Gingerbread has been known in Europe since the early Middle Ages. Baked for special holidays, Printen were also a popular food for pilgrims. From the 15th century onwards, the dough was stamped with so-called wooden molds, giving the gingerbread an elaborate appearance. Printen likely gained particular fame in Aachen thanks to spa guests. The original, the herb Printe, was originally rock-hard. With the right humidity, Aachen Printen nowadays achieve a pleasant consistency. As a rule, only soft Printen are available now.
The spice blend is the secret of the recipe
Aachen bakers make the dough from flour, honey, and sugar. They then press the dough into small rectangles using a machine. The secret of a good Printe lies in the composition of its spices. Typical ingredients include anise, rock candy, coriander, cinnamon, and cloves. The glazes vary from icing to chocolate coating. As a rule, Aachen bakers offer princess Printen with icing, as well as chocolate and nut Printen in their shops.
Aachen Printen are available all year round, but are a popular pastry especially during the Christmas season. The name "Printen" is derived from the English print and the Dutch prent, meaning to print in German. Only the city of Aachen and the surrounding towns of Alsdorf, Baesweiler, Eschweiler, Stolberg, and Würselen are permitted to bake Aachen Printen.
