a brief cooling period.
Why the dough stays sticky after chilling
This dough is spread into a pan with a spatula. It can still feel sticky after a night in the fridge. The long rest gives the spices time to develop. Let the dough sit for the stated half hour before spreading it, and lightly grease the spatula to help it release as you work across the pan.
Glaze while warm, slice once cool
Powdered sugar, orange juice, grated fresh ginger and vanilla make the icing. Stir until the mixture is smooth. Give the baked bars five to ten minutes to cool, then spread the icing across the warm surface. It settles into a thin layer as the bars cool.
Wait for the whole pan to cool and the icing to set before cutting. For a holiday assortment, serve the bars alongside cranberry orange shortbread cookies. A cup of coffee or tea goes well with either.
Storing and packing Lebkuchen bars
Put the cooled bars in an airtight container at room temperature. If you’re stacking them for a gift, place parchment between the layers to keep the glaze from sticking. They’re a useful bake to get out of the way before a holiday gathering because the flavor improves over the next few days.
For longer storage, wrap fully cooled bars in small portions and place them in a freezer container or bag for up to three months. Thaw the portion you want at room temperature. Pack a holiday tin after the bars have thawed and the glaze feels dry.
Lebkuchen Bars with Orange Ginger Glaze Recipe
Lebkuchen Bars with Orange Ginger Glaze
Ingredients
Method
- Warm both sugars, honey and butter in a saucepan over medium heat. Stir until the sugar dissolves and the mixture just simmers. Remove from the burner and cool.
- Sift the flour, baking soda, cinnamon and ground ginger into a large bowl.
- Stir the egg, orange juice, zest and vanilla into the cooled honey mixture. Fold in the almonds, then stir the wet mixture into the dry ingredients just until combined.
- Press plastic wrap directly onto the dough and refrigerate for 6–8 hours or overnight.
- Let the dough stand at room temperature for 30 minutes. Heat the oven to 350°F. Line a 9×9-inch baking dish with parchment and lightly grease it.
- Use a greased spatula to press the dough evenly into the dish. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Meanwhile, stir the icing ingredients together until smooth. Cool the baked bars for 5–10 minutes, then spread the icing over them.
- Cool completely and let the glaze set before cutting. Keep the bars in an airtight container at room temperature.
