Aachener Printen

Aachener Printen are spiced honey cookies that have defined the bakeries of Aachen since at least the 15th century. Their dark, almost black color comes from a generous measure of dark syrup or honey, combined with brown sugar, rye flour and a heavy hand of warm spices — cinnamon, cloves, cardamom, anise, coriander, ginger and a touch of pepper. Some recipes use a small amount of potash (Pottasche) to lift the dough and give Printen their characteristic crisp snap. The most prized variety is the Krümelprinten, whose surface is loosened with a special spatula so that pieces crumble off with every bite. Aachener Printen are traditionally baked on dark, oiled iron plates rather than parchment, which gives them their famously dry, chewy texture.

During Advent the city of Aachen is filled with the smell of fresh Printen, sold loose by weight at market stalls and in paper-lined boxes as gifts. They keep for weeks and travel well, which is why they were a favourite souvenir of 19th-century spa visitors at the nearby thermal baths. They are usually eaten plain, dipped in coffee, or — for an intensely local touch — paired with a thin slice of Aachener Printen-Likör.