If there’s one cookie that evokes the warmth and charm of German holiday markets, it’s Magenbrot. These soft, spiced treats, often shaped into diamond-like slices, have been delighting families for generations with their aromatic blend of spices, cocoa, and candied citrus. The name Magenbrot, literally “stomach bread,” hints at its traditional role as a soothing, mildly spiced treat believed to aid digestion.
Biting into a Magenbrot cookie is like stepping into a cozy European Christmas market: the soft texture gives way to a rich mixture of hazelnuts, cocoa, and the bright, zesty notes of citrus peel. Unlike crunchy cookies, these are tender and slightly chewy, offering a comforting sweetness balanced by the warm, fragrant spices. Perfect for gifting, pairing with coffee or tea, or simply enjoying during the holiday season, Magenbrot is a recipe worth savoring—and making a tradition in your home.
Recipe Overview
Magenbrot are soft, spiced German cookies flavored with cocoa, hazelnuts, citrus peel, and a medley of warm spices. After baking, they are brushed with a glossy cocoa-lemon glaze and cut into diamond shapes, creating a festive, aromatic treat that keeps beautifully in tins or the freezer.
Ingredients & Instructions
Here’s a detailed guide to making traditional Magenbrot, with tips to ensure a perfect bake every time.
Ingredients
- ¼ cup water
- ¾ cup sugar
- ½ cup honey
- ⅔ cup mixed candied citrus peel, finely chopped
- 1 cup toasted, ground hazelnuts
- 3¼ cups flour (regular or gluten-free blend)
- 6 tbsp unsweetened cocoa powder
- Zest of 1 lemon
- 2 tbsp German Lebkuchen spice mix (or pumpkin pie/apple pie spice)
- 1 tsp cinnamon
- ½ tsp fine sea salt
- 2 tsp baking soda
- 1 tsp baking powder
- ½ cup milk
- 1 large egg
- 1 cup icing sugar/powdered sugar (for glaze)
- 2 tbsp unsweetened cocoa powder (for glaze)
- 2 tbsp lemon juice (for glaze)
- Small amount of water (for glaze, if needed)
Step-by-Step Instructions
1. Prepare the Honey Mixture
In a small saucepan, heat water, sugar, and honey over low-medium heat until the sugar dissolves completely. Remove from heat and let cool slightly—warm, not hot, to avoid curdling the egg in the dough.
Tip: Stir occasionally to ensure the honey and sugar blend smoothly.
2. Mix Dry Ingredients
In a large bowl or stand mixer, combine:
- Flour
- Chopped candied citrus peel
- Ground hazelnuts
- Cocoa powder
- Lemon zest
- Spices (Lebkuchen mix and cinnamon)
- Baking soda
- Baking powder
- Salt
Mix until evenly distributed. These dry ingredients form the aromatic backbone of the dough.
3. Form the Dough
Pour the slightly cooled honey mixture into the dry ingredients. Add egg and milk, then knead until a stiff dough forms. The dough should be pliable but firm enough to shape.
Wrap the dough in plastic wrap and chill overnight or up to 3–4 days. This resting period allows the flavors to deepen and the dough to firm up, making it easier to roll and shape.
4. Shape the Cookies
Preheat the oven to 350°F (180°C) and grease or line baking sheets. Remove the dough from the fridge and let it sit at room temperature for about 30 minutes.
Divide the dough into 8 wedges. Roll each wedge into an 11-inch rope approximately ¾-inch thick, then flatten slightly with your fingers.
Tip: Dust your hands lightly with flour to prevent sticking.
5. Bake the Logs
Place the shaped dough on prepared baking sheets and bake for 12–14 minutes, until puffed but still soft. Avoid overbaking to maintain that tender texture.
6. Prepare the Glaze
While the logs bake, whisk together:
- Icing sugar
- Cocoa powder
- Lemon juice
Add water ½ teaspoon at a time until the glaze reaches a thick, pudding-like consistency suitable for brushing.
7. Glaze and Slice
Brush the warm logs with the cocoa-lemon glaze. Let them cool completely, then slice diagonally into diamond shapes, creating the signature Magenbrot appearance.
8. Storage
Store in an airtight tin, layering with wax paper to prevent sticking. These cookies last up to 2 weeks at room temperature, or can be frozen for up to 3 months.
Pro Tip: The flavors deepen over time, so waiting a day or two before slicing can enhance the taste.
Cooking Tips & Variations
Magenbrot is a versatile cookie that allows for a few creative twists:
1. Nut Alternatives
While hazelnuts are traditional, you can use almonds, walnuts, or a mix for different textures and flavors. Toast them lightly to maximize aroma.
2. Spice Variations
Experiment with ginger, cloves, or nutmeg alongside the Lebkuchen spice mix to customize the warmth of your cookies.
3. Gluten-Free Option
Swap in a gluten-free flour blend and ensure your baking powder is gluten-free for a delightful, allergy-friendly version.
4. Citrus Peel Choices
Try orange or lemon peel, or a combination, to create a slightly different flavor profile. Candied ginger can also add a zingy twist.
5. Glaze Adjustments
For a more chocolatey glaze, increase cocoa powder slightly. For a tangier finish, add a bit more lemon juice.
Storage & Serving Suggestions
- Room Temperature: Keep in an airtight tin with wax paper layers for up to 2 weeks.
- Freezer: Freeze for up to 3 months and thaw at room temperature before serving.
- Serving: Pair Magenbrot with coffee, tea, or mulled wine for a festive experience. They also make lovely gifts during the holidays or special occasions.
Magenbrot captures the heart of German baking—soft, spiced, and irresistibly aromatic. These cookies are more than a sweet treat; they’re a tradition, bringing warmth and festive cheer to any table. With a tender bite, a rich spice blend, and a glossy cocoa-lemon glaze, Magenbrot is perfect for holiday celebrations, gifting, or cozy afternoons at home.
Once you bake your first batch, the scent alone will transport you to bustling European markets, and every bite will make you feel the joy of homemade comfort. With this recipe, you can carry on a centuries-old tradition right in your kitchen.
FAQs
1. Can I make Magenbrot ahead of time?
Yes! The dough can be chilled for 3–4 days. The cookies also taste better after resting a day or two.
2. Can I freeze these cookies?
Absolutely. Freeze after glazing and slicing for up to 3 months. Thaw at room temperature.
3. Can I make them gluten-free?
Yes! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
4. Can I use other nuts?
Hazelnuts are traditional, but almonds, walnuts, or pecans work well too. Toast for better flavor.
5. How long do they last?
Stored in an airtight tin, they keep fresh for up to 2 weeks at room temperature.
Magenbrot are soft, spiced German cookies with hazelnuts, cocoa, and candied citrus, topped with a cocoa-lemon glaze. Perfect for holidays and gifting!
