Alpenbrot or Magenbrot – German Christmas Lebkuchen

The Christmas cookie Alpenbrot or Magenbrot is a small Lebkuchen (gingerbread) that is a very delicious holiday Lebkuchen to make. You can buy the Alpenbrot throughout Germany and if you would translate it  literally, it means “bread of the alps” (originated in Switzerland).
The word Magenbrot though directly translates directly “stomach-bread” as it is believed to help improve digestion. This recipe first appeared in Swiss cooking books in the late 18 century. It is usually sold at  Christmas markets in Northern Switzerland and Southern Germany. Happy Baking!

Ingredients Alpenbrot/Magenbrot

Dough
150 g honey
120 g sugar
1 egg
30 g sugar
80 ml milk
500 g  all purpose flour
zest ot 1/2 orange
30 g cocoa unsweetened
Kirschwasser (optional)
1 tsp of each:
cinnamon powder, ginger bread spice – Find it here –
1 tsp baking powder or 7g Hirschhornsalz (ammonium carbonate)

Glaze
150 g powdered sugar
1 tbsp lemon juice
warm water

Baking Instructions Alpenbrot/Magenbrot

– Warm honey slightly so it gets liquid (if is already liquid form skip this step). Don’t bring to a boil!
– Mix honey, sugar and water in a bowl.
– Place bowl in a pan with water and heat up until the mixture is about 60°C (140°F) warm.
– Mix egg with sugar and mix until bubbly. Add to the honey.
– If you use Hirschhornsalz dissolve it in the milk, and add to honey.
– Using baking powder: mix it with the flour.
– Add cocoa, and spices, zest, flour and Kirschwasser to the honey dough.
– Mix everything well.
– Knead the dough until you get a smooth dough.

– Cut the dough into 4 parts. Form a roll of each part, 1 inch diameter.
– Layer parchment paper on a baking tray, and place the four rolls of dough on it. Make sure there is enough room between the stripes
– Heat the oven to 200°C (400°F).
– Bake for 15 to 20 minutes in the middle of the oven.
– Let the rolls cool off

– Mix ingredients for the glaze and spread over the rolls.
– When glaze is firm, cut the roles slightly angular in pieces of about 2 cm (1 inch).
The Magenbrot should have a crust but the inside should be soft.

TIP
Store the Magenbrot in a dry and sealed box like a tin container, so it will be good for 2-3 weeks.
Do not store too long, the Magenbrot will dry off and get hard.

The Original Swiss Version Instead of Using a Glaze

Lebkuchen Spice
20% anise,
14% cloves, 14% ginger
18% coriander, 9% nutmeg, 5% cardamom und 20% cinnamon

Magenbrot from the German Brand Weiss – Buy it Here – 

Video from a Swiss Baker Making Magenbrot – It’s in German