Ingredients with Measurements:
- 500g all-purpose flour
- 200g brown sugar
- 200g honey
- 100g unsalted butter
- 2 eggs
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 100g chopped almonds
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Stand mixer (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, brown sugar, cinnamon, cloves, cardamom, nutmeg, and baking powder.
2. In a small saucepan, melt the butter and honey together over low heat.
3. Add the melted butter and honey mixture to the dry ingredients and mix until well combined.
4. Add the eggs and mix until the dough comes together.
5. Fold in the chopped almonds.
6. Divide the dough into two portions and shape each portion into a log.
7. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or overnight.
8. Preheat the oven to 350°F (180°C).
9. Line a baking sheet with parchment paper.
10. Remove the logs from the refrigerator and slice them into 1/4-inch (0.6 cm) thick rounds.
11. Place the rounds on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours or overnight
Cooking time: 12-15 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 40 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 100
Fat: 3.5g
Carbohydrates: 16g
Protein: 2g
Sodium: 10mg
Sugar: 9g
Substitutions for ingredients:
- Brown sugar: You can use white granulated sugar or coconut sugar instead.
- Honey: You can use molasses or maple syrup instead.
- Almonds: You can use any other nuts or dried fruits of your choice.
Variations:
- Chocolate Printen: Add 1/2 cup of cocoa powder to the dry ingredients and omit the almonds.
- Orange Printen: Add 2 tbsp of orange zest to the dough.
- Gingerbread Printen: Add 2 tbsp of grated fresh ginger to the dough.
Tips and tricks:
- Make sure to chill the dough before slicing it to get clean and even slices.
- You can freeze the dough logs for up to 3 months.
- Store the cookies in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some powdered sugar on top.
Garnishes:
Sprinkle some chopped almonds or candied ginger on top of the cookies.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from getting stale or moldy.
Food history:
Aachener Printen is a traditional German Christmas cookie that originated in the city of Aachen in the 15th century.
Flavor profiles:
The cookies have a spicy and sweet flavor with a crunchy texture from the almonds.
Serving suggestions:
Serve the cookies as a festive treat during the holiday season.
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Region: German