Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped candied lemon peel
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 12 ounces dark chocolate, chopped
Special equipment needed:
- Parchment paper
- Baking sheet
- Double boiler or microwave-safe bowl
- Candy thermometer (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, brown sugar, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
2. In a separate mixing bowl, cream the butter and honey together until smooth. Add the egg and vanilla extract, and mix until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Fold in the chopped candied orange and lemon peel.
5. Divide the dough in half and shape each half into a log about 1 1/2 inches in diameter.
6. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or overnight.
7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
8. Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly browned.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Melt the chopped chocolate in a double boiler or microwave-safe bowl, stirring occasionally until smooth. If using a candy thermometer, heat the chocolate to 115°F.
12. Dip each cookie halfway into the melted chocolate, letting any excess drip off. Place the cookies on a sheet of parchment paper to set.
13. Once the chocolate has hardened, store the cookies in an airtight container at room temperature for up to 1 week.
Time:
Preparation time: 30 minutes
Chilling time: 2 hours or overnight
Cooking time: 12-15 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes about 30 cookies.
Nutritional information:
Each cookie contains approximately 120 calories, 5g fat, 17g carbohydrates, 1g protein, and 1g fiber.
Substitutions for ingredients:
- You can use light brown sugar instead of dark brown sugar.
- If you don't have candied orange or lemon peel, you can substitute with chopped dried fruit or omit it altogether.
- You can use milk or white chocolate instead of dark chocolate.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the dough for extra crunch.
- Instead of dipping the cookies in chocolate, drizzle melted chocolate over the cooled cookies.
- Add a pinch of cayenne pepper to the dough for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before creaming it with the honey.
- Chill the dough logs before slicing to prevent them from flattening out while baking.
- Use a sharp knife to slice the dough logs into even rounds.
- Let the cookies cool completely before dipping them in chocolate to prevent the chocolate from melting.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the dipped cookies with chopped nuts or sea salt for added flavor and texture.
Pairings:
Serve these cookies with a cup of hot cocoa or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the dough is too sticky, add a tablespoon of flour at a time until it is easier to handle.
- If the cookies are spreading too much while baking, chill the dough logs for a longer period of time before slicing.
Food safety advice:
Make sure to use clean hands and surfaces when handling the dough and cookies. Store the cookies in an airtight container to prevent them from going stale.
Food history:
Aachener Printen are a type of gingerbread cookie that originated in Aachen, Germany in the 15th century. They are traditionally made with honey, spices, and candied citrus peel.
Flavor profiles:
These cookies have a warm, spicy flavor from the cinnamon, cloves, and nutmeg. The honey adds a subtle sweetness, while the candied orange and lemon peel provide a burst of citrus flavor. The dark chocolate adds a rich, decadent touch.
Serving suggestions:
Serve these cookies as a holiday treat or as a sweet snack with a cup of tea or coffee.
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Region: German
Taste: Sweet, Crunchy, Chocolatey, Spicy