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Lebkuchen Bars Recipe

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4.7 from 132 reviews

These Lebkuchen Bars are a delightful twist on traditional German gingerbread, featuring a rich, spiced honey-sugar dough with hints of orange and almond. Soft and chewy, topped with a zesty orange-ginger glaze, they make a perfect festive treat that improves with time.

Ingredients

Bar Dough

  • ½ cup honey
  • ½ cup dark brown sugar, packed
  • ⅓ cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 large egg
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest, finely grated
  • 1 ½ teaspoons vanilla extract
  • ½ cup sliced unblanched almonds (optional)
  • ⅓ cup candied orange peel, finely chopped (optional)

Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons orange juice
  • ¼ teaspoon freshly grated ginger
  • ¼ teaspoon vanilla extract

Instructions

  1. Make the sugar syrup: In a large saucepan over medium-low heat, combine honey, dark brown sugar, granulated sugar, and butter. Stir continuously until the butter is fully melted and the sugars are dissolved. Remove from heat and let the mixture cool for 15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and ground ginger to evenly distribute the spices and leavening.
  3. Combine wet ingredients: To the cooled honey-sugar mixture, add the egg, orange juice, orange zest, vanilla extract, and if using, sliced almonds and candied orange peel. Stir well to combine.
  4. Form the dough: Add the dry flour mixture to the wet mixture and stir until a sticky dough forms. Ensure all ingredients are well incorporated.
  5. Chill the dough: Transfer the dough to a large bowl or leave in the saucepan. Cover the dough surface directly with plastic wrap and then cover the bowl or pan with another piece of plastic wrap. Refrigerate for at least 8 hours or overnight to allow flavors to meld and the dough to firm up.
  6. Prepare to bake: Preheat the oven to 350°F (175°C). Butter and flour a 9 x 9-inch baking pan to prevent sticking.
  7. Bring dough to room temp: Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly for easier spreading.
  8. Spread dough in pan: Evenly spread the dough into the prepared pan, smoothing the surface for an even bake.
  9. Bake the bars: Place the pan in the oven and bake for 20 to 30 minutes, until a toothpick inserted in the center comes out clean and the edges are lightly golden.
  10. Prepare the glaze: While the bars bake, mix confectioners’ sugar, orange juice, freshly grated ginger, and vanilla extract in a medium bowl until smooth and lump-free.
  11. Glaze the bars: Remove the baked bars from the oven and place on a wire rack. Using a pastry brush or spatula, spread the glaze evenly over the warm bars.
  12. Cool and set: Allow the Lebkuchen bars to cool completely and the glaze to set before cutting into bars.
  13. Store and serve: Store bars in an airtight container at room temperature for up to 1 month. For best flavor, enjoy the bars after 1 to 2 weeks as the taste improves with time.

Notes

  • The almonds and candied orange peel are optional but add lovely texture and flavor.
  • Allowing the dough to chill overnight helps develop deeper flavors and makes it easier to handle.
  • The bars can be stored for up to a month; the flavor mellows and improves with aging.
  • If you don’t have candied orange peel, finely grated extra orange zest can be used instead.
  • Use a microplane grater for the orange zest and fresh ginger to maximize flavor.

Find it online: https://crispcharm.com/lebkuchen-bars-recipe/