LEBKUCHEN BARS

 

A classic German holiday treat with spiced honey-nut dough, candied citrus peel, and an optional chocolate glaze. These bars are perfectly chewy, fragrant with warming spices, and even better after a day or two of resting.

Makes: About 24 bars
Prep time: 25 minutes
Bake time: 20–25 minutes
Resting time: 2 hours (recommended 1–2 days for best flavor)

For the Bars

• ½ cup (170g) mild honey (clover or wildflower)

• ½ cup (110g) packed light or dark brown sugar

• ½ cup (115g) unsalted butter

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional but authentic)

• 2½ cups (300g) all-purpose flour

• 2 teaspoons Lebkuchengewürz (German gingerbread spice, see note)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (120g) finely ground hazelnuts or almonds (or a mix)

• ⅓ cup (50g) finely chopped candied orange and/or lemon peel

• ⅓ cup (40g) finely chopped blanched almonds or hazelnuts (for texture)

For the Glaze (Optional)

• Chocolate glaze: 4 oz (115g) chopped semi-sweet or dark chocolate + 1 tbsp (15g) butter or coconut oil

• Traditional sugar glaze: 1 cup (120g) powdered sugar + 1–2 tbsp lemon juice or milk, mixed until smooth

Instructions

1. Prepare Pan & Oven

• Preheat oven to 350°F (175°C).

• Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. Make the Honey Mixture

• In a medium saucepan over low heat, gently melt honey, brown sugar, and butter, stirring until smooth. Do not boil.

• Remove from heat and let cool 10–15 minutes, until lukewarm.

• Whisk in eggs one at a time, then whisk in vanilla and almond extract.

3. Mix Dry Ingredients

• In a large bowl, whisk together flour, Lebkuchengewürz, baking powder, baking soda, and salt.

• Stir in ground nuts until evenly distributed.

4. Make the Dough

• Pour the lukewarm honey mixture into the dry ingredients. Stir with a spatula until just combined—dough will be thick and sticky.

• Fold in candied peel and chopped nuts.

5. Bake

• Transfer dough to the prepared pan. Using lightly moistened fingers or a spatula, press dough into an even layer.

• Bake 20–25 minutes, until edges are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs.

• Let cool completely in the pan on a wire rack.

6. Glaze (If Using)

• For chocolate glaze, melt chocolate and butter together in a double boiler or in 20-second microwave intervals, stirring until smooth. Spread thinly over cooled bars.

• For sugar glaze, whisk powdered sugar with lemon juice or milk until smooth. Drizzle or spread over bars.

• Let glaze set before cutting.

7. Cut & Store

• Use parchment overhang to lift the slab from the pan. Cut into squares or rectangles.

• Store in an airtight container at room temperature. For best flavor and texture, allow bars to rest 1–2 days before serving. They keep for up to 2 weeks and freeze well.

Spice Note: Lebkuchengewürz

If you don’t have pre-mixed German gingerbread spice, combine:

• 1 teaspoon ground cinnamon

• ½ teaspoon each ground cloves and allspice

• ¼ teaspoon each ground cardamom and ginger

• Pinch of ground nutmeg

Tips for Authentic Lebkuchen

• Candied citrus peel is essential for authentic flavor—do not skip.

• Mild honey lets the spice blend shine; avoid strong, dark honeys.

• Resting is key: Wrap bars tightly and let sit 1–2 days for flavors to deepen and texture to become perfectly chewy.

• Optional traditional step: For extra authenticity, brush cooled bars with a thin layer of warmed apricot jam before glazing.

These rich, warmly spiced bars bring the taste of a German Christmas to your kitchen. Perfect with coffee, tea, or as a holiday gift. Guten Appetit!