Aachener Printen


These cookies originated in the city of Aachen. While they were traditionally sweetened with honey, they began sweetening them with sugar beets when Napoleon issued a trade embargo affecting the availability of honey.

German pastries day 5 (4 of 8)


  • 165 g honey
  • 15 mL water
  • 2 g potash (or baking soda)
  • 6 mL dark rum
  • 50 g brown rock candies
  • 30 g granulated sugar
  • 20 g candied orange peel
  • 4 g cinnamon
  • 4 g anise
  • 2 g coriander
  • 1 g cloves
  • 200 g cake flour


  1. Heat (don’t boil) the honey and water on a saucepan
  2. If using potash, dissolve in liquid. If using baking soda, then add to the dry ingredients
  3. Mix all of the dry ingredients in a second bowl
  4. Add the rum, candies, sugar, and orange peel to the dry ingredients and mix well
  5. Add the dry mixture to the honey mixture and combine well. Chill for a few hours
  6. Roll out (~0.75 cm) on a floured table and cut into whatever shape you would like
  7. Bake at 350 F until the outsides being to harden and the insides are still soft (should still be light in colour)


  • There is no fat in these cookies, so they will stay soft after chilling



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