German Lebkuchen Bars
German Lebkuchen Bars made with honey, warm spices, almonds, and citrus, topped with an aromatic ginger-orange glaze. A classic, tender holiday bar with rich flavor and a soft, spiced texture.
10 Servings
Ingredients
For the Bars
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sliced almonds
For the Icing
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Honey Mixture
- In a medium saucepan, combine the brown sugar, honey, granulated sugar, and butter. Warm the mixture over medium heat, stirring frequently, until the sugars dissolve completely. Do not allow the mixture to boil vigorously. Remove from heat and allow to cool to room temperature.
Combine the Dry Ingredients
- In a large mixing bowl, sift together the flour, baking soda, ground cinnamon, and ground ginger. Set aside.
Complete the Wet Mixture
- Once the honey mixture has sufficiently cooled, add the egg, orange juice, orange zest, and vanilla extract. Whisk until fully incorporated. Fold in the sliced almonds.
Form the Dough
- Pour the wet mixture into the dry ingredients. Stir until the batter is combined; do not overmix. The dough will be sticky, which is expected.
Chill the Dough
- Cover the dough directly with plastic wrap, pressing it onto the surface to prevent drying. Refrigerate for 6–8 hours or overnight.
Prepare to Bake
- Remove the dough from the refrigerator and allow it to rest at room temperature for 30 minutes. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and lightly grease the surface.
Spread the Dough
- Transfer the dough to the prepared baking dish. Using a greased spatula, press it into an even layer, ensuring the surface is smooth and level.
Bake the Bars
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. While the bars cool slightly, prepare the icing.
Prepare the Icing
- In a small bowl, combine the powdered sugar, orange juice, grated ginger, and vanilla extract. Whisk until smooth and free of lumps.
Glaze the Bars
- Allow the baked bars to cool for 5–10 minutes. Spread the icing evenly over the surface while the bars are still warm. Let the bars cool completely at room temperature and allow the icing to set before slicing.
Storage
- Store the fully cooled bars in an airtight container at room temperature. Flavor and texture improve after 1–2 days of resting.
Notes
To make German Lebkuchen Bars gluten-free:
- Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. This ensures proper texture and structure.
- Ensure that all spices, baking soda, powdered sugar, and sliced almonds are certified gluten-free, as some brands process these alongside wheat products.
- The dough may be slightly softer with gluten-free flour; chilling time may be extended by 1–2 hours for easier spreading.