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Aachener Printen: photo of the dish
Illustrative photo: Sven Teschke — CC BY-SA 3.0 de, Wikimedia Commons
Snacks & baking

Aachener Printen

Spiced biscuits from Aachen, made with honey and cinnamon, with a dense, crunchy texture. They are eaten mainly during the Christmas season and keep well for a long time.

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Ingredients

Ingredients

Glaçage

Spices & seasoning

Optional extras

Instructions

  1. Gently warm the honey with the brown sugar until fully dissolved, without letting it boil. Let it cool slightly.
  2. Add the soft butter, then the beaten egg, and mix.
  3. Combine the flour, bicarbonate, spices and orange peel. Gradually work this into the honey mixture, then add the milk to obtain a soft dough.
  4. Cover and refrigerate the dough for 12 hours, or at least overnight.
  5. Preheat the oven to 180 °C. Roll the dough out to 5 mm thick on a floured surface and cut rectangles measuring 6 x 3 cm.
  6. Arrange the biscuits on a tray lined with baking paper, spacing them slightly, and bake for 10 to 12 minutes until firm and lightly golden.
  7. Mix the icing sugar and water to a smooth glaze, then spread it over the biscuits while still warm.
  8. Let them dry completely before storing in an airtight tin.

Variations and tips

Almond version. Scatter the flaked almonds over the biscuits before baking for a crunchier finish.

Using what's available here. If you don't have candied orange peel, replace it with the finely grated zest of an unwaxed orange.

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Original Ecomely recipe.