Aachen's traditional chewy cookies can be VERY chewy and VERY spicy, in a cinnamon/licorice/clove kind of way. Coating in almonds, as in the photo above, can bring an added crunch.  For the winter holidays, these can be a lovely addition to your cookie repertoire.

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Makes 65 cookies - tons to share with neighbors and friends

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INGREDIENTS​​  (NB: Measurements are BY WEIGHT)

• 150 g (5.25 ounces) of brown sugar candy (think sugar rock crystals)

• 10 g (0.35 ounces) potash (can substitute baking soda)

• 1 tbsp rum 

• 500 g (17 ounces) beet syrup (can substitute dark corn syrup or even molasses)

• 100 g (3.5 ounces) brown sugar

• 600 g (21 ounces) of flour

• 60 g (2.1 ounces) chopped orange peel

• 1 teaspoon each cinnamon, anise powder and ground coriander

• 1 pinch cloves

• 3 tablespoons milk

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STEPS

1. Put sugar candy in a freezer bag and chop it with the meat tenderizer.

2. Dissolve potash in rum.

3. Heat the beet syrup with sugar and 4 tablespoons of water until the sugar is dissolved.

4. Mix flour with sugar candy, orange peel, cinnamon, anise, coriander and cloves.

5. Knead with potash and syrup to a dough.

6. Let rest in the refrigerator for 4 hours in the refrigerator.

7. Preheat oven to 180 °C (350 °F).

8. Roll out dough 1/2 cm (1/4 inch) thick. Cut into 3 × 7 cm (1 x 2.5 in) rectangles and place 2 cm (1 in) apart on a metal sheet.

9. Brush with milk and bake in the oven (middle) for 10-12 minutes.

 

Recipe adapted and translated from https://www.kuechengoetter.de/rezepte/klassische-aachener-printen-197

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Photo by CherryX