Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1/4 cup milk
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs to the butter mixture, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Stir in the raisins, chopped almonds, and milk until the dough comes together.
7. On a lightly floured surface, shape the dough into a log about 12 inches (30 cm) long and 3 inches (8 cm) wide.
8. Place the log on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
9. Remove the log from the oven and let it cool for 10 minutes.
10. Using a serrated knife, cut the log into 1/2-inch (1 cm) thick slices.
11. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until crisp and dry.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- This recipe makes about 24 slices.
Nutritional information:
- Calories: 120 per slice
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins, such as cranberries or chopped apricots.
- You can use any type of nuts instead of almonds, such as walnuts or pecans.
Variations:
- You can add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- You can sprinkle the sliced Magenbrot with powdered sugar before serving.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the dough, or the Magenbrot will be tough.
- If the dough is too dry, add a little more milk.
Storage instructions:
- Store the Magenbrot in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the Magenbrot, place it in a 350°F (180°C) oven for 5-10 minutes, or until crisp.
Presentation ideas:
- Serve the Magenbrot on a platter with a dusting of powdered sugar.
Garnishes:
- You can garnish the Magenbrot with chopped nuts or dried fruit.
Pairings:
- Magenbrot pairs well with a cup of coffee or tea.
Suggested side dishes:
- Magenbrot is a sweet treat that doesn't require any side dishes.
Troubleshooting advice:
- If the Magenbrot is too dry, add a little more milk to the dough.
- If the Magenbrot is too moist, bake it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the Magenbrot in an airtight container to prevent it from going stale.
Food history:
- Magenbrot is a traditional Swiss snack that is often served during the Christmas season.
Flavor profiles:
- Magenbrot is a sweet and spicy treat that is flavored with cinnamon, nutmeg, and cloves.
Serving suggestions:
- Serve the Magenbrot as a snack or dessert.
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Region: German