A shortage of honey. A city disrupted by war. A cookie that has adapted to survive. Is this the story of star-crossed lovers? No, it’s the story of Aachener Printen, a spiced gingerbread-like confection from Aachen, Germany.
Our story begins in the early 19th century, during the Napoleonic Wars. Supply chains were in tatters and ingredients such as sugar and honey – the basis of traditional gingerbread recipes – were suddenly no longer available due to the French general’s ban. Faced with the reality of losing their beloved baked goods, the bakers of Aachen did what they had to do: they improvised. They opted for the local alternative: beet sugar syrup, and a cookie that once depended on imported ingredients became a proud product of its own region.
Step into Nobis Printen, a fifth-generation bakery in Aachen, and the air today is rich with the same aroma of cinnamon, cloves, coriander and orange peel that has filled the bakeries for more than 160 years. In August I had the luxury of doing just that with a visit to Aachen during my tour of Germany’s historical highlights.
“There was honey for a long time,” explains Claudia Pütz, who has been working at Nobis Printen for more than 15 years. “But then came the got [war]and then there was nothing.”
That ‘nothing’ led to a creative solution, and the new ingredients improved the Printen recipe. The dough became denser, the sweetness more caramelized, and the cookies firmer – making them perfect for storage and shipping.
“They are strong enough to send across the ocean,” Pütz told me. To test this promise, I bought one to return to New York in my suitcase and then mailed it to my parents’ door in Tennessee. And sure enough, no chunks were found. And despite the almost glossy, impenetrable crust, the inside of the cookie remained spongy and flexible – perfect for enjoying with morning coffee. Thanks to the airtight seal and cool, dry storage, these cookies will last for several months without losing Printen’s long shelf life, making it perfect for gift giving too.
“If you want it softer, store it with half an apple in a can,” Pütz advised me, passing on a tip that felt like it had been passed down from generation to generation.
The warm, inviting display in Nobis Printen shows everything from plain Printen with icing to chocolate-covered varieties.
What makes Aachener Printen unique?
While the story of Printen’s survival is impressive, the cookie itself is just as interesting. Unlike other gingerbreads, Aachener Printen is completely ginger-free, a fact that surprises many new tasters, including myself! Instead, the flavor comes from a carefully balanced blend of warm spices. Cinnamon provides a familiar sweetness, while cloves and coriander add depth and a hint of tartness. Orange peel ties it all together with a subtle citrus brightness. Like other gingerbread varieties in Germany and Belgium, the Aachner Printen were formed in molds and stamped on top with prints of saints and soldiers (hence the name, print).
There are also several ways to decorate and frost the Aachener Printen cookie. At Nobis Printen the possibilities seem endless. The classic version, topped with almonds or icing, remains a favorite among purists. For those looking for something a little richer, there’s the chocolate-covered Printen. “The most popular is dark chocolate with hazelnuts,” Pütz said, pointing to a tray of glossy, dark brown cookies. For a truly decadent twist, the marzipan-filled Printen offers a melt-in-your-mouth experience.
Claudia Pütz from Nobis Printen shares the rich history of Aachener Printen while surrounded by the bakery’s famous creations.
From war necessity to the sweetest tradition of Aachen
By the end of the 19th century, Printen was officially recognized as a regional specialty and its production was closely linked to Aachen’s identity. Today, Printen is as much a part of Aachen’s cultural landscape as the famous cathedral. The cookie even appears at the city’s Christmas market.
The lasting appeal of Aachener Printen
Aachener Printen has survived wars, shortages and changing times, but it remains a surprisingly enduring treat. For anyone traveling through West Germany, a visit to Nobis Printen is a chance to experience a piece of living history. Go try it; I promise the authentic flavor will linger long after the last bite.
The author’s passion for every journey she writes about is genuine. Some experiences may be hosted, but hosting organizations do not control articles before they are published.
