Magenbrot

Magenbrot are Swiss-German cookies traditionally served during the holiday season. They are densely soft and packed with tons of spice and chocolate flavor! Using our organic Premium All-Purpose and Spelt whole grain flours, you will soon discover just how addictive these can be. Proscht! 

 Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Magenbrot 

Yield: 48 cookies

Ingredients:

Dough:

320g BSM All-Purpose Premium flour

100g BSM Spelt whole grain flour

100g almond flour

45g cocoa powder

5g pumpkin spice blend

3g ground cinnamon

heavy pinch of ground mace (optional)

5g baking powder

4g fine sea salt

60g orange juice

150g cane sugar

170g molasses

80g candied ginger (finely chopped)

zest of one large orange

120g whole milk (room temp)

1 large egg (room temp)

Glaze:

120g confectioner’s sugar

20g cocoa powder

pinch of sea salt

juice from one small lemon

Method:

In a large sauté pan, combine the sugar, orange juice, molasses, and candied ginger. Stir and heat just until it starts to simmer. Remove from heat and set aside to cool. Add the zest to the wet mixture.

In a large mixing bowl or stand-up mixer bowl, combine the dry ingredients. In another smaller bowl, whisk together the whole milk and egg. Temper the milk and egg mixture into the wet mixture, and whisk until incorporated. Add the wet mixture to the dry ingredients and mix together with a large wooden spoon or use the paddle attachment and stir on low until it forms a dough.

Wrap the dough tightly in plastic wrap and chill for at least 2 hrs or overnight. You can also freeze the dough at this point for up to three months. 

Preheat an oven to 350°F.

Divide the dough into quarters. Roll each dough piece into logs about 13 inches long and 2-inches thick. Place each dough log onto a parchment-lined baking sheet. Bake for about 13 min or until they look like they have just puffed. It’s important to not overbake the logs as they should maintain a soft, chewy center. Too long in the oven will result in a hard cookie. Allow the logs to cool slightly while you make the glaze.

Glaze:

Whisk the listed ingredients together. All of the lemon juice may not be needed. Add a little at a time until the glaze is just slightly thin, but still has body to it. 

Spoon the glaze over the baked logs until fully coated, ensuring the sides are completely coated. Go back over with the glaze to cover any bare spots. Allow the glaze to fully set before cutting the logs on a bias to create the traditional “diamond” look to the cookie.

*The glaze will have slightly crackled on top when fully set. It is best to keep these cookies out at room temperature as chilling will only result in the glaze becoming wet again.

Serve these traditional German-Swiss holiday cookies with tea or coffee, and gift to loved ones this Christmas season.