Description
These Lebkuchen Bars are a flavorful and festive treat inspired by traditional German gingerbread cookies. They combine the warmth of honey, brown sugar, and classic spices like cinnamon and ginger with bright notes of orange. The bars are soft and chewy, studded with optional almonds and candied orange peel for extra texture and flavor, then topped with a tangy orange-ginger glaze. Perfect for holiday celebrations or anytime you want a comforting spiced dessert.
Ingredients
Scale
Dough Ingredients
- 1/2 cup honey
- 1/2 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 3 Tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 large egg
- 2 Tablespoons orange juice
- 1 teaspoon orange zest (finely grated)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sliced unblanched almonds (optional)
- 1/3 cup finely chopped candied orange peel (optional)
Glaze Ingredients
- 1 cup confectioners’ sugar
- 2 Tablespoons orange juice
- 1/4 teaspoon freshly grated ginger
- 1/4 teaspoon vanilla extract
Instructions
- Make the Honey Mixture: In a large saucepan over medium-low heat, combine honey, dark brown sugar, granulated sugar, and unsalted butter. Stir until the butter has melted and the sugars have fully dissolved, creating a smooth syrupy base.
- Cool Honey Mixture: Remove the saucepan from heat and allow the mixture to cool for 15 minutes to prevent cooking the egg in later steps.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and ground ginger to evenly distribute the spices and leavening agent.
- Combine Wet Ingredients: Once the honey mixture is cool, add the egg, orange juice, orange zest, and vanilla extract. If desired, mix in sliced unblanched almonds and chopped candied orange peel for texture and extra flavor. Stir everything together until well combined.
- Add Dry Ingredients: Gradually stir the flour mixture into the wet mixture until a sticky dough forms, making sure everything is thoroughly blended.
- Chill Dough: Place plastic wrap directly on the surface of the dough and cover it with another piece of plastic wrap or a lid. Refrigerate the dough for at least 8 hours or overnight to allow flavors to meld and the dough to firm up.
- Prepare for Baking: When ready, preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan to prevent sticking.
- Bring Dough to Room Temperature: Remove the dough from the refrigerator and let it stand about 30 minutes to soften slightly for easier spreading.
- Shape Dough in Pan: Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula or your fingers.
- Bake: Bake the bars for 20 to 30 minutes until a toothpick inserted into the center comes out clean, indicating they are fully cooked but still moist.
- Make the Glaze: While the bars bake, whisk together confectioners’ sugar, orange juice, freshly grated ginger, and vanilla extract until smooth and pourable.
- Glaze Bars: Remove the pan from the oven and place it on a wire rack. Immediately brush or spread the glaze evenly over the warm bars to create a shiny, flavorful coating.
- Cool Completely: Let the bars cool fully at room temperature to allow the glaze to set firmly before cutting.
- Store and Serve: Store the cooled bars in an airtight container at room temperature for up to 1 month. These bars can be eaten right away, but the flavors improve and deepen if allowed to rest for 1-2 weeks.
Notes
- For best flavor development, refrigerate the dough overnight before baking.
- Optional almonds and candied orange peel add texture and bursts of flavor but can be omitted for a simpler bar.
- The bars keep well for up to a month in an airtight container and actually taste better after a week or two as the spices meld.
- You can swap out orange juice and zest for lemon for a different citrus flavor.
- Ensure the honey mixture is cooled before adding the egg to avoid scrambling.
