Lebkuchen Bars


Makes 16–20 bars)

For the Bars:

  • 2½ cups (315g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) packed dark brown sugar
  • ½ cup (170g) molasses (not blackstrap—use light or dark baking molasses)
  • 2 large eggs, room temperature
  • Zest of 1 orange (about 1 tbsp)
  • ½ cup candied citrus peel, finely chopped (or substitute with raisins or dried cranberries)
  • 1 cup (120g) chopped blanched almonds or walnuts

For the Glaze (Optional but Traditional):

  • 1½ cups (180g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice or milk
  • Optional: Lemon zest for brightness

💡 Pro Tips:

  • Candied peel is traditional—find it in baking aisles or online. If skipping, use ½ cup raisins soaked in orange juice for 10 mins.
  • Molasses note: Do not use blackstrap—it’s too bitter. Use Grandma’s or Brer Rabbit “Mild” or “Full Flavor.”
  • Let bars rest: Lebkuchen tastes better the next day—flavors meld and texture softens.

Step-by-Step Instructions (Easy, Aromatic, Authentic)

1. Prep & Preheat

  • Preheat oven to 350°F (175°C).
  • Grease and line a 9x13-inch baking pan with parchment.

2. Mix Dry Ingredients

  • In a bowl, whisk flour, baking powder, baking soda, spices, and salt. Set aside.

3. Cream Wet Ingredients

  • In a large bowl, beat butter and brown sugar until fluffy.
  • Add molasses, eggs, and orange zest. Mix until smooth.

4. Combine & Fold

  • Gradually add dry ingredients, mixing just until combined.
  • Fold in candied peel (or fruit) and nuts.

5. Bake to Perfection

  • Spread batter evenly into the pan.
  • Bake 25–30 minutes, until a toothpick comes out clean (edges will be firm, center soft).
  • Cool completely in the pan.

6. Glaze & Finish

  • Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bars.
  • Let glaze set 15–20 minutes before slicing.

Serving & Storage Tips

  • Best served after 24 hours—Lebkuchen improves with time!
  • Store in an airtight container at room temp for up to 2 weeks (they stay moist).
  • Freeze without glaze for up to 2 months—thaw, then glaze before serving.
  • Gift idea: Wrap bars in parchment, tie with twine, and tuck into a festive tin.

Frequently Asked Questions

Q: Can I make these gluten-free?
A: Yes—use a 1:1 GF flour blend and ensure baking powder is GF.

Q: No candied peel?
A: Use ½ cup golden raisins + 1 tbsp orange zest for similar sweetness and chew.

Q: Can I skip the nuts?
A: Yes—but almonds are traditional. For texture, add ¼ cup rolled oats or sunflower seeds.

Q: Why are my bars dry?
A: Likely overbaked or used blackstrap molasses. Stick to baking molasses and check at 25 mins.

A Slice of Christmas Tradition

Lebkuchen isn’t just a cookie—it’s a centuries-old German tradition, dating back to medieval monasteries and winter solstice feasts. These bars honor that heritage with every spiced, nutty bite, while fitting seamlessly into modern holiday baking.

So stir that batter, fill your kitchen with the scent of cinnamon and orange, and bake a little piece of old-world warmth. Because some of the best holiday memories are made with flour, spice, and a whole lot of love.

Have you baked Lebkuchen before? Do you prefer it with glaze or powdered sugar?
Share your traditions in the comments! And if this recipe brought a touch of the Christmas market to your home, pass it on to someone who believes in the magic of spiced holiday treats. 🎄🍯✨


 

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