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Magenbrot, German special occasion Cookies

Magenbrot, German Christmas Cookies
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Magenbrot, German special occasion Cookies are a beloved festive treat that embodies the warmth and cheer of the holiday season. These traditional spice cookies feature a delightful combination of rich chocolate, fragrant spices, and tender textures, making them an irresistible addition to any festive gathering. With an easy preparation process that accommodates gluten-free alternatives, Magenbrot is perfect for bakers of all skill levels. Enjoy them as a sweet indulgence with your favorite hot beverage or present them as charming gifts in decorative tins.

Ingredients

Scale
  • ¼ cup (60ml) water
  • ¾ cup (150gms) sugar
  • ½ cup (170gms) honey
  • ⅔ cup (100gms) mixed candied citrus peel
  • 1 cup (100gms) toasted, ground hazelnuts
  • 3¼ cups (450gms) flour
  • 6 tablespoons (40gms) unsweetened cocoa powder
  • zest of one lemon
  • 2 tablespoons German Lebkuchen spice mix
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ cup (120ml) milk
  • 1 large egg
  • 1 cup (120gms) icing sugar/powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons lemon juice
  • a small amount of water, if needed

Instructions

  1. In a small saucepan, heat the water, sugar, and honey over low heat until the sugar dissolves. Set aside to cool slightly.
  2. In the bowl of your stand mixer, combine the flour, chopped candied citrus peel, ground hazelnuts, cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
  3. Pour in the warm honey mixture from Step 1 into the dry ingredients in your stand mixer. Mix until combined. Then add the egg and milk. Knead until you form a stiff dough.
  4. Form the dough into a ball and wrap it tightly in plastic wrap or place it in an airtight container. Chill in the refrigerator overnight or for up to 3–4 days.
  5. When ready to bake, remove the dough from the fridge and let it come to room temperature for about 30 minutes. Preheat your oven to 350°F (180°C). Grease two cookie sheets or line them with parchment paper.
  6. Cut the chilled dough into 8 wedges. Roll each wedge into a rope about ¾-inch thick and about 11 inches long. Place on cookie sheets and flatten slightly with fingers. Bake for 12–14 minutes until puffed but soft.
  7. While cookies are baking, prepare the chocolate lemon glaze by mixing icing sugar with cocoa powder and lemon juice. Add water gradually until you reach a pudding-like consistency.
  8. Once baked logs have cooled for about 5–8 minutes, brush them generously with glaze until fully coated. If necessary, apply more glaze to thin spots after cooling completely.
  9. Allow logs to cool completely before cutting each log diagonally into approximately ten diamond-shaped cookies. Store in an airtight container with wax paper between layers; they will keep well for up to two weeks or can be frozen for three months.

Nutrition

Find it online: https://dailyrecipetime.com/magenbrot-german-special-occasion-cookies/