Magenbrot
Baked in strands, cut into slices, and the end pieces go into the icing
Hello gourmets,
Do you know Magenbrot? You have surely seen these small, traditional Swiss biscuits at the Christmas markets already: soft, spiced and covered with a chocolate icing.
Making them yourself is easier than it looks. They are not baked piece by piece but in three long strands, and the cutting comes afterwards. And one detail sets this apart from all other recipes: the cut-off end pieces are chopped and go into the icing.
Ingredients
Spiced biscuits
Icing
Step by step
Spiced biscuits
The two flours
Put 150 g of White flour and 100 g of Ruchmehl into a large mixing bowl.
Almond powder, sugar, baking powder
Add 50 g of almond powder and 100 g of sugar, then weigh out 1 tbsp of Baking powder with the measuring spoons.
Extra fine white almond powder - 500 gr
Baking powder 80g
Black cocoa powder, 1kg
Gingerbread spice, 60 g
Spices and salt
Add, again using the measuring spoons, 1 tbsp of Cocoa powder, 1/2 tbsp of Gingerbread spice mix and 1 tbsp of Cinnamon powder, plus a pinch of salt.
Liquid ingredients
Preheat the oven to 160 °C fan. Then add the liquid ingredients: 50 g of water, 100 g of milk and 50 g of liquid honey.
Mix briefly
Mix for 30 seconds on low speed with the K-beater until a nice dough forms. Then turn it out onto the floured work surface, so it does not stick.
Bake three strands
Divide the dough into 3 equal pieces of 200 g each and shape three 26 cm long strands. Place them on a perforated tray lined with baking paper and bake them for 15 minutes in the middle of the oven.
Cool and slice
Let the strands cool completely and then cut them into slices about 1.5 cm wide. Important: keep the end pieces, you need 60 g of them for the icing. Chop them up and set them aside.
Icing
Melt the chocolate and butter
Put 100 g of dark chocolate and 100 g of butter into a bowl and melt everything in the microwave for 30 seconds. Stir well and, if not everything has melted yet, add a few more seconds.
Water and cocoa
Pour in 100 g of water and place the bowl in the microwave once more for 30 seconds at 600 watts. Stir well, then stir in 2 tbsp of cocoa powder.
Spices into the icing
Using the measuring spoons, add 1 tbsp of gingerbread spice mix and 1 tbsp of cinnamon powder.
Icing sugar and crumbs
Finally, add 200 g of icing sugar and the 60 g of Magenbrot crumbs and mix everything with the whisk. The icing is now ready. Line a perforated baking tray with baking paper, the glazed pieces will go on top of it shortly.
Coating
Coat the biscuits with icing and place them on the baking paper. A fork is the easiest way to do this.
Dry for two hours
Let the biscuits dry at room temperature for at least 2 hours, until the icing is firm.
Magenbrot
Ingredients
Spiced Guetzli
Icing
Preparation
- Dry ingredients: Mix White flour, Ruchmehl, almond powder, sugar, Baking powder, cocoa, gingerbread spice mix, cinnamon and salt.
- Liquid ingredients: Add 50 g water, 100 g milk and 50 g honey, stir into the dough on a low setting for 30 sec.
- Shaping: Divide into 3 pieces of 200 g each and shape each into a 26 cm long strand.
- Baking: 15 min. at 160 °C fan, then leave to cool completely.
- Cutting: Cut into 1.5 cm wide slices; chop 60 g of end pieces and set aside for the icing.
- Icing: Melt the chocolate and butter, stir in water, cocoa, spices, icing sugar and the crumbs.
- Coating: Turn the pieces in the icing with a fork and leave to dry for at least 2 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Swiss White flour, 1 kg
Extra fine white almond powder - 500 gr
Baking powder 80g
Cocoa powder Velvet, 80 g
Black Cocoa powder, 1kg
Gingerbread spice, 60 g
Ceylon Cinnamon powder, 50 g
Dark chocolate for melting
Ruchmehl 1 kg
Accessories
Measuring spoon set, 4 pieces (2 to 15 ml)
Perforated aluminium baking sheet 40 x 30cm
Baking paper XL 46 x 38 cm, 15 pieces
Whisk 29cm
Small Rubber scraper pink
Delivery in 1 to 2 working days · Free shipping from CHF 100
So you are guaranteed success
The 60 g of chopped end pieces give the icing body and flavour. Don't throw them away when trimming: without them the icing stays thin.
Warm strands crumble under the knife. Patience decides whether the slices turn out even.
The icing is thick and sticky. With a fork you can turn the pieces and let them drip off without everything sticking to your fingers.
Frequently asked questions
Because it isn't a cut-out biscuit but a soft bake. The three strands bake through evenly and are only sliced after cooling, so the crumb stays soft inside.
A ready-made Spice mix of cinnamon, cloves, anise, ginger and nutmeg. Without it the Magenbrot lacks that typical Christmas market note; as a substitute use cinnamon with a knifepoint each of cloves and anise.
Well packed and kept in a cool, dry place about a week. The icing needs to dry through for at least two hours before packing, otherwise everything sticks together.
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