Rarely do I not double (or triple!) the spices in the cookies and sweet breads I bake, so this recipe sounds right up my alley. Being less fond of "sweet" than I am of "spice," however, my first instict was to omit the glaze. Then I read your note on the glaze being intrinsic to the texture of the bar and hesitated. Can you clarify what textural role the glaze plays so that I can estimate the effects (and perhaps try to compensate) for not using it? My thanks! Have you ever made cinnamon rolls? They need to be glazed while the rolls are still warm for the same reason as the Lebkuchen. Because they are warm when glazed, the glaze has a chance to seep into the baked good making for a softer and richer texture. If the glaze is applied once the baked good has cooled, the glaze will just ride across the top and the interior texture will not be as tender. If you are not wanting to use the Lebkuchen glaze, how about soaking with a simple syrup? Elisabeth

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