Dairy-Free Magenbrot

Delight in the comforting spice and rich chocolatey glaze of Dairy-Free Magenbrot, a Swiss-inspired treat perfect for the holiday season or year-round indulgence. This recipe puts a dairy-free twist on the traditional soft, spiced biscuits, combining warm notes of cinnamon, cloves, nutmeg, and ginger with a luscious dark chocolate coating. Sweetened with honey and infused with a hint of almond extract, the dough is simple to prepare and baked to perfection for a crispy exterior and tender interior. The dairy-free chocolate glaze adds a decadent finish, making these bites a crowd-pleaser for those with dietary restrictions. Perfect as a giftable treat, a festive dessert, or simply paired with a hot cup of tea, this vegan-friendly Magenbrot is an irresistible fusion of bold flavors and timeless charm.

Nutriscore Rating: 50/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 20

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, sift together the flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake for 15 minutes, then remove and let them cool slightly.

Step 7

Slice the logs diagonally into pieces about 1.5 cm (0.6 inch) thick. Return the slices to the baking sheet, cut-side up.

Step 8

Bake for an additional 10 minutes until firm. Allow to cool completely on a wire rack.

Step 9

For the glaze, melt the dark chocolate in a heatproof bowl over simmering water or in a microwave in short bursts, stirring each time.

Step 10

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.

Step 11

Once the glaze has set completely, the Magenbrot is ready to serve or store in an airtight container.

Nutrition Facts

Serving size	(842.4g)

Amount per serving	% Daily Value*
Calories	3116.4

Total Fat 78.8g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 28.4g
Cholesterol 0mg	0%
Sodium 1080.2mg	0%
Total Carbohydrate 578.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 329.7g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 142.6mg	0%
Iron 26.8mg	0%
Potassium 962.8mg	0%

*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.

Source of Calories

Fat: 22.4%

Protein: 4.6%

Carbs: 73.0%