Lebkuchen

I told you all about this cookie in a previous post http://deevassweetthoughts.blogspot.com/2009/12/cookies-cookies-cookies.html and here it is, finally. I made this cookie from Tish Boyle's The Good Cookie because 1. I had her book, 2. I wanted to see what it tasted like, and 3. Do I really need any other reason other than I like to bake?

I would have to say that the flavor of this cookie is not appeasing to me for some reason. I like all the spices in the cookie, but for some odd reason I just couldn't get down with them all together in this recipe. Maybe, I'll have to try it again one day and see if it was just a fluke. The recipe called for a glaze, but I opted for just powdered sugar. Even though I didn't care for this particular recipe, I would definitely give this cookbook two thumbs up. Check out Tish's site http://www.tishboyle.com/ for some gorgeous pictures and you must also check out both of her books.

Until next time readers...

Lebkuchen Bars from The Good Cookie by Tish Boyle
Makes 24 Bars

½ cup honey
½ cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tbsp. unsalted butter, cut into tablespoons
1 ½ cups all-purpose flour, sifted
¾ tsp. baking soda
1 1/2 tsp. Ground cinnamon
1 tsp. ground cardamom
½ tsp. ground cloves
½ tsp freshly grated nutmeg
½ tsp. ground ginger
½ cup sliced unblanched almonds (I used blanched slivered)
1/3 cup candied orange peel, finely chopped (didn’t use)
1 large egg, lightly beaten
2 tbsps. freshly squeezed orange juice (I used lemon juice)
1 tsp. finely grated orange zest (didn’t use)
1 tsp. vanilla extract
¼ tsp. almond extract

Orange-ginger glaze
1 cup confectioner’s sugar
2 tbsp. freshly squeezed orange juice (I used lemon juice)
¼ tsp. finely grated peeled ginger
¼ tsp. vanilla extract

1. In a large nonreactive saucepan, combine the honey, brown sugar, granulated sugar, and butter and cook over medium- high heat, stirring occasionally, until the sugar is dissolved, the butter is melted, and the mixture just begins to boil. Remove the pan from the heat and let cool for 15 minutes.


2. Sift the flour, baking soda, cinnamon, cardamom, cloves, nutmeg, and ginger into a medium bowl. Set aside.


3. Stir the almonds, candied orange peel, egg, orange juice, orange zest, and vanilla and almond extracts into the cooled honey mixture. Add the dry ingredients and stir until blended. Place a piece of plastic wrap directly on the surface of the dough. Cover the top of the pan with another piece of plastic wrap and let the dough stand at room temperature for 8 hours, or overnight(do not refrigerate).


4. After the dough sits for the 8 hours it’s time to bake it. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter and flour a 9-inch baking pan.


5. Place the dough in the prepared pan and, with a spatula, spread it into an even layer. Bake the lebkuchen for 25-30 minutes, or until a toothpick inserted into the center comes out clean.


6. For the glaze whisk together the confectioner’s sugar, orange juice, ginger, and vanilla extract in a medium bowl until smooth.


7. When the bars are done, place the pan on a wire rack. Using a small offset metal spatula, spread the glaze evenly over the warm bars. Let the bars cool completely.


8. Using a sharp knife, cut the glazed square into 24 bars.
Store in an airtight container at room temperature for up to 2 months