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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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