in Germany

Original Aachen Printen

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Ingredients for 4 servings:

  • 50 g butter
  • 200 g sugar
  • 500 g flour
  • 10 g clove(s), ground
  • 15 g anise, ground
  • Anise seeds, unground
  • 1 tsp ammonium bicarbonate
  • 1 pinch of cardamom
  • 250 g beetroot
  • 50 g candied orange peel, finely chopped
  • 1 tsp potash

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

approx. 100 pieces

Heat the beetroot syrup with sugar and butter until the fat has melted. Let it cool to lukewarm. Add the spices and candied orange peel and stir in the flour mixed with ammonium bicarbonate and potassium hydroxide. Do not use baking powder! Let the dough rest, preferably overnight. Then roll out to about 0.5 cm thick and cut into rectangles. Place on a floured baking sheet, brush with milk, and sprinkle with sugar. Bake in an oven preheated to 180°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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