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Pan Lebkuchen Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
Two cups flour
1Tablespoon pumpkin spice
1/2 teaspoon baking soda
1egg
2 Tablespoons cooking oil (mild flavored like canola)
1/3 cup honey
1/3 cup molasses
1/2 cup chopped almonds
1/2 cup citron or diced candied lemon peel

Glaze:
1/2 cup powdered sugar, or more
1/2 teaspoon finely grated lemon peel
1 tablespoon lemon juice
Directions:
Directions:
Cookies: Grind almonds until very small, sand consistency (food processor or mortal and pestle). Preheat oven to 350 ºF. Sift together flour, pumpkin spice, and baking soda. In medium bowl combine egg and oil stir in honey and molasses beat until fluffy. Add flour mixture beat until blended. Add almonds, and citron or candied lemon peel. Stir until well blended. The dough will be very sticky*. Spread into a lined (with overhang) 15 x10 x 1 pan. Bake 15-20 minutes, until no imprint remains when touched lightly. Cool in pan until after glaze is applied. Remove from pan cool on wire rack. Cut into 1 x 2 inch bars, store in an airtight container.

Glaze: Mix together powdered sugar and lemon peel. Then add lemon juice to the powdered sugar mixture. If it is too runny add more powdered sugar. At this point you can drizzle the glaze over the cookies or add a thin layer, depending on how much is to your liking. I add the glaze when the cookies are still warm and in the pan. Again you have freedom here, you can add the glaze immediately when they come out of the oven or wait until they are completely cool. I just think it is easier to do before you cut them.

*A lot of lebkuchen recipes have you chill the dough overnight at this point. I haven’t tried that as it is not part of our family’s recipe.
Personal Notes:
Personal Notes:
This is a German cookie recipe from his Great Grandmother Sylvia.

 

 

 

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