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Three Types of Aachener Printen


For the dough: (250 g) sugar beet syrup, 1 level tsp potash, ¼ cup (50 g) granulated brown sugar, 2 2/3 oz (75 g) coarse white rock sugar, 2 1/3 cups + 1 tbsp (300 g) flour, 1 tsp ground cinnamon, 1 tsp ground anise, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground coriander, ¼ tsp ground allspice

For decorating: ½ cup milk, ½ cup + 2 tsp (50 g) slivered almonds, 7 oz (200 g) dark couverture chocolate

Additional: flour for the countertop

Two to three days before baking, boil the sugar beet syrup in a pot with 2 tbsp water. Mix the potash with 1 tbsp water and add it in. Stir in the granulated brown sugar and the rock sugar. Allow to cool, stirring occasionally. Mix in the flour and the spices. Let the dough sit out at room temperature, covered, for two to three days.

On the day you will bake the Aachener Printen, preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Knead the dough thoroughly, and roll out on a floured work surface about 1 / 5 in. (5 mm) thick. Cut out rectangles of approximately 3 in. x 1 in. (8 cm x 3 cm). Brush with milk. Place slivered almonds onto one-third of gingerbread. Then put all of the gingerbread on lined baking sheets, and bake in the preheated oven for about 15 minutes. Remove from the baking sheets and let cool. Spread the tempered couverture onto the Aachener Printen with almonds, as well as half of the remaining gingerbread, and let cool.

For the decorative Christmas box, you need a white box, double-sided tape, and wrapping paper of your choice. Trace the bottom of the box, as well as the four sides, onto some proof-paper. Leave 2 / 5 in. (1 cm) extra on the upper edges when working with the sides of the box so you are able to turn the edges of the paper down. In addition, add another centimeter in length to two sides of the box. Attach an appropriately sized piece of wrapping paper to a piece of tape. Cut along the marked lines, making sure to include the additions, cutting from the top of them, all the way to the bottom of the box. First cover the bottom of the box by removing the proof-paper and attaching the wrapping paper carefully and exactly. Stick the pages that have the 4 / 5 in. (2 cm) additions on them on the box, fold down each of these, and press down on them. Then attach the pages with the smaller additions, turn down the extra on top, and press down. Proceed in the same way with the lid.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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