"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lebkuchen Recipe

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This recipe for Lebkuchen, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Wednesday, March 25, 2009


3/4 cup honey
3/4 cup sugar
1 egg
1 tsp grated lemon rind
1 Tbs ilk
2 3/4 cups flour
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1/4 tsp ground cloves
1/3 cup chopped citron
1/3 cup chopped blanched almonds
1 cup confectioners' sugar
1 tsp water

Heat honey in a large saucepan over medium heat. Do not boil. Remove from heat. Stir in sugar. Add egg, beating well with a spoon. Stir in lemon rind and milk; set aside.
Sift together flour, cinnamon, allspice, salt and cloves. Stir dry ingredients into honey mixture, mixing well. Stir in citron and almonds. Form dough into ball. Wrap in waxed paper and chill in refrigerator several hours or overnight.
Divide dough in half and let stand 15 minutes at room temperature. Spread dough in two greased 13" x 9" x 2" baking pans. Bake in 400F oven 15 minutes. Cool slightly in pans on racks. Combine confectioners' sugar and water in a bowl; mix well. Brush top of warm bars with icing. While still warm, cut into 3" x 1" bars. Remove from pans and cool on racks. Store in a airtight container, (Can be stored for several weeks.) or freeze, wrapped tightly in one layer plastic wrap and outer layer aluminum foil. Makes 7 dozen.




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