Lebkuchen
Ginger Bread - German Honey Bars

Makes about 6 dozen bars

2¾ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup honey
1/2 cup dark molasses
3/4 cup packed brown sugar
3 tablespoons butter, melted
1 large egg
1/2 cup chopped toasted almonds

Preheat oven to 350ºF Grease 15 x l0-inch jelly-roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom and ginger in medium bowl; stir to combine. Combine honey and molasses in medium saucepan; bring to a boil over medium heat.  Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture.  Beat at low speed until dough forms. Stir in almonds  with spoon. (Dough will be slightly sticky) Spread evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set.

Remove pan to wire rack; cool completely.

GLAZE

1¼ cups powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice

Place all ingredients in medium bowl; stir with spoon until smooth. Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2 x 1 -inch bars.  Store tightly covered at room temperature or freeze up to 3 months.