LEBKUCHEN (SPICE BARS)

      Title: LEBKUCHEN (SPICE BARS)
  Categories: German, Cookies, Desserts
       Yield: 12 Servings
  
       1 ts Cinnamon
       1 ts Allspice; Ground
     1/4 ts Cloves; Ground
     1/2 ts Salt
   2 1/4 c  Flour; Unbleached, Unsifted
     1/2 ts Baking Powder
     1/2 c  Almonds, Ground
       1 ts Lemon Rind; Grated
       2 ea Eggs; Large
     3/4 c  Sugar
     3/4 c  Honey
     1/2 c  Milk
 
 MMMMM------------------------ALMOND GLAZE-----------------------------
       1 c  Confectioners' Sugar
     1/2 ts Almond Extract
       1 ts Rum
       1 tb ;Water
  
   Stir together the spices, salt flour, and baking powder. Stir in the
   almonds and lemon rind.  In a separate bowl beat the eggs and sugar
   until a ribbon is formed when the beater is removed. Stir in the
   honey and milk. Gradually stir in the flour mixture; beat until
   smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is
   well greased and floured.
    Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
   While the cake is still warm, turn it out onto a wire rack. To make
   the almond glaze, mix the confectioners' sugar, almond extract, rum,
   and 1 to 2 T of water.  Beat until glaze is smooth and of the right
   consistency. Add more water to thin if neccessary. Spread the warm
   cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while
   still warm. Spice bars keep 6 to 8 weeks in a sealed container if not
   glazed. Makes 4 dozen bars.
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