A classic German holiday treat with spiced honey-nut dough, candied citrus peel, and an optional chocolate glaze. These bars are perfectly chewy, fragrant with warming spices, and even better after a day or two of resting.
Makes: About 24 bars
Prep time: 25 minutes
Bake time: 20–25 minutes
Resting time: 2 hours (recommended 1–2 days for best flavor)
For the Bars
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½ cup (170g) mild honey (clover or wildflower)
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½ cup (110g) packed light or dark brown sugar
Sugar -
½ cup (115g) unsalted butter
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional but authentic)
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2½ cups (300g) all-purpose flour
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2 teaspoons Lebkuchengewürz (German gingerbread spice, see note)
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup (120g) finely ground hazelnuts or almonds (or a mix)
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⅓ cup (50g) finely chopped candied orange and/or lemon peel
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⅓ cup (40g) finely chopped blanched almonds or hazelnuts (for texture)
For the Glaze (Optional)
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Chocolate glaze: 4 oz (115g) chopped semi-sweet or dark chocolate + 1 tbsp (15g) butter or coconut oil
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Traditional sugar glaze: 1 cup (120g) powdered sugar + 1–2 tbsp lemon juice or milk, mixed until smooth
Instructions
1. Prepare Pan & Oven
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Preheat oven to 350°F (175°C).
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Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make the Honey Mixture
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In a medium saucepan over low heat, gently melt honey, brown sugar, and butter, stirring until smooth. Do not boil.
Sugar -
Remove from heat and let cool 10–15 minutes, until lukewarm.
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Whisk in eggs one at a time, then whisk in vanilla and almond extract.
3. Mix Dry Ingredients
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In a large bowl, whisk together flour, Lebkuchengewürz, baking powder, baking soda, and salt.
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Stir in ground nuts until evenly distributed.
4. Make the Dough
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Pour the lukewarm honey mixture into the dry ingredients. Stir with a spatula until just combined—dough will be thick and sticky.
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Fold in candied peel and chopped nuts.
5. Bake
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Transfer dough to the prepared pan. Using lightly moistened fingers or a spatula, press dough into an even layer.
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Bake 20–25 minutes, until edges are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let cool completely in the pan on a wire rack.
6. Glaze (If Using)
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For chocolate glaze, melt chocolate and butter together in a double boiler or in 20-second microwave intervals, stirring until smooth. Spread thinly over cooled bars.
