I too miss blogs. I love your writing and especially enjoyed this piece. No chance of finding these niche ingredients in South Africa! Instead I’ll be making mince pies which always remind me of my mum. Merry Christmas Luisa!
I am disabled and on a limited income. I had to drop my paid Substack subscriptions even though reading about baking brings me so much joy. I can’t tell you how much it means to be able to have access to your thoughts, your stories, your recipes. I realize how hard it is for food writers to eke out a living.Your kind generosity is the best gift.
I cherish my copy of “Classic German Baking” and since my American son now lives in Bonn with his family am thrilled at the prospect of baking treats for them. I relish the notion my new grandson will someday munch on your tasty cookies.
Speaking of cookies, here I must also thank you for the Printen recipe. And I am going to take advantage of those helpful links to order the supplies. I do have Baker’s Ammonia for Springerle cookies I make but did not know about the other specialty ingredients needed.
I think I MUST see if I can find the book you mentioned on Amazon DE and have it sent to my son’s home. I can have a wonderful time with my son translating and baking with him in Bonn or virtually. Who knows? Maybe it can even become our own holiday Printen baking tradition?
I hope your holidays are filled with many blessings, with good food and great company, with love and laughter❣️🎄🎄🎄
Thank you for this lovely, heartfelt note, it means so much. You can definitely find the Lebkuchen book online (other bookstores too) here in Germany, so you can send your son a copy! And then he can get all the ingredients so you don't have to. :) I hope you enjoy the recipe! (I sent out a correction regarding the leavener - it's potash, not baker's ammonia, my apologies!) Merry Christmas to you and yours.
I did find the Lebkuchen book online in Germany and ordered it yesterday! It will be the perfect ingredient for beginning a beautiful holiday family baking tradition thanks to you.
And Aachen is not far from Bonn. I already told my son a road trip is in order next time I have the chance to visit during the Christmas holidays. Hope to track down Printen at a bakery there.
Best of everything this holiday season and for 2025 to you and yours💕
I miss your blogs also and I truly appreciate your generosity in not charging for content. I was debating ordering Classic German Cooking but I am going to order it right now. (I already have Classic German Baking). Have a wonderful Christmas!
Thank you for sharing your ideas and your work! I have made soooo many things from Classic German Baking. Do you have a view on what we in the UK could try as a substitute for that syrup? Most people here can get hold of golden syrup, and specialist Scandinavian shops have light and dark stroop.
I am so glad you were able to share the recipe for this beloved cookie in so much detail, Luisa - there wouldn't have been enough space in CGB for this lovely storytelling, so lucky US that you had to leave this one out. Helene and I just discovered these at Rewe and have declared them our (new) favorite Christmas cookie. I've added all the ingredients to our grocery list so we can make them! Thank you, as always, for your beautiful stories and for sharing these German treasures. :)
I made a terrible mistake! In all my excitement, I mixed them up. Baker's ammonia is Hirschhornsalz; pottasche is potash/potassium carbonate - these Printen are leavened with potash! I updated the site and have sent out a correction. My apologies.
I enjoyed this post. I totally agree about Christmas cookies being something that you only make at Christmas! My favorite are leckerli. (I really like Dorie Greenspan's recipe in her Cookies book.) It's a good thing I only make them at Christmas because I can eat them endlessly!
I'll be in Aachen next week (a short trip from my home in Belgium) and definitely stocking up on printen. I especially like the dark chocolate covered ones. Do you have a favorite bakery in Aachen?
Also, where can I get baker's ammonia in Germany? What do they call it? Thanks!
I made a terrible mistake! In all my excitement, I mixed them up. Baker's ammonia is Hirschhornsalz; pottasche is potash/potassium carbonate - these Printen are leavened with potash! I updated the site and have sent out a correction. My apologies.
In Germany, you can find both in little paper packets in the Christmas spice stand that goes up in a lot of grocery stores in late November, or in the baking aisle.
You had me convinced at the title....and then the cover of that gorgeous little book. My brother lives in Wiesbaden and I don’t think they’ve sent my Christmas box yet so maybe I can get him to sneak in the special ingredients to make these. I had just pulled out my copy of Classic German baking this morning to finally make the Springerle. It’s snowing heavily here today: perfect cookie baking weather. Also planning to bake the Elisenlebkuchen which I’ve made every year since I’ve owned your book and are one of my very favorite cookies ever. There are so many recipes I still haven’t tried from the book but these Printen just rocketed to the top of my list.
I really appreciate your candidness, transparency and generosity in removing the paywall....but I will happily continue my subscription.
Many, many thanks for what you share and offer. It’s true all year round, but especially so at Christmas, your writing and recipes add a kind of magic sparkle to my life.
I have both already in my pantry! I brought some home from my last visit to Wiesbaden in October. Thanks for the correction, though I’m curious how these two leaveners work differently.
My son and I visited Aachen on his spring break some years ago and we LOVED the Aachener Printen. We brought home several containers of Printen (it was not Christmastime -- sorry Luisa!) which unfortunately didn't last very long. I looked at recipes online and searched for Zuckerrüben syrup in stores while I was there and didn't find any. That Christmas I found a recipe that purported to work even without it - I don't recall the substitution - honey, maybe? Anyway. They were a big fail. Thank you for sharing this recipe and your writing about these wonderful cookies. Happy holidays!
They are the greatest and plenty of Aacheners like eating them year-round, I hear! :) I hope you have better luck finding the syrup online now and can try again.
I discovered Printen last year in Aachen. A lovely city filled with history, not to mention a bakery on practically every corner selling Printen. We tried all the varieties, but the original is really my favorite. This year I have eaten way too many as our Edeka started selling them about a month ago. That chew! The spices!! Perfect. I will most definitely be making them - thank you so much for sharing the recipe. And just today I was telling my daughter I was so sad because due to some really huge and unexpected financial obligations, I was going to have to cancel all my subscriptions, and how sad it made me. So until I can subscribe again, I will be able enjoy your wonderful writing. At least for a bit I’ll still have something to look forward to! But as I also said to my daughter, I’ll be ordering Classic German Cooking for sure! (I have Classic German Baking - love it!)
I am thrilled to be able to read everything from you on Substack. I’ve been reading your blog long before you had your boys and enjoy all you write. I too enjoy making and baking Christmas cookies. Next Tuesday is Cookie Baking Day with a dear friend. Thank you!
Thank you for this post and the previous one with recipes. I appreciate your kindness in opening the paywall. My family came to US from Austria after the war
and I have enjoyed all of your posts and writing. I have your first cookbook. At my age, this recent recipe may require more work than I feel like expending but what fun to see the photos and taste the cookies in my mind! I am grateful for your work and all that goes into your Letter from Berlin. All the best to you and yours this Christmas season. Irene
This was so delightful to read. I was so happy when substack came along because I am almost never on a computer, and the formatting makes substack much easier to read on my iPhone 12 mini than a blog or an email newsletter.
I also miss blogs (still read yours!) and appreciate being able to support your writing wherever it lives! Got my German mother in law Classic German Baking for Christmas many years ago and will gift her Classic German Cooking this year. I love your cookie rant, and also read Tim's every year even though my kids and I love a peanut butter cookie with a Hershey kiss stuffed on top, lol. Merry Christmas!
I have loved your writing for a long time - on any topic - your work is so thoughtful, so profound and personal, and so sincere. Thank you.
Thank you so much.
I too miss blogs. I love your writing and especially enjoyed this piece. No chance of finding these niche ingredients in South Africa! Instead I’ll be making mince pies which always remind me of my mum. Merry Christmas Luisa!
That sounds perfect. Merry Christmas!
Thank you for theses generous holiday gifts💕.
I am disabled and on a limited income. I had to drop my paid Substack subscriptions even though reading about baking brings me so much joy. I can’t tell you how much it means to be able to have access to your thoughts, your stories, your recipes. I realize how hard it is for food writers to eke out a living.Your kind generosity is the best gift.
I cherish my copy of “Classic German Baking” and since my American son now lives in Bonn with his family am thrilled at the prospect of baking treats for them. I relish the notion my new grandson will someday munch on your tasty cookies.
Speaking of cookies, here I must also thank you for the Printen recipe. And I am going to take advantage of those helpful links to order the supplies. I do have Baker’s Ammonia for Springerle cookies I make but did not know about the other specialty ingredients needed.
I think I MUST see if I can find the book you mentioned on Amazon DE and have it sent to my son’s home. I can have a wonderful time with my son translating and baking with him in Bonn or virtually. Who knows? Maybe it can even become our own holiday Printen baking tradition?
I hope your holidays are filled with many blessings, with good food and great company, with love and laughter❣️🎄🎄🎄
Thank you for this lovely, heartfelt note, it means so much. You can definitely find the Lebkuchen book online (other bookstores too) here in Germany, so you can send your son a copy! And then he can get all the ingredients so you don't have to. :) I hope you enjoy the recipe! (I sent out a correction regarding the leavener - it's potash, not baker's ammonia, my apologies!) Merry Christmas to you and yours.
Thank you so much for the alert about potash.
I did find the Lebkuchen book online in Germany and ordered it yesterday! It will be the perfect ingredient for beginning a beautiful holiday family baking tradition thanks to you.
And Aachen is not far from Bonn. I already told my son a road trip is in order next time I have the chance to visit during the Christmas holidays. Hope to track down Printen at a bakery there.
Best of everything this holiday season and for 2025 to you and yours💕
I miss your blogs also and I truly appreciate your generosity in not charging for content. I was debating ordering Classic German Cooking but I am going to order it right now. (I already have Classic German Baking). Have a wonderful Christmas!
Thank you so much!! Merry Christmas to you.
Thank you for sharing your ideas and your work! I have made soooo many things from Classic German Baking. Do you have a view on what we in the UK could try as a substitute for that syrup? Most people here can get hold of golden syrup, and specialist Scandinavian shops have light and dark stroop.
I tried to see if treacle would be a sub, but it's not, unfortunately. But you can order Grafschafter Goldsirup here: https://germandeli.co.uk/grafschafter-goldsaft-bottle.html
and here: https://uk.germanfoods.shop/Grafschafter-Goldsaft-450g_1
Thanks!
I am so glad you were able to share the recipe for this beloved cookie in so much detail, Luisa - there wouldn't have been enough space in CGB for this lovely storytelling, so lucky US that you had to leave this one out. Helene and I just discovered these at Rewe and have declared them our (new) favorite Christmas cookie. I've added all the ingredients to our grocery list so we can make them! Thank you, as always, for your beautiful stories and for sharing these German treasures. :)
That is a very good point, thank you for making me feel better! Aren't Printen the greatest? So glad you love them too!
I forgot to ask: is Pottasche the same as Baker's Amonia? Danke, Luisa! <3
I made a terrible mistake! In all my excitement, I mixed them up. Baker's ammonia is Hirschhornsalz; pottasche is potash/potassium carbonate - these Printen are leavened with potash! I updated the site and have sent out a correction. My apologies.
I enjoyed this post. I totally agree about Christmas cookies being something that you only make at Christmas! My favorite are leckerli. (I really like Dorie Greenspan's recipe in her Cookies book.) It's a good thing I only make them at Christmas because I can eat them endlessly!
I'll be in Aachen next week (a short trip from my home in Belgium) and definitely stocking up on printen. I especially like the dark chocolate covered ones. Do you have a favorite bakery in Aachen?
Also, where can I get baker's ammonia in Germany? What do they call it? Thanks!
I made a terrible mistake! In all my excitement, I mixed them up. Baker's ammonia is Hirschhornsalz; pottasche is potash/potassium carbonate - these Printen are leavened with potash! I updated the site and have sent out a correction. My apologies.
In Germany, you can find both in little paper packets in the Christmas spice stand that goes up in a lot of grocery stores in late November, or in the baking aisle.
Thank you! Adding them to my shopping list. Incidentally, I already had a jar of zuckerrübensirup but didn't have a good use for it. Now I do! :)
You had me convinced at the title....and then the cover of that gorgeous little book. My brother lives in Wiesbaden and I don’t think they’ve sent my Christmas box yet so maybe I can get him to sneak in the special ingredients to make these. I had just pulled out my copy of Classic German baking this morning to finally make the Springerle. It’s snowing heavily here today: perfect cookie baking weather. Also planning to bake the Elisenlebkuchen which I’ve made every year since I’ve owned your book and are one of my very favorite cookies ever. There are so many recipes I still haven’t tried from the book but these Printen just rocketed to the top of my list.
I really appreciate your candidness, transparency and generosity in removing the paywall....but I will happily continue my subscription.
Many, many thanks for what you share and offer. It’s true all year round, but especially so at Christmas, your writing and recipes add a kind of magic sparkle to my life.
Thank you so much, what a wonderful compliment. Make sure your brother mails you Pottasche not Hirschhornsalz! I mixed them up, my apologies.
I have both already in my pantry! I brought some home from my last visit to Wiesbaden in October. Thanks for the correction, though I’m curious how these two leaveners work differently.
My son and I visited Aachen on his spring break some years ago and we LOVED the Aachener Printen. We brought home several containers of Printen (it was not Christmastime -- sorry Luisa!) which unfortunately didn't last very long. I looked at recipes online and searched for Zuckerrüben syrup in stores while I was there and didn't find any. That Christmas I found a recipe that purported to work even without it - I don't recall the substitution - honey, maybe? Anyway. They were a big fail. Thank you for sharing this recipe and your writing about these wonderful cookies. Happy holidays!
They are the greatest and plenty of Aacheners like eating them year-round, I hear! :) I hope you have better luck finding the syrup online now and can try again.
I discovered Printen last year in Aachen. A lovely city filled with history, not to mention a bakery on practically every corner selling Printen. We tried all the varieties, but the original is really my favorite. This year I have eaten way too many as our Edeka started selling them about a month ago. That chew! The spices!! Perfect. I will most definitely be making them - thank you so much for sharing the recipe. And just today I was telling my daughter I was so sad because due to some really huge and unexpected financial obligations, I was going to have to cancel all my subscriptions, and how sad it made me. So until I can subscribe again, I will be able enjoy your wonderful writing. At least for a bit I’ll still have something to look forward to! But as I also said to my daughter, I’ll be ordering Classic German Cooking for sure! (I have Classic German Baking - love it!)
I'm so glad you can keep reading and thank you so much for buying my books!
I am thrilled to be able to read everything from you on Substack. I’ve been reading your blog long before you had your boys and enjoy all you write. I too enjoy making and baking Christmas cookies. Next Tuesday is Cookie Baking Day with a dear friend. Thank you!
Thank you and have fun!!
Thank you for this post and the previous one with recipes. I appreciate your kindness in opening the paywall. My family came to US from Austria after the war
and I have enjoyed all of your posts and writing. I have your first cookbook. At my age, this recent recipe may require more work than I feel like expending but what fun to see the photos and taste the cookies in my mind! I am grateful for your work and all that goes into your Letter from Berlin. All the best to you and yours this Christmas season. Irene
Thank you Irene - I hope someone makes them for you! xo
This was so delightful to read. I was so happy when substack came along because I am almost never on a computer, and the formatting makes substack much easier to read on my iPhone 12 mini than a blog or an email newsletter.
Thank you!!
I also miss blogs (still read yours!) and appreciate being able to support your writing wherever it lives! Got my German mother in law Classic German Baking for Christmas many years ago and will gift her Classic German Cooking this year. I love your cookie rant, and also read Tim's every year even though my kids and I love a peanut butter cookie with a Hershey kiss stuffed on top, lol. Merry Christmas!
Ha, I loved this, it made me laugh. Merry Christmas, peanut butter blossoms and all! Thank you for reading and buying my books, it means so much.
Blogging ✔️ Lebkuchen ✔️ a book with a Christmassy red cover ✔️ Merry Christmas 🎄 thank you
xoxoxox