German Honey Bars: A Traditional Lebkuchen Recipe


 



For the Honey Spice Bars :

  • 2 ¾ cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground ginger

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon fine salt

  • ½ cup honey

  • ½ cup unsulphured molasses

  • ¾ cup packed dark brown sugar

  • 3 tablespoons unsalted butter, melted

  • 1 large egg, at room temperature

  • ½ cup toasted chopped almonds

For the Lemon Glaze :

  • 1 ¼ cups powdered sugar

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon finely grated lemon zest

Step-by-Step Instructions

Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 15x10x1-inch jelly-roll pan with parchment paper, leaving an overhang on the sides for easy removal .

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, cardamom, ginger, baking powder, baking soda, and salt .

Step 3: Mix the Wet Base
In a medium saucepan, heat the honey and molasses until boiling, then remove from heat . Let this mixture cool until just warm to the touch—if it's too hot, it will cook the egg! . Stir in the melted butter, brown sugar, and the egg until smooth .

Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until a thick batter forms. Fold in the toasted chopped almonds . (A tip: if the dough is very sticky, try spreading it with a spoon dipped in warm water ).

Step 5: Bake
Spread the batter evenly into the prepared pan. Bake for 20-22 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out with just a few moist crumbs .

Step 6: Cool
Let the bars cool completely in the pan before glazing .

Step 7: Make the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth .

Step 8: Glaze and Slice
Spread the glaze evenly over the cooled bars. Allow it to set for about 30 minutes before slicing into bars .

Tips for Perfect German Honey Bars

  • Cool the Honey Mixture: Always let the hot honey and molasses cool down before adding the egg. If the mixture is too hot, you'll end up with scrambled egg in your dough .

  • Toast the Almonds: Lightly toasting the almonds brings out their nutty flavor and adds a wonderful crunch .

  • Aging (Optional): The dough for these bars can actually be aged in the fridge for a few days (or even up to a month!) before baking. This deepens the spices and creates a richer flavor