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Lebkuchen (German Honey Bars)

3.6

(9)

Lebkuchen on a white plate.
Photo by Joseph De Leo, Food Styling by Samantha Seneviratne and Jason Schreiber

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze. We like to age the dough for up to two months before baking to allow the flavors to develop (the sugar and honey keep the egg from spoiling). After baking, these resilient cookies can be stored in an airtight container for at least a month more.

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