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1
Warm the Syrup and Sugar
10 Mins
Warming, about 60°C (140°F)
Put the sugar beet syrup and brown sugar in a saucepan over low heat and stir until the sugar has completely dissolved. Take it off the heat and leave it until it is just lukewarm — about 40°C (104°F) — so it will not cook the flour.
Do not boil the syrup: a gentle warm is enough, and boiling makes the dough tough.
Done when: A smooth, dark syrup with no sugar grains left.
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2
Mix and Knead the Dough
15 Mins
Room temperature, about 20°C (68°F)
Sift the rye and plain flour with the cocoa, cinnamon, anise, cloves, coriander, cardamom, ginger and allspice into a large bowl. Stir in the candied orange and lemon peel, then pour in the lukewarm syrup and the baking soda dissolved in 1 tablespoon of warm water. Knead for 5 minutes until you have a stiff, dark, slightly sticky dough.
If the dough sticks to your hands, dust them with flour rather than adding water — extra water makes Printen soft.
Done when: A stiff, dark dough that holds its shape when pressed.
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3
Rest the Dough Overnight
5 Mins + Overnight
Room temperature, about 20°C (68°F)
Press the dough into a flat disc, wrap it tightly in cling film and leave it at room temperature overnight, or for up to 3 days. This rest is what gives Printen their deep flavour and hard bite.
Do not put the dough in the fridge — cold dough cracks when you roll it.
Done when: A firm, fragrant dough that has darkened slightly.
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4
Roll, Cut and Top
15 Mins
Room temperature, about 20°C (68°F)
Heat the oven to 180°C (350°F) and line two baking trays with baking paper. Roll the dough out to 5 mm thick on a floured surface and cut it into rectangles about 8 cm by 4 cm. Set the pieces on the trays and press a whole almond onto the top of half of them.
Roll the dough evenly — thin spots burn while thick spots stay soft.
Done when: Even 5 mm rectangles, half topped with an almond.
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5
Bake Until Firm
25 Mins
Oven at 180°C (350°F)
Bake at 180°C (350°F) for 20–25 minutes, until the Printen are dark, firm to the touch and dry at the edges. They will feel almost too hard when they come out — that is correct, they are meant to be hard.
Do not overbake past 25 minutes: the syrup can burn and turn bitter.
Done when: Dark, firm biscuits that do not bend when lifted.
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6
Glaze and Store
10 Mins
Cooling, about 40°C (104°F)
While the Printen are still warm, mix the icing sugar with the lemon juice to a thin glaze and brush it over the plain pieces. Leave the almond-topped ones unglazed if you like. Cool completely on a rack, then store in an airtight tin — they are best after 2–3 days, when the flavour has mellowed.
Glaze while warm so the glaze sets in a thin, even coat instead of sitting white and thick.
Done when: A thin, set glaze; Printen that snap cleanly when broken.
auto_awesome Finishing Touches & Plating
Serve the Aachener Printen with black coffee or hot chocolate — they are hard, so dunking is traditional, and they keep their snap for weeks in a tin.
Germany
3h 30m
