Bake well in advance to improve it's flavour, as it will keep for a few weeks. Wrap in foil or store in an airtight container and keep in a cool place. 400g (14oz) honey 200g ( 7oz) unsalted butter 250g ( 8oz) sugar 700g ( 25oz) flour 3 level teaspoons of baking powder 3 level teaspoons of baking soda 250g 9 8oz) ground almond 2 tbsp cinnamon 1 tsp Allspice pinch of ground cloves pinch of salt 3 eggs glazed cherries 100g (4oz) whole almonds heat gently the butter with the honey and sugar stirring until the sugar has dissolved sift the flour and baking powder into large bowl mix with the ground almonds, spices, eggs and orange and lemon peel add the honey mixture and knead it well, if it is too runny add some more flour. let the dough rest for an hour in the fridge grease a baking tray and spread the dough out with a knife mark it into portions and decorate with the almonds and glazed cherries bake at 200C on middle shelf for 23-35 minutes when cool cut into portions, wrap in foil or keep in a cake tin and store in a cold place.

What is Lebkuchen? I thought it said Leprichaun at first.

Lebkuchen 3-1/2 tbsp unpeeled almonds 3-1/2 tbsp hazelnuts 1-1/4 cup flour 1/4 cup + 1 tbsp sugar a pinch of salt 1/2 cup + 6 tbsp butter, cold and cut into small pieces 2 egg yolks 5 packets vanilla sugar (like Oetker's or make your own- 2 tbs of sugar) 1/2 cup powdered sugar Pour boiling water over the almonds, remove the skins and finely chop. Finely chop the hazelnuts. Sift the flour onto a large wooden board. Make a well in the flour and add the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead dough until it is smooth and pliable, but do not over knead. Wrap the dough in aluminum foil and let rest for 2 hours in the refrigerator. Preheat the oven to 375° F (200°C). Divide the dough and form into several pencil-thick rolls. Cut the rolls into 2 inch lengths and bend into crescent shapes. Place on cookie sheets and bake on middle rack until golden brown, about 10 minutes. Stir the vanilla sugar and powdered sugar together in a shallow bowl. Carefully dip the still warm crescent cookies in the sugar. Tip: to store the cookies so they won't break, stack them lengthwise between wax paper in a cookie tin.

1 1/3 cups honey 1/3 cup packed brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup candied mixed fruit 1 tablespoon light sesame oil 1/4 teaspoon ground ginger 1/2 teaspoon ground cardamom 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice (optional) 1/4 teaspoon ground nutmeg (optional) 1 1/2 cups all-purpose flour * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note Spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. Preheat oven to 325 degrees F (170 degrees C). In a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. Pour this mixture into a medium mixing bowl. Sift together the flour, baking powder, and baking soda. Add to the honey mixture. Stir well. Add and mix in by hand the candied fruit, oil, and spices. Add 1 1/2 to 2 cups more flour. Knead dough to mix (dough will be stiff). Spread into pan. Bake for 20 minutes until inserted toothpick comes out clean. Cut into squares. May be frosted with sugar glaze or eaten plain. Best if stored for 2 weeks.

INGREDIENTS * 1/2 cup honey * 1/2 cup molasses * 3/4 cup packed brown sugar * 1 egg * 1 tablespoon lemon juice * 1 teaspoon lemon zest * 2 3/4 cups all-purpose flour * 1/2 teaspoon baking soda * 1 teaspoon ground cinnamon * 1 teaspoon ground cloves * 1 teaspoon ground allspice * 1 teaspoon ground nutmeg * 1/3 cup diced candied citron * 1/3 cup chopped hazelnuts * * 1 cup white sugar * 1/2 cup water * 1/4 cup confectioners' sugar DIRECTIONS 1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, egg, lemon juice and lemon zest. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight. 2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet. 3. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly. Brush the icing over the cookies while they are still hot and quickly remove them to wire cooling racks. Store in airtight container with a cup of orange or apple for a few days to mellow. 4. To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.