These German cookies date back to the Middle Ages, when honey was the everyday sweetener. This recipe was given to us by Carolyn Reidy, the president of our publishing company. CarolynΓÇÖs mother, Mildred Kroll, comes from a long line of cookie bakers, and this is a family favorite at Christmas.
Position a rack in the center of the oven. Preheat the oven to 400┬░F. Line a 13 x 9-inch baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
Bring to a boil in a large, heavy saucepan:
1 cup honey
Remove from the heat and let cool completely. Stir in:
3/4 cup packed light or dark brown sugar
1 large egg, lightly beaten
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Combine and sift over the honey mixture:
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Stir together:
1/3 cup chopped blanched almonds
1/3 cup chopped citron
Add to the honey mixture and stir until well blended. Firmly press the dough into the pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, 18 to 20 minutes.
Meanwhile, stir together until smooth:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla
If necessary, stir in enough water to yield a spreadable consistency. While the bar is still warm, spread the icing evenly over the top. Immediately mark into squares and decorate by placing in the center of each square:
1 candied cherry
Arrange around each cherry in an X shape originating from each corner:
4 whole blanched almonds
Remove the pan to a rack and let stand until completely cool and the icing is set. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel off the foil. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.
