Nussprinten

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

 

Nußprinten

adapted from ‘Meine Lieblingsplätzchen’ by Dr. Oetker

Dough	Glaze
100 g Hazelnuts, toasted, skinned and halved 125 g Sugar beet syrup (or molasses) 1 pinch Salt 50 g Butter 2 tbsp Water 50 g Erythritol (or sugar) 50 g Brown candied sugar, crushed 3 drop Dr. Oetker lemon extract ½ tsp Ground star anise ½ tsp Ground cloves ½ tsp Ground cinnamon 1/3 tsp Cardamom 250 g Plain flour 3 tsp Dr. Oetker baking powder	250 g Dark chocolate, chopped 1 tbsp Coconut oil

1. Preheat the oven to 180C/350F.
2. Place the hazelnuts on a baking tray and roast for about 10 minutes, until the brown skins burst open. Place the hot nuts in a kitchen towel and rub off the skins with circular movements.
3. In a saucepan, add the syrup with salt, butter and water. Melt over low heat until sugar has dissolved. Remove and add in erythritol and crushed brown candied sugar, lemon extract and spices and mix until well combined.
4. Mix the flour with the baking powder and stir in flour to form a smooth dough. Cover the dough and left to rest in a cool room for at least 1 day, preferably two to three days.
5. Line two baking trays with baking paper. Halve the skinned hazelnuts for the topping. Roll out the dough to a thickness of about 1/2 cm and cut into 7x3 cm rectangles. Place them on the prepared baking trays, arrange the hazelnut halves on top of the dough and gently press down. Bake for 10-12 minutes. Remove the printen from the baking tray and leave to cool on a wire rack.
6. Roughly chop the chocolate, melt it with the coconut oil in a bain-marie over a low heat and coat the cooled printen with it.
7. Once set, store the gingerbread in a tin, layered with baking paper between the layers to prevent sticking.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com