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Magenbrot, German special occasion Cookies

Magenbrot, German Christmas Cookies
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Delight in homemade Magenbrot, German special occasion Cookies! Soft and chewy, perfect for festive gatherings. Try this easy recipe today!

Ingredients

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  • 3¼ cups flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 tablespoons German Lebkuchen spice mix
  • 1 teaspoon cinnamon
  • ¼ cup water
  • ¾ cup sugar
  • ½ cup honey
  • ½ cup milk
  • 1 large egg
  • â…” cup mixed candied citrus peel, finely chopped
  • 1 cup toasted ground hazelnuts
  • zest of one lemon
  • 1 cup icing sugar
  • 2 tablespoons unsweetened cocoa powder for glaze
  • 2 tablespoons lemon juice
  • small amount of water, if needed

Instructions

  1. In a small saucepan, heat the water, sugar, and honey just until the sugar is melted—do not let it boil. Set aside to cool slightly. Finely chop the candied citrus peel.
  2. In the bowl of a stand mixer, combine flour, chopped candied peel, ground hazelnuts, cocoa powder, lemon zest, spices (Lebkuchen spice mix and cinnamon), baking soda, baking powder, and salt. Mix together until well combined.
  3. Pour in the warm honey mixture into the dry ingredients and mix thoroughly. Add in the egg and milk. Knead until you achieve a stiff dough.
  4. Form the dough into a ball and wrap it in plastic wrap. Chill overnight or up to three days in the fridge.
  5. Remove dough from fridge after chilling time is complete; let sit at room temperature for about 30 minutes. Preheat oven to 350°F (180°C). Grease two cookie sheets or line with parchment paper.
  6. Cut chilled dough into eight wedges. Roll each wedge into a rope approximately ¾ inch thick and about 11 inches long. Place ropes on prepared cookie sheets; flatten slightly with fingers.
  7. Bake cookies for about 12 to 14 minutes. They should be puffed but still soft when done.
  8. While cookies bake, stir together glaze ingredients: icing sugar, cocoa powder, lemon juice. Add water gradually until you achieve a thick but runny glaze consistency similar to pudding.
  9. Once baked logs have cooled for about five to eight minutes, brush them with glaze until fully coated on tops and sides.
  10. Let logs cool completely before slicing each log diagonally into about ten diamond-shaped cookies. Once icing has hardened, store cookies in an airtight tin with wax paper between layers for up to two weeks or freeze for three months.

Nutrition

Find it online: https://trandtaste.com/magenbrot-german-christmas-cookies/

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