Glazed Lebkuchen Recipe
Glazed Lebkuchen Recipe photo by Taste of Home
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Glazed Lebkuchen Recipe

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Honey and spices give great flavor to these cake-like bars topped with a thin sugar glaze. They're especially popular around the holidays.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 3/4 cup honey
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 3/4 cup chopped slivered almonds
  • 1/2 cup finely chopped citron
  • 1/2 cup finely chopped candied lemon peel
  • 1 cup confectioners' sugar
  • 3 tablespoons hot milk or water
  • 1/4 teaspoon vanilla extract
  • Candied cherries and additional citron

Nutritional Facts

1 each: 181 calories, 2g fat (0 saturated fat), 18mg cholesterol, 88mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 3g protein.


  1. In a small saucepan, bring honey to a boil. Remove from the heat; cool to room temperature. Meanwhile in a large bowl, beat honey and sugars until smooth. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and allspice; gradually add to honey mixture. Stir in the nuts, citron and lemon peel (mixture will be thick).
  2. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-28 minutes or until top springs back when lightly touched.
  3. Meanwhile, in a small bowl, combine the confectioners' sugar, milk and vanilla. Spread over bars while warm. Immediately cut into bars. Decorate with cherries and citron. Cool in pan on a wire rack. Yield: about 2 dozen.
Originally published as Glazed Lebkuchen in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p244

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Trahms User ID: 1917733 95873
Reviewed Dec. 10, 2010

"I was expecting more of a "German" Lebkuchen, so was slightly disappointed, although it isn't bad. I did decorate with almonds instead of the citron/cherries, as that is more true to how it is decorated in Germany. Not a bad recipe, but needs a little more excitement."

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