A German Christmas is incomplete without Magenbrot, the ever popular gingerbread treats found at every German Christmas market. Flavored with a variety of warming spices, honey, hazelnuts, orange, and chocolate, these gingerbread cookies are absolutely delicious!
What is Magenbrot?
Originating in Germany and also popular in Switzerland, Magenbrot is Christmastime favorite and a traditional staple sold at German Christmas markets. The name Magenbrot translates from German as “stomach bread”, referring to the variety of spices in it traditionally thought to aid in digestion. It has also gone by other names including Alpenkräuter-Brot, Kräuterbrot, and Gewürzkuchen – each name emphasizing the presence of spices as a central ingredient.
The combination of these spices is a popular blend in Germany known as Lebkuchengewürz (gingerbread spices) which consists of such spices as cinnamon, cloves, cardamom, star anise, mace, and more. Though easy to find in Germany, it’s challenging to find this spice blend elsewhere. But even so, we highly recommend making your own for the reason that the flavors are much fresher and more vibrant than any store-bought blend. Check out our recipe for homemade Lebkuchengewürz. This is the same blend you will need for making other traditional German baked goods including Lebkuchen, Printen, and Pfeffernüsse.
Magenbrot shares many of the same ingredients as gingerbread but includes the addition of chocolate. The addition of honey, hazelnuts and candied orange peel also contributes to its distinctive flavor as does the final glaze the cookies are dipped in.
Walking past the vendors at the German Christmas markets it’s hard to miss the characteristic look of Magenbrot lying behind the glass, beckoning to you with their unmistakable fragrance. The gingerbread cookies are scooped into bags for purchase and you can enjoy nibbling on them as you stroll through the magical market while simultaneously sipping a cup of steaming hot Glühwein or Kinderpunsch.
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Magenbrot Recipe
Let’s get started!
Combine the flours, nut meal, cocoa powder, baking powder, baking soda, Lebkuchengewürz, cinnamon and salt in a large mixing bowl. Stir in the candied orange peel.
Place honey, sugar, water, and lemon zest in a small saucepan and simmer until the sugar is dissolved.
Stir the warm honey syrup and the milk into the flour mixture.
Stir to combine until a stiff dough forms. Start will less milk and add more as needed if the dough is too dry. Cover and let sit overnight or up to 24 hours to allow the flavors time to mature.
Divide the dough into four equal portions.
Preheat the oven to 350 F (175 C).
Roll each piece of dough into logs about 1 to 1 1/2 inches in diameter.
Place the logs about 3 inches apart on a lined baking sheet. Gently press to slightly flatten the logs.
Bake for 15 minutes. Let cool a few minutes and then, while the gingerbread is still warm, slice each log at a diagonal into 1 to 1 1/2 inch wide pieces.
Let the Magenbrot air dry at room temperature overnight or up to 24 hours.
To Make the Glaze:
Place the sugar and water in a small saucepan and, using a candy thermometer, simmer until the mixture reaches 234 F (113 C). If you don’t get it fully up to this temperature the glaze will not set and will be wet and sticky. If the temperature far exceeds 234 F the glaze will be dry and crumbly. Get it as close to 234 F as possible (a little over is better than a little under).
Once the glaze reaches 234 F remove it from the heat and whisk in the cocoa powder and vanilla extract.
Place the Magenbrot in a large mixing bowl and immediately pour over the hot glaze, stirring to evenly coat the Magenbrot.
Place the wet Magenbrot on a lined baking sheet in a single layer so they are not touching each other and let them dry completely.
Store the Magenbrot in an airtight container where it will keep for 2-3 weeks.
Enjoy!
For more traditional German Christmas baked goods be sure to try our:
Magenbrot (German Gingerbread Bites)
Ingredients
- 1/3 cup honey
- 3/4 cup sugar
- 1/2 cup water
- zest of one lemon
- 2 1/4 cup all-purpose flour
- 1 1/4 cup whole wheat flour
- 1/2 cup hazelnut or almond meal
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons homemade Lebkuchengewürz (homemade highly recommended for best flavor, click link for recipe)
- OR store-bought Lebkuchengewürz
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoon finely minced candied orange peel (strongly recommend homemade for the BEST flavor, click link for recipe)
- OR store-bought candied orange peel
- 1/2 cup milk (**start with less and add more as needed. If dough is too dry add a little extra.)
- For the Glaze:
- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon cocoa powder
- 1 teaspoon quality pure vanilla extract
Instructions
- Place honey, sugar, water, and lemon zest in a small saucepan and simmer until the sugar is dissolved.
- Combine the flours, nut meal, cocoa powder, baking powder, baking soda, Lebkuchengewürz, cinnamon and salt in a large mixing bowl. Stir in the candied orange peel. Stir the warm honey syrup and the milk into the flour and stir to combine until a stiff dough forms. Start will less milk and add more as needed if the dough is too dry. Cover and let sit overnight at room temperature or up to 24 hours to allow the flavors time to mature.
- Preheat the oven to 350 F (175 C).Divide the dough into 4 equal pieces and roll each piece into logs about 1 to 1 1/2 inches in diameter. Place the logs about 3 inches apart on a lined baking sheet. Gently press to slightly flatten the logs. Bake for 15 minutes. Let cool a few minutes and then, while the gingerbread is still warm, slice each log at a diagonal into 1 to 1 1/2 inch wide pieces. Let the Magenbrot air dry at room temperature overnight or up to 24 hours.
- To Make the Glaze:Place the sugar and water in a small saucepan and, using a candy thermometer, simmer until the mixture reaches 234 F (113 C). If you don't get it fully up to this temperature the glaze will not set and will be wet and sticky. If the temperature far exceeds 234 F the glaze will be dry and crumbly. Get it as close to 234 F as possible (a little over is better than a little under). Once the mixture reaches 234 F remove it from the heat and whisk in the cocoa powder and vanilla extract.
- Place the Magenbrot in a large mixing bowl and immediately pour over the hot glaze, stirring to evenly coat the Magenbrot. Place the wet Magenbrot on a lined baking sheet in a single layer so they are not touching each other and let them dry completely. Once completely dry, store the Magenbrot in an airtight container where it will keep for 2-3 weeks. Makes about 60 pieces depending on the width.
Claire Fons says
These are amazing. They’re quite sweet with the glaze (that makes a lot of glaze!). but that’s what coffee or gluhwein is for!
Kimberly Killebrew says
Exactly, Claire! :) I’m so glad you enjoyed these, thanks so much for the feedback!
Stephan says
Should the dough be rested in the Refrigerator or at room temperature? Thanks
Kimberly Killebrew says
Hi Stephan, let it rest at room temperature. Happy baking! :)
Laura says
This looks delicious. Due to food allergies, I cannot use hazelnuts or almonds. Would ground pecans be an acceptable substitute? Or do you have another recommendation? Thanks!
Kimberly Killebrew says
Hi Laura, it will of course have a very different flavor profile but yes, you can use pecans and/or walnuts.
Joanne says
These were delicious. Turned out just like the ones I’ve had from a German bakery here in Canada. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Joanne, I’m so glad you enjoyed them, thank you!