Recipe - Lebkuchen (Spice Bars)

1 teaspoon Cinnamon
1 teaspoon Allspice; Ground
One fourth teaspoon Cloves; Ground
One half teaspoon Salt
2 One fourth cup Flour; Unbleached, Unsifted
One half teaspoon Baking Powder
One half cup Almonds, Ground
1 teaspoon Lemon Rind; Grated
2 Eggs; Large
Three fourths cup Sugar
Three fourths cup Honey
One half cup Milk

ALMOND GLAZE
1 cup Confectioners' Sugar
One half teaspoon Almond Extract
1 teaspoon Rum
1 tablespoon ;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 17inch 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 1/2inch bars while still warm. Spice bars keep 6 to 8
weeks in a sealed container if not glazed. Makes 4 dozen bars.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini