Nuremberg Christmas Bars (Lebkuchen Bars)

Ingredients:

For the Bars:

• 2 cups all-purpose flour
• 1/2 cup ground almonds (or hazelnuts)
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup candied orange peel, finely chopped (optional)
• 1/4 cup dark raisins or currants (optional)

For the Glaze:

• 1 cup powdered sugar
• 1-2 tbsp water or lemon juice (to adjust thickness)
• 1 tsp lemon zest (optional for a citrusy touch)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some excess paper around the edges for easy removal later.
2. Prepare the Dry Ingredients:
   In a large bowl, whisk together the flour, ground almonds, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar:
   In a separate large bowl, beat the softened butter and brown sugar together until creamy and smooth. Add the egg, honey, and vanilla extract, and continue to beat until fully incorporated.
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined. If you’re using candied orange peel or raisins, fold them in now.
5. Bake the Bars:
   Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The bars should be slightly golden and firm to the touch. Let them cool completely in the pan.
6. Prepare the Glaze:
   In a small bowl, whisk together powdered sugar and 1 tablespoon of water or lemon juice. Adjust the consistency by adding more liquid if necessary to achieve a smooth, spreadable glaze. You can add lemon zest if you want a citrusy note.
7. Glaze the Bars:
   Once the bars are cool, spread the glaze evenly over the top. Let the glaze set before cutting the bars into squares.
8. Serve:
   Once the glaze has hardened, cut the bars into squares or rectangles. Enjoy these festive treats with a cup of tea or coffee!

Tips:

• Storage: These bars can be stored in an airtight container for up to a week. The flavor improves after a day or two.
• Variation: Feel free to swap the raisins with chopped dried figs or dates for a different twist.
• Make Ahead: You can make the dough a day or two in advance and store it in the fridge. Just bring it to room temperature before baking.

These Nuremberg Christmas Bars are a perfect addition to your holiday treats and carry the traditional flavors of Lebkuchen in a more convenient, bar form.