Nut-Free Magenbrot
Satisfy your sweet tooth with this delicious Nut-Free Magenbrot, a classic Swiss-German spiced biscuit that has been thoughtfully adapted to exclude nuts, making it perfect for those with allergies. This recipe combines warm spices like cinnamon, cloves, and cardamom with the rich flavors of cocoa, honey, and dark chocolate, creating a perfectly balanced treat. These chewy, bite-sized cookies are baked to perfection, then coated in a luscious chocolate glaze with a hint of lemon for a zesty finish. With just 30 minutes of prep time and an irresistible aroma that will fill your kitchen, these nut-free Magenbrot slices are ideal for holiday gifting or pairing with a hot cup of coffee. Easy to prepare and loved by all, this timeless recipe is a must-try for those who cherish the comforting flavors of traditional festive baking.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 200 grams brown sugar
- 150 grams honey
- 250 milliliters water
- 100 grams unsalted butter
- 100 grams dark chocolate
- 100 grams powdered sugar
- 3 tablespoons water (for glaze)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground cloves, and ground cardamom.
In a saucepan, combine the brown sugar, honey, and water over medium heat. Stir until the sugar is completely dissolved.
Reduce the heat to low and add the butter. Stir until the butter is melted and the mixture is smooth.
Allow the mixture to cool slightly, then gradually add it to the dry ingredients, mixing until a smooth dough forms.
On a floured surface, shape the dough into a log about 3 cm (1.2 inches) in diameter. Transfer the log to the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes until firm to the touch.
Remove from the oven and let it cool for a few minutes, then cut into 1.5 cm (0.6 inch) thick slices while still warm.
In a saucepan, melt the dark chocolate over low heat.
Once melted, add the powdered sugar, 3 tablespoons of water, and lemon juice to create a smooth glaze.
Dip each Magenbrot slice into the chocolate glaze and place them back on the parchment-lined sheet.
Allow the glaze to set at room temperature before serving or storing in an airtight container.
Nutrition Facts
Calories |
4764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 879.0 g | 320% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 465.9 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 1896 mg | 40% | |
*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.
