Lebkuchen - Gingerbread Squares
Gingerbread:
1 cup honey 1 teaspoon ground cinnamon
1/2 cup brown sugar 1/4 teaspoon ground nutmeg
1 egg, beaten 1/4 teaspoon ground cloves
1/4 teaspoon rum extract 1/4 teaspoon ground ginger
2 3/4 cups whole wheat 1 cup finely ground almonds
flour plus 1/4 cup for Grated peel of one lemon
kneading
1 1/2 tablespoons baking powder
Glaze:
1/2 cup powdered sugar 5 drops rum extract
1 tablespoon hot water 1 pkg. almond slivers
1. Over medium-high heat bring honey and sugar to a boil in a small saucepan, stirring constantly with a wooden spoon. Remove, transfer to a large glass bowl and cool for 20 minutes.
2. Stir egg and rum extract into honey mixture, mixing well, then slowly add 2 3/4 cups of flour, the baking powder, cinnamon, nutmeg, cloves, and ginger and blend until dough is smooth.
3. Stir in ground almond and grated lemon peel and blend until dough is smooth.
4. Turn mixture onto a floured bread board, using hands to knead in enough of the remaining flour to form a soft, non-sticky dough. Shape into a ball and refrigerate wrapped in plastic wrap for a bout 2 hours.
5. Preheat oven to 350 F.
6. On a lightly floured sheet of aluminum foil, use a rolling pin to roll dough into a 14 x 9-inch rectangle of even thickness. Transfer foil and dough to a large baking sheet and place into the oven on the middle rack. Bake until top is golden brown and center springs back when lightly touched (about 15 minutes). Remove from oven.
7. Lift foil with Lebkuchen and place on a cutting board; cut into 2 -inch squares using a sharp knife, but do not separate squares.
8. In a small bowl mix together all ingredients for glaze and with a pastry brush spread over Lebkuchen while still warm. Then place an almond sliver at each corner of each square. Remove all foil.
9. Store between sheets of wax paper in airtight container for 3 to 4 days before serving. Makes 26 Lebkuchen
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