Lebkuchen (Spice Bars)

Servings: 12
Ingredients:

1 t  Cinnamon
1 t  Allspice; Ground
1/4 t  Cloves; Ground
1/2 t  Salt
2 1/4 c  Flour; Unbleached, Unsifted
1/2 t  Baking Powder
1/2 c  Almonds, Ground
1 t  Lemon Rind; Grated
2 ea Eggs; Large
3/4 c  Sugar
3/4 c  Honey
1/2 c  Milk
--------------------------------ALMOND GLAZE--------------------------------
1 c  Confectioners' Sugar
1/2 t  Almond Extract
1 t  Rum
1 T  ;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 17-inch 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 1/2-inch bars while still warm. Spice
bars keep 6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.