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LEBKUCHEN (SPICE BARS)

Category:    German, Cookies, Desserts
Yield:12 servings
 
      1 ts Cinnamon                          1/2 c  Almonds, Ground
      1 ts Allspice; Ground                    1 ts Lemon Rind; Grated
    1/4 ts Cloves; Ground                      2 ea Eggs; Large
    1/2 ts Salt                              3/4 c  Sugar
  2 1/4 c  Flour; Unbleached, Unsifted       3/4 c  Honey
    1/2 ts Baking Powder                     1/2 c  Milk

--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar                1 ts Rum
    1/2 ts Almond Extract                      1 tb ;Water
 
  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. Makes 4 dozen bars.
 

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