Where do they make the Aachener Printen cookies?
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. It’s estimated that Aachen’s bakers produce more than 4,500 tons of Printen every year.
Why was Aachener Printen so popular in Germany?
It was the seat of Charlemagne’s empire and is home to a UNESCO heritage site, the Aachener Cathedral, where Charlemagne is buried. It was a popular pilgrimage for centuries and remains so today. But it’s also famous for one of Germany’s most popular varieties of Lebkuchen (gingerbread) known as Aachener Printen.
How long do you keep Aachener Printen in the oven?
In an oven preheated to 350 F bake the Printen for 12-18 minutes until lightly browned. 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. Enjoy!
How do you make Aachener Printen candied orange peel?
In a large mixing bowl, combine the flour, lebkuchengewürz, 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. Let it cool down a bit. Pour the syrup mixture into the bowl of a stand mixer and add the candied orange peel.
Why are Printen cookies so hard to make?
Printen are characteristically hard because they’re a very low-moisture cookie: They contain no eggs, fat, milk, virtually no water, and contain three types of sugar which caramelize during baking.
What kind of cookies are famous in Germany?
As an Amazon Associate I earn from qualifying purchases. This authentic Aachener Printen recipe yields those world famous German Lebkuchen (gingerbread) cookies that are richly spiced with deep caramel-like flavor notes! The city of Aachen, Germany is famous for at least a couple of reasons.
What kind of sugar is used in Aachener Printen?
Another ingredient called for in traditional Aachener Printen is brauner Kandiszucker and is often referred to as German or Belgian brown rock sugar. It should not be confused with “amber rock sugar” which is not as sweet or flavorful. Brown rock sugar is brown cane sugar that has been melted down and crystallized into semi-translucent chunks.