Dairy-Free Magenbrot
Discover the irresistible charm of Dairy-Free Magenbrot, a traditional Swiss and German spiced cookie with a modern twist—completely free of dairy! Perfectly spiced with cinnamon, cloves, nutmeg, and ginger, this soft-baked treat carries the comforting warmth of holiday flavors. The dough is sweetened with honey and enhanced by a hint of almond extract, then baked until golden and dipped in a rich dairy-free dark chocolate glaze for an indulgent finish. Ideal for festive gatherings or as a homemade gift, this recipe is simple to prepare and offers a satisfying blend of rustic textures and sophisticated flavors. Whether you're catering to special dietary needs or simply looking for a new holiday favorite, these delightful cookies are sure to impress!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 100 grams Honey
- 80 milliliters Water
- 50 milliliters Vegetable oil
- 0.5 teaspoon Almond extract
- 100 grams Dark chocolate (dairy-free)
- 50 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.
In a medium saucepan, combine the granulated sugar, honey, and water. Stir over low heat until the sugar is dissolved. Remove from heat and add the vegetable oil and almond extract.
Pour the wet mixture into the dry ingredients and stir until a smooth dough forms. If the dough is too sticky, add a bit more flour.
Divide the dough into two portions. Roll each portion into a log about 2.5 cm (1 inch) in diameter. Place the logs on the prepared baking sheet.
Bake for 15 minutes, then remove and let them cool slightly.
Slice the logs diagonally into pieces about 1.5 cm (0.6 inch) thick. Return the slices to the baking sheet, cut-side up.
Bake for an additional 10 minutes until firm. Allow to cool completely on a wire rack.
For the glaze, melt the dark chocolate in a heatproof bowl over simmering water or in a microwave in short bursts, stirring each time.
Once melted, add the powdered sugar and mix until smooth. Dip each Magenbrot piece in the chocolate glaze, coating one side, and place on a wire rack to set.
Once the glaze has set completely, the Magenbrot is ready to serve or store in an airtight container.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 584.2 g | 212% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 328.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
