VOLUME 1 - Kilimanjaro Foods

Lebkuchen (Spice Bars)
12 Servings
1 t cinnamon
1 t allspice,ground
1/4 t cloves,ground
1/2 t salt
2 1/4 c flour,unbleached, unsifted
1/2 t baking powder
1/2 c almonds,ground
1 t lemon rind,grated
2 eggs,large
3/4 c sugar
3/4 c honey
1/2 c milk
ALMOND GLAZE ===================
1 c confectioners' sugar
1/2 t almond extract
1 t rum
1 T ,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