Home ยป Dessert ยป Authentic Aachener Printen

Authentic Aachener Printen

This post may contain affiliate links. See my disclosure policy.

This authentic Aachener Printen recipe yields those world famous German Lebkuchen (gingerbread) cookies that are richly spiced with deep caramel-like flavor notes!

aachener printen recipe traditional authentic German lebkuchen

The city of Aachen, Germany is famous for at least a couple of reasons.ย  It was the seat of Charlemagne’s empire and is home to a UNESCO heritage site, the Aachener Cathedral, where Charlemagne is buried.ย  It was a popular pilgrimage for centuries and remains so today.ย  But it’s also famous for one of Germany’s most popular varieties of Lebkuchen (gingerbread) known as Aachener Printen.ย  In fact the two commonly go hand in hand:ย  Tourists visiting the cathedral will often stop by a bakery or cafe to enjoy the city’s world famous Printen.

What are Printen?

Aachener Printen are a type of German gingerbread that are richly spiced, have a deep caramel-like flavor notes, and a hard texture.ย  The standing joke is that Aachener printen are so hard that the bakers have a standing contract with the city’s dentists!ย  Printen are characteristically hard because they’re a very low-moisture cookie:ย  They contain no eggs, fat, milk, virtually no water, and contain three types of sugar which caramelize during baking.

Aachen is so proud of these cookies that they have become safeguarded with a DOP designation (Protected Designation of Origin), which means that commercially-sold Aachener Printen can only be made in the city of Aachen.ย  It’s estimated that Aachen’s bakers produce more than 4,500 tons of Printen every year.ย  ย  That’s 9 million pounds!

aachener printen recipe traditional best lebkuchen German authentic

Traditionally Aachener Printen were shaped in wooden molds in the designs of saints and soldiers in a similar tradition to Belgian Speculoos (Belgium is where Printen are thought to have originated prior to the 15th century) but for many generations now are most commonly simply cut into rectangles, though more elaborate designs can still be found.

Originally the Printen were sweetened with American wildflower honey which was exported from the U.S. to England and from England to Germany.ย  Centuries ago Printen were actually often sold in Aachen’s pharmacies because with their combination of honey, spices and herbs were thought to have medical benefits!ย  ย However in 1809 Napoleon banned all trade with the United States. German bakers had to improvise, which led to the creation of sugar beet syrup and that has remained the sweetener of choice for Printen ever since.

What Is Potash and Baker’s Ammonia?

Authentic German Printen recipes call for a combination of what’s called Hirschhornsalz (baker’s ammonia) and Pottasche (potash).ย ย That’s ammonium carbonate and potassium carbonate, both of which were used as leavening agents before baking powder and baking soda came along.ย  Baking soda is a suitable substitute for potash.ย  However, while baking powder is what’s commonly called for a substitute for the baker’s ammonia, it will not yield the same results.

As I discuss in my recipes for authentic German Springerle and traditional Speculoos, baker’s ammonia has a very unique effect on the baked goods.ย  As the Printen are baking, the tiny crystals in the baker’s ammonia break down and leave behind tiny air pockets in the crumb, creating a honey-combed, porous crumb that gives otherwise rock hard baked goods a more delicate, crispier and crunchier texture.ย  You will not get this effect with baking powder.

aachener printen recipe traditional best lebkuchen German authentic

Sugar Beet Syrup, Corn Syrup, Molasses, or Golden Syrup – What To Use?

Printen are made with an ingredient known in German as Zuckerrรผbensirup.ย  That translates to “sugar beet syrup”.ย  For whatever reason you cannot find sugar beet syrup in the U.S..ย  Consequently virtually all recipes in the U.S. call for dark corn syrup as a substitute, which is absolutely not the same thing.ย  They’re made from different plants and have a significantly different flavor.

The best substitute I have found is a combination of light molasses and British golden syrup.ย  (Not to be confused with the American brand Golden Eagle Syrup which is a blend that includes corn syrup and high fructose corn syrup.)ย  Do not use dark or blackstrap molasses as the flavor is more bitter and overpowering.ย  Using of 50/50 blend of light molasses and golden syrup is a suitable substitute for the fruity and caramel-like flavor of sugar beet syrup.

Check out our recipe for Homemade Golden Syrup.

But if you can possibly find it, we strongly recommend using German sugar beet syrup.ย  ย You can find German imported Grafschafter Sugar Beet Syrup on Amazon.ย 

What Is Brown Rock Sugar?

Another ingredient called for in traditional Aachener Printen is brauner Kandiszucker and is often referred to as German or Belgian brown rock sugar.ย  Brown rock sugar is brown cane sugar that has been melted down and crystallized into semi-translucent chunks.ย  It is commonly used as a sweetener for tea and has a deep, rich flavor with hints of caramel.ย  ย I picked up several bags of it this summer when we went to Belgium and you can also find brown rock sugar on Amazon. ย 

Don’t be tempted to omit this traditional ingredient.

The inclusion of brown rock sugar in the Printen (which are smashed before adding them) means that each bite results in a delightful explosion of tiny sugar crystals.

brown rock sugar for Aachener printen

Two Things We STRONGLY Recommend Making Yourself:

For the very best flavor results we strongly recommend using Homemade Candied Orange Peel.

It’s easy to make and trust us, it makes ALL the difference!ย  All of our readers who have made and used it for our other recipes agree.

candied lemon peel candied orange peel recipe homemade

The other ingredient we strongly recommend you make yourself:ย  Homemade German Lebkuchengewรผrz.

This traditional German gingerbread spice blend is what gives these and other Lebkuchen recipes their characteristic flavor.ย  Not only is store-bought authentic German Lebkuchengewรผrz very difficult to find in the U.S., its flavor (having sat in the package for who knows how long) cannot come close to competing with the robust and vibrant flavor of freshly toasted and ground spices in our homemade blend.

lebkuchengewurz recipe homemade

You are now equipped with all of the ingredients you’ll need.

You are now ready to make these world famous traditional Aachener Printen!

aachener printen recipe traditional best authentic German Lebkuchen

Aachener Printen Recipe

Let’s get started!

Place the brown rock sugar in a thick ziplock bag and use a meat mallet or similar to pound and crush the sugar into tiny crystals.ย  Set aside until ready to use.

what is brown rock sugar

In a large mixing bowl, combine the flour, lebkuchengewรผrz, ground anise, baker’s ammonia, baking soda and salt.

In a small saucepan heat the sugar beet syrup and brown sugar until the brown sugar is completely dissolved.ย  Let it cool down a bit.

how to make aachener printen

Pour the syrup mixture into the bowl of a stand mixer and add the candied orange peel.

Add the flour mixture and the crushed brown rock sugar.

how to make aachener printen

Using the paddle attachment, mix the ingredients until fully combined.ย  The dough will be soft and pliable but not sticky.ย  If the dough is very sticky add a little more flour.ย  If the dough is too dry, add a tiny bit of water.

If you don’t have a stand mixer you can stir and then knead this by hand.

how to make aachener printen

Form the dough into a flattened 1-inch thick disk, wrap really well in plastic wrap and let the dough rest in a cool place (NOT IN THE FRIDGE) for 24-48 hours.

Roll the dough out onto a non-stick surface (I use plastic wrap) to about 1/4 inch or 5mm thickness.ย  If the dough is too sticky knead in a little more flour.

how to make aachener printen

At this point you can either press the dough into lightly floured wooden molds, invert the molds and cut out the designs (using the scraps to make more Printen), or you can cut the dough into small rectangles.

Place the Printen on a lined cookie sheet and place a whole blanched almond on top (or however you’d like to design them).

At this point you can either bake them immediately or you can glaze them.ย  For the glaze you can either brush the cookies with a little milk before baking them to create a sheen OR you can bake the cookies first and brush them while they’re still hot with a glaze made from half sugar beet syrup/half water and let them sit to dry, then store them in an airtight container (they may still be a little sticky).

Another option is to coat or dip them in chocolate after they’re baked and fully cooled.ย  You can add one or more whole blanched almonds while the chocolate is still wet or cover them in sliced or slivered almonds.

In an oven preheated to 350 F bake the Printen for 12-18 minutes until lightly browned.

how to make aachener printen

Properly stored in an airtight container in a cool place, Aachener Printen will keep for several months and their flavor only gets better with time.

how to store Aachener printen

Enjoy!

aachener printen recipe traditional German lebkuchen gingerbread cookies

For more incredible German goodies, be sure to try our Authentic German:

as well as our Austrianย Vanillekipferl, Linserkekse, Kaiserchmarrn and Apple Strudel!

aachener printen recipe traditional authentic German lebkuchen

Authentic Aachener Printen

The world famous Aachener Printen - richly spiced with deep caramel-like flavor notes!
5 from 13 votes
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day 35 minutes
Course Dessert
Cuisine German
Servings 18 Printen (depending on size)
Calories 138 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, combine the flour, lebkuchengewรผrz, ground anise, baker's ammonia, baking soda and salt. Set aside until ready to use.
  • In a small saucepan heat the sugar beet syrup and brown sugar until the brown sugar is completely dissolved.ย  Let it cool down a bit.
  • Pour the sugar beet syrup into the bowl of a stand mixer and add the candied
    orange peel.
    Add the flour mixture and the crushed brown rock sugar.
    Using the paddle attachment, mix the ingredients until fully combined. ย 
    The dough will be soft and pliable but not sticky.ย  If the dough is very
    sticky add a little more flour.ย  If the dough is too dry, add a tiny bit
    of water.
    If you don't have a stand mixer you can stir and then knead this by hand.
    Form the dough into a flattened 1-inch thick disk, wrap really well in
    plastic wrap and let the dough rest in a cool place (NOT IN THE FRIDGE) for
    24-48 hours.
  • Roll the dough out onto a non-stick surface (I use plastic wrap) to about
    1/4 inch or 5mm thickness.ย  If the dough is too sticky knead in a little
    more flour.
    At this point you can either press the dough into lightly floured wooden
    molds, invert the molds and cut out the designs (using the scraps to make more
    Printen), or you can cut the dough into small rectangles.
    Place the Printen on a lined cookie sheet and place a whole blanched almond
    on top (or however you'd like to design them).
    At this point you can either bake them immediately or you can glaze
    them.
    ย  For the glaze you can either brush the cookies with a little milk
    before baking them to create a sheen OR you can bake the cookies first and
    brush them while they're still hot with a glaze made from half sugar beet
    syrup/half water and let them sit to dry, then store them in an airtight
    container (they may still be a little sticky).
    Another option is to coat or dip them in chocolate after they're baked and
    fully cooled.ย  You can add one or more whole blanched almonds while the
    chocolate is still wet or cover them in sliced or slivered almonds.
  • In an oven preheated to 350 F bake the Printen for 12-18 minutes until
    lightly browned.
  • Once cooled completely, store them in an airtight container.ย  Properly stored in an airtight container in a cool place, Aachener Printen will keep for several months and their flavor only gets better with time.

Nutrition

Serving: 1cookieCalories: 138kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 67mgPotassium: 20mgFiber: 1gSugar: 20gCalcium: 5mgIron: 1mg
Keyword Aachener Printen
Tried this recipe?Let us know how it was!
kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 13 votes (6 ratings without comment)

27 Comments

  1. Being the article I read said the bakeries kept the recipe heavily guarded, I was happy to see your recipe.
    Friends of mine brought me a package of these delicious cookies from their home town.
    Maybe one day I’ll try to make them.

  2. The flavor and texture of these Printen are spot on and I agree that they continue to improve with time. This recipe is a keeper, thank you so much for sharing.

  3. Did you mean to say that the Belgian Rock Sugar is made from beets instead of cane? The link to Amazon you included is for a rock sugar made from beets and I cannot find any made from cane.

  4. How are people easily making these. Every year. I matter what I do this is just crumbly mess that almost breaks my mixer. If I rolled it out that day and let it dry as rectangles maybe it would work but Iโ€™m just trying the salvage it now by pulling off hunks to make rectangles

  5. I have not tried the recipe yet, but am super excited to have found your website!
    Even though I was brought up in Northern Germany, you have recipes for most of the German goodies I so fondly remember from my childhood.
    I wanted to let you know that I found Grafschafter Goldsaft on Amazon (I believe you wrote this post in 2019, and we’re now in 2023 – luckily, things have changed!), and 16 oz of it are under $10! Of course, I have immediately ordered it. Shipping takes a bit time, even as a Prime member, but it’s totally worth it! :)
    I can’t wait to try out these Printen, and also your Stollen (will be making them tomorrow!) and Elisen-Lebkuchen…and…..and….and…
    Thank you SO much for your awesome recipes, and the care you put in providing readers with everything they need to know to have the best chance of succeeding. <3

  6. Thanks for a terrific recipe!

    To help with rolling out I divided the batter into two discs. Still a workout, but a bit more manageable.

    I baked a couple of test cookies and the bottoms were too dark. For the second batch I double-panned the baking sheets and they came out great!

    The ingredients are hard to locate but well worth the trouble.

  7. My cookies turned out hard as rocks! The taste is spot on (followed your lebkuchengewurtz recipe), but they are teeth breakers. I think I rolled them out to be a little thinner than 1/4″, is that maybe the cause? Or do you think I cooked them too long or put in too much flour? They were not very sticky, so I’m wondering it if it was a combo of the flour and cooking too long. Let me know what you think.

    1. Hi Bertholt, yes, they’re supposed to be very hard. The standing joke is that Aachener printen are so hard that the bakers have a standing contract with the cityโ€™s dentists! They’re meant to be eaten as “dipping” cookies – dip them in a hot beverage to soften them up.

      1. Thank you!!!!! I was so excited to find your recipe. Iโ€™m not sure about the exact recipe but my mother always made a mountain of these (looked identical) in December before Christmas and they always came out hard as a rock. We would have a few at Christmas, but like you said, dunked in coffee, tea or hot chocolate. The rest she put in cardboard boxes or old unused suitcases and put in the closet. Usually by Easter they were ready to eat without needing dunking, but they did taste much better then. Iโ€™m going to have to try this and see how it compares to my memories.

  8. Update comment. This time the dough seemed better (still broke the plastic paddle of my kitchen aid so use metal next time) but still so dry when I tried to roll it out. What is happening with this dough? I was so excited to make these.

  9. I have no idea what is going on with these cookies. It is impossible to roll them out because the dough is so dry. I weighed all ingredients, but my mixer could barely handle mixing it because the sugar beet syrup mix was such a thick goo everything was just sticking to the side of the bowl? Thoughts? I’d like to try and make them again before Christmas if we can figure out what went wrong.

      1. Looking at this now I feel like the grams of flour was higher when I was doing it – significantly so. Maybe that was it. I was able to bake them, but I had to immediately role out the dough after the 3rd – yes 3rd – attempt because it was already becoming a brick.

  10. What do you think about substituting wildflower honey for the sugar beet syrup? In your post you mention how this was the original sweetener before Napoleon’s ban.

  11. These are so incredibly delicious and were such a hit at our little Christmas party. They are like gingerbread brownies, so good!