Magenbrot
Magenbrot translates to ‘stomach bread,’ which doesn’t sound terribly appealing. But the name refers to the stomach-friendly spices used to make this holiday specialty found throughout northern Switzerland and southern Germany. Cloves, cinnamon, star anise and mace are the traditional spices, but any gingerbread spice works just as well.
The dough is a simple mixture baked in the form of logs, then cut into diamond shapes or something like the classic Italian biscotti. The cooled ‘bread’ pieces are tossed with a sweet and spiced cocoa glaze and cooled further to allow the glaze to set.
Homemade Maggenbrot keeps for 3-5
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Magenbrot translates to ‘stomach bread,’ which doesn’t sound terribly appealing. But the name refers to the stomach-friendly spices used to make this holiday specialty found throughout northern Switzerland and southern Germany. Cloves, cinnamon, star anise and mace are the traditional spices, but any gingerbread spice works just as well.
The dough is a simple mixture baked in the form of logs, then cut into diamond shapes or something like the classic Italian biscotti. The cooled ‘bread’ pieces are tossed with a sweet and spiced cocoa glaze and cooled further to allow the glaze to set.
Homemade Maggenbrot keeps for 3-5 days in an airtight container…but I’m guessing they will disappear long before that.
Difficulty: simple to moderate
Yield: makes 25-35