Aachener Printen (Germany)
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.
Makes 65 cookies - tons to share with neighbors and friends
INGREDIENTS (NB: Measurements are BY WEIGHT)
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150 g (5.25 ounces) of brown sugar candy (think sugar rock crystals)
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10 g (0.35 ounces) potash (can substitute baking soda)
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1 tbsp rum
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500 g (17 ounces) beet syrup (can substitute dark corn syrup or even molasses)
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100 g (3.5 ounces) brown sugar
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600 g (21 ounces) of flour
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60 g (2.1 ounces) chopped orange peel
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1 teaspoon each cinnamon, anise powder and ground coriander
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1 pinch cloves
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3 tablespoons milk
STEPS
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Put sugar candy in a freezer bag and chop it with the meat tenderizer.
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Dissolve potash in rum.
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Heat the beet syrup with sugar and 4 tablespoons of water until the sugar is dissolved.
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Mix flour with sugar candy, orange peel, cinnamon, anise, coriander and cloves.
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Knead with potash and syrup to a dough.
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Let rest in the refrigerator for 4 hours in the refrigerator.
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Preheat oven to 180 °C (350 °F).
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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.
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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
Photo by CherryX