Ever since our oldest son became a teenager we added Aachener printen to our list of holiday cookies. Is it a cookie or a candy?
Note that following this recipe happens over multiple days!
This recipe is our modification the recipe by The Daring Gourmet. It involves three ingredients that might be tricky to shop for: Belgian brown rock sugar, baker's ammonia, and sorghum syrup.
Very finely chop:
(Making this yourself a few days in advance is not a big deal. The Daring Gourmet has instructions. We once made a ziploc quart freezer bag full, which might last us a decade. So in our home the next steps happen while the candied citrus peel defrosts enough to have 40 grams cut off.)
First by putting it in a bag and tapping with a hammer, then perhaps with a mortar and pestle, crush into smaller bits:
A stand mixer is not required for this recipe, but might be helpful.
In a large mixing bowl combine:
In a small saucepan, heat until smooth (not grainy):
Combine everything in the mixing bowl. Mix well. The dough should be pliable but not sticky. (Add a bit more flour if the dough is sticky. Add a bit more water if the dough is too dry.)
Either wrap the dough in plastic wrap or put it in a container. Set the dough aside in a cool place for 24 to 48 hours.
Preheat oven to 350 degrees.
Roll the dough out on a silpat until about 1/4 inch thick. (As before, add a bit more flour or water if the dough is too sticky or dry.)
We do own some wooden Printen molds, but this version does not retain the details during cooking. Sadness! Instead we make the traditional rectangular shape, or use a cookie cutter whose shape is forgiving.
Put the cookies on a silpat to bake. Brush them with milk so they have a pleasant looking glazed top surface.
Bake for 12 to 18 minutes until lightly browned.
Store in an airtight container, in a cool place. They taste even better when aged. Really! A year is not too long, so save a few for a taste comparison with next year's batch!