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Magenbrot, German Cookies Recipe

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4 from 7 reviews

Magenbrot is a traditional German spiced cookie with a soft, fluffy texture and a rich, honey-sweetened flavor accented by candied citrus peel and hazelnuts. These diamond-shaped treats are coated with a luscious chocolate-lemon glaze, making them perfect for festive occasions or a cozy snack with tea.

  • Total Time: 45 minutes plus overnight chilling
  • Yield: 80 cookies

Ingredients

Wet Ingredients

  • ¼ cup (60ml) water
  • ¾ cup (150g) sugar
  • ½ cup (170g) honey
  • ½ cup (120ml) milk
  • 1 large egg
  • 2 tablespoons lemon juice
  • A small amount of water (for glaze)

Dry Ingredients

  • ⅔ cup (100g) mixed candied citrus peel, finely chopped
  • 1 cup (100g) toasted, ground hazelnuts
  • 3¼ cups (450g) flour
  • 6 tablespoons (40g) unsweetened cocoa powder (divided: 6 tbsp for dough, 2 tbsp for glaze)
  • 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
  • 1 cup (120g) icing sugar/powdered sugar

Instructions

  1. Heat the wet mixture: In a small saucepan, gently heat the water, sugar, and honey just until the sugar dissolves. Avoid boiling. Remove from heat and let it cool slightly. Meanwhile, finely chop the candied citrus peel.
  2. Combine dry ingredients: In the bowl of a stand mixer, mix the flour, chopped candied peel, toasted ground hazelnuts, 6 tablespoons of cocoa powder, lemon zest, Lebkuchen spice mix, cinnamon, baking soda, baking powder, and sea salt until evenly blended.
  3. Mix wet and dry: Pour the warm honey mixture into the dry ingredients and mix briefly to combine. Add the egg and milk, then knead the mixture using the mixer until a stiff dough forms.
  4. Chill the dough: Shape the dough into a ball, wrap tightly in plastic wrap or seal in a container, and refrigerate overnight or up to 3-4 days. This chilling allows flavors to meld and dough to firm up.
  5. Prepare for baking: Remove dough from 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. Shape the cookies: Divide the dough into 8 equal wedges. Roll each wedge into a ¾-inch (2cm) thick rope approximately 11 inches (28cm) long. Place the ropes on the prepared cookie sheets and gently flatten them with your fingers.
  7. Bake the dough ropes: Bake for 12 to 14 minutes until the rolls puff slightly but remain soft. Remove from oven and let cool for 5 to 8 minutes.
  8. Prepare the glaze: While baking, mix together the icing sugar, 2 tablespoons cocoa powder, and lemon juice. Add water gradually—half a teaspoon at a time—to achieve a thick but pourable glaze similar in consistency to pudding.
  9. Glaze the cookies: Brush the warm cookie logs generously with the chocolate-lemon glaze on all sides. If needed, apply a second coating for full coverage and a glossy finish.
  10. Cool and slice: Let the glazed logs cool completely until the icing hardens. Then cut each log diagonally into approximately 10 diamond-shaped cookies.
  11. Storage: Store the Magenbrot cookies in an airtight tin layered with wax paper to prevent sticking. They keep fresh for up to 2 weeks at room temperature or can be frozen for up to 3 months.

Notes

  • To toast hazelnuts: Spread raw hazelnuts on a baking sheet and roast at 350°F (180°C) for 10-12 minutes until fragrant and skins begin to crack. Rub with a clean towel to remove skins, then grind.
  • Lebkuchen spice mix typically includes a blend of cloves, allspice, nutmeg, and cardamom.
  • Ensure not to boil the honey mixture to preserve its delicate flavors.
  • Allowing the dough to chill enhances the texture and flavor development.
  • Use parchment paper on cookie sheets for easy removal and cleanup.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Find it online: https://iamstarved.com/magenbrot-german-cookies-recipe/