Authentic Aachener Printen
Enjoy these traditional German gingerbread-like cookies with a rich, spiced flavor and a delightful chewy texture, perfect for holiday treats or special occasions.
Ingredients
Dough ingredients
- 0.75 cup Graftschafter Sugar Beet Syrup (strongly recommended)
- 0.33 cup brown sugar (firmly packed)
- 1.5 tablespoons water
- 3.5 oz German or Belgian brown rock sugar (pounded and crushed into tiny crystals)
- 1.5 oz homemade candied orange peel
- 2 cups pastry flour or all-purpose flour
- 2.5 tablespoons homemade Lebkuchengewürz
- 0.5 teaspoon baker's ammonia (see blog post for explanation)
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground aniseed
- 0.25 teaspoon salt
Instructions
- Mix flour, lebkuchengewürz, ground anise, baker's ammonia, baking soda, and salt. Set aside.
- Heat sugar beet syrup and brown sugar until dissolved; cool slightly.
- Combine syrup, orange peel, flour mixture, and crushed sugar; knead until smooth. Rest in plastic wrap for at least 5 days.
- Roll out dough to 5mm thickness, cut into shapes, and top with almonds. Bake at 350°F (175°C) for 12-18 minutes until lightly browned.
- Cool completely, then store in an airtight container. Optional: glaze or coat with chocolate.
Notes
For best flavor, use homemade Lebkuchengewürz and allow the dough to rest longer if needed for easier rolling.