Consequently virtually all recipes in the U.S. For whatever reason you cannot find sugar beet syrup in the U.S. Printen are made with an ingredient known in German as Zuckerrübensirup. Sugar Beet Syrup, Corn Syrup, Molasses, or Golden Syrup – What To Use? You will not get this effect with baking powder. As the Printen are baking, the tiny crystals in the baker’s ammonia break down and leave behind tiny air pockets in the crumb, creating a honey-combed, porous crumb that gives otherwise rock hard baked goods a more delicate, crispier and crunchier texture. However, while baking powder is what’s commonly called for a substitute for baker’s ammonia, it will not yield the same results.Īs I discuss in my recipes for authentic German Springerle and traditional Speculoos, baker’s ammonia has a very unique effect on the baked goods. Baking soda is a suitable substitute for potash. That’s ammonium carbonate and potassium carbonate, both of which were used as leavening agents before baking powder and baking soda came along. What Is Potash and Baker’s Ammonia?Īuthentic German Printen recipes call for a combination of what’s called Hirschhornsalz ( baker’s ammonia) and Pottasche ( potash ). German bakers had to improvise, which led to the creation of sugar beet syrup and that has remained the sweetener of choice for Printen ever since. Centuries ago Printen were actually often sold in Aachen’s pharmacies because with their combination of honey, spices and herbs were thought to have medical benefits! However in 1809 Napoleon banned all trade with the United States. ![]() Originally the Printen were sweetened with American wildflower honey which was exported from the U.S. Traditionally Aachener Printen were shaped in wooden molds in the designs of saints and soldiers in a similar tradition to Belgian Speculoos (Belgium is where Printen are thought to have originated prior to the 15th century) but for many generations now are most commonly simply cut into rectangles, though more elaborate designs can still be found. ![]() It’s estimated that Aachen’s bakers produce more than 4,500 tons of Printen every year. The standing joke is that Aachener printen are so hard that the bakers have a standing contract with the city’s dentists! 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.Īachen 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. In fact the two commonly go hand in hand: Tourists visiting the cathedral will often stop by a bakery or cafe to enjoy the city’s world famous Printen.Īachener Printen are a type of German gingerbread that are richly spiced, have a deep caramel-like flavor notes, and a hard texture. But it’s also famous for one of Germany’s most popular varieties of Lebkuchen (gingerbread) known as Aachener Printen. It was a popular pilgrimage for centuries and remains so today. It was the seat of Charlemagne’s empire and is home to a UNESCO heritage site, the Aachener Cathedral, where Charlemagne is buried. ![]() The city of Aachen, Germany is famous for at least a couple of reasons. ![]() This authentic Aachener Printen recipe yields those world famous German Lebkuchen (gingerbread) cookies that are richly spiced with deep caramel-like flavor notes!
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