Aachener Printen (Aachen Spiced Gingerbread)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Medium

Aachener Printen (Aachen Spiced Gingerbread)

A firm, chewy Aachen-style spiced gingerbread sweetened with beet syrup and studded with crushed rock sugar. It needs a few days of rest, as the traditional dough does. Makes 18 Printen in about 120 hr 48 min.

Prep 30 min

Cook 18 min

Cooling 120 hr

Total 120 hr 48 min

Yield 18 printen

Diet Vegan

Ingredients

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printen

¾ cup (180 ml)sugar beet syrup (or golden syrup), for the dough
⅓ cup (70 g)dark brown sugar
1 ½ tbsp (20 ml)water, for the dough
½ cup (100 g)brown rock sugar (Kandis), crushed
⅓ cup (40 g)candied orange peel, finely chopped
2 cups (250 g)all-purpose flour
1 ½ tbsp (12 g)lebkuchen spice blend
½ tsp (1 g)ground aniseed
½ tsp (3 g)salt
¼ oz (3 g)baker's ammonia (hartshorn)
½ tsp (3 g)baking soda
2 tbsp (30 ml)sugar beet syrup (or golden syrup), for the glaze
2 tbsp (30 ml)water, for the glaze

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Instructions

Warm the syrup, brown sugar and water in a small pan over low heat, stirring just until the sugar dissolves. Cool to lukewarm.
Stir the flour, spice blend, aniseed, salt, baker's ammonia and baking soda together in a large bowl, then mix in the crushed rock sugar and candied peel.
Pour in the syrup mixture and knead into a very stiff, sticky dough. Wrap and let it rest in a cool place (not the refrigerator) for at least 5 days; longer gives a deeper flavor.
Heat the oven to 350 F (175 C) and line baking sheets with parchment.
Roll the dough on a lightly floured surface to about 3/8 inch (1 cm) thick. Cut into bars roughly 1 by 3 inches (2.5 by 8 cm).
Place on the sheets and bake 12 to 18 minutes, until lightly browned and just firm at the edges.
Stir the glaze syrup and water together and brush over the Printen as soon as they come out of the oven. Cool on a rack until the glaze dries to a thin sheen.
Store in a tin for a few days before eating, as they soften slightly and the flavor rounds out.

Tips

Baker's ammonia smells sharp while baking but fades completely; baking powder is not a good substitute.
Wet your knife with a little water if the dough sticks.
True Printen are firm and chewy, never soft like cake-style gingerbread.
Good with black tea or mulled wine.

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Recipe FAQ

How long does it take to make aachener printen (aachen spiced gingerbread)?

Plan on 30 minutes of prep and 18 minutes of cooking, plus 120 hours to chill. The recipe makes 18 Printen.

How should I store aachener printen (aachen spiced gingerbread)?

Keep in an airtight tin in a cool, dark place up to 4 weeks.

Can I make aachener printen (aachen spiced gingerbread) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

A firm spiced gingerbread associated with the city of Aachen, traditionally sweetened with sugar beet syrup and brown rock sugar. Serve it with black tea or mulled wine.

Estimated · per serving

Nutrition

Per serving = 1 of 18 servings this recipe makes.

103 Calories / serving

0.2g Fat

23.8g Carbs

1.7g Protein

12.1g Sugar

Whole recipe (18 servings): ~1854 cal · 4g fat · 428g carbs · 31g protein · 218g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.