Lebkuchen (Spice Bars with Almond Glaze)
rec.food.recipes/Barbara Heller (1998)
Makes 4 dozen bars

1 tsp cinnamon
1 tsp allspice; ground
1/4 tsp cloves; ground
1/2 tsp salt
2 1/4 cups unbleached flour; unsifted
1/2 tsp baking powder
1/2 cup almonds, ground
1 tsp lemon rind; grated
2 large eggs
3/4 cup sugar
3/4 cup honey
1/2 cup milk

ALMOND GLAZE
1 cup confectioners' sugar
1/2 tsp almond extract
1 tsp rum
1 tbsp 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 necessary. Spread the warm cake with the almond glaze.

Cut cake into 1x2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.