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Lebkuchen (Spice Bars)

Ingredients: 1 Teaspoon(s) cinnamon 1/2 c almonds, ground 1 Teaspoon(s) allspice; ground 1 ts lemon rind; grated 1/4 Teaspoon(s) cloves; ground 2 ea eggs; large 1/2 Teaspoon(s) salt 3/4 c sugar 2 1/4 Cup(s) flour; unbleached, unsifted 3/4 c honey 1/2 Teaspoon(s) baking powder 1/2 c milk 1 Cup(s) confectioners' sugar 1 ts rum 1/2 Teaspoon(s) almond extract 1 tb ;water Directions: 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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Just before serving, combine whipped topping Almond spice cookies * firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granula Sugar spice nuts Combine all ingredients except nuts in large bowl. Mix well. Add nuts and stir until well coated. Spread evenly in greased 15 x 10 x 1 inch baking pan. Bake at 250 degrees for 45 minutes stirring every 15 minutes. Spread on waxed paper lined baking she