Name: Lebkuchen Bars
Yield: 1 pan, 16 × 12 inches (40 × 30 cm), or 24 pieces
Ingredients: ½ teaspoon (2 g) baking powder; 4 ounces (115 g) brown sugar; 2 ounces (55 g) candied angelica or candied red cherries, finely chopped; 3 ounces (85 g) blanched almonds, finely chopped; 1 teaspoon (2 g) ground nutmeg; Simple syrup; 3 eggs; 10 ounces (285 g) bread flour; 1 cup (240 ml) or 12 ounces (340 g) honey; Grated zest and juice of ½ lemon; ½ cup (120 ml) Fondant; 1 teaspoon (1.5 g) ground cinnamon; 4 ounces (115 g) mixed Candied Citrus Peel, finely chopped; 1 teaspoon (2 g) ground cloves; 1 teaspoon (5 g) salt; ½ teaspoon (2 g) baking soda

Preparation info

1
pan, 16 × 12 inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This recipe is a simplified filled version of lebkuchen in which the filling is mixed with the dough, then the mixture is spread into a baking pan and cut into bars after baking. The recipe for Lebkuchen Hearts makes a more traditional cookie.

Covered and refrigerated, Lebkuchen Bars will keep fresh for up to five days. It is best, however, to slice the pieces as needed if the cookies are to be stored for that length of time.