Lebkuchen with Amaretto-Vanilla Glaze, Version #1

Adapted from: King Arthur Flour

3/4 cup honey
1/2 cup light brown sugar, firmly packed
1 egg
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves

Glaze:
1 c confectioners’ sugar, sifted
2 tbsp Amaretto
1/2 tsp vanilla extract

In a medium saucepan, bring the honey and brown sugar to a boil while stirring occasionally. Remove the mixture from the heat and cool it until it’s just warm. In a large bowl, beat together the cooled honey mixture and the egg. Add the flour, baking soda and spices and beat until very well-combined. The dough will be on the stiff side, but also very sticky. Cover the bowl and refrigerate it overnight.

The next day, preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with foil, then coat with non-stick cooking spray. On a lightly floured surface, roll the dough into a 9 x 13-inch rectangle. Carefully transfer the dough rectangle to the prepared pan, either by wrapping it around the rolling pin and then unfolding it into the pan, or using a giant spatula. Try to fit the dough into the pan without pressing down too hard around its edges; otherwise these areas will be dense and tough. Bake the bars for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Prepare the glaze while the bars are baking by stirring the Amaretto and vanilla extract into the confectioners’ sugar and mixing until smooth. Transfer the baked bars to a cooling rack and immediately brush on the glaze with a pastry brush; let the glaze soak into the bars somewhat before applying another layer.

Let cool completely before cutting into 1×2-inch bars. Store the bars in an airtight container with a slice of apple (for its softening powers). If you make the Lebkuchen 2 to 3 days ahead of time, they’ll taste even better.

Recipe Source: http://mybakingheart.com/2010/12/08/lebkuchen-with-amaretto-vanilla-glaze/