Honey Printen

Ingredients for 1 servings:

• 200 g wheat flour type 550
• 25 g wholemeal rye flour
• 25 g candied orange peel
• 1 organic orange(s), zest and juice
• 1 tbsp, crushed cinnamon powder
• 1 tbsp, sautéed anise
• 5 cardamom pods
• ¼ tsp ginger powder
• ¼ tsp clove powder
• ¼ tsp coriander powder
• 2 pinches of nutmeg powder
• 1 pinch of allspice powder
• 5 g potash
• 3 g ammonium bicarbonate
• 50 ml water
• 125 g honey
• 30 g brown sugar
• 30 g rock candy (crumb candy)
• ¼ tsp salt
• 150 g dark chocolate, 72% cocoa content

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 35 minutes

with dark chocolate, makes about 30 pieces

Open the cardamom pods and remove the seeds. Place them in a mortar and pestle with the aniseed and crush them slightly. Alternatively, crush them slightly on a board with a large knife. Mix both types of flour with all the spices and salt. Finely chop the candied orange peel. Dissolve the hartshorn salt and the potash in 25 ml of water each in separate small jars. Wash and dry the orange with hot water. Grate the peel and squeeze out the juice. Gently heat the honey in a saucepan and dissolve the sugar in it. Add the orange juice and zest, mix, and let cool in a mixing bowl. Add the flour mixed with the spices and salt, the rock candy, the candied orange peel, the dissolved potash, and the dissolved hartshorn salt to the mixing bowl and knead thoroughly with a dough hook (or your hands). Wrap in foil and store in a cool place overnight. A cool room/pantry is sufficient. The next day, roll out the dough between sheets of baking paper to a thickness of about 5 mm and cut into pieces measuring about 4 x 7 cm. Line a baking tray with baking paper and arrange the Printen, leaving about 2 cm between each one. Preheat the oven to 180 °C (top/bottom heat) and bake the Printen for about 16-18 minutes. Every oven is different. You may need to bake them for 20 minutes. Remove the Printen from the baking tray and let them cool on a wire rack. Melt the chocolate in a water bath, brush the chocolate all over the Printen with a silicone brush, and let them dry on the wire rack. I was able to make 30 Printen from this amount of dough. Note: I really like cardamom from the capsule because the flavor is more intense. Alternatively, use about 1 teaspoon of ground cardamom. If you don’t like dark chocolate, you can also use milk chocolate.