Almond Printen

Ingredients

• 5 g potash
• 20 ml rum
• 250 g beet syrup
• 50 g sugar
• 75 g brown candied sugar
• 300 g flour
• 40 g candied orange peel
• 0.5 tsp ground cinnamon
• 1 pinch ground anise
• 1 pinch ground cloves
• 2 tbsp milk
• 60 g almond flakes

Instructions

1. 1.

   Dissolve the potash in rum.

2. 2.

   Heat the beet syrup with sugar and 3 tbsp water until the sugar dissolves.

3. 3.

   Place the candied sugar in a freezer bag and crush it with a rolling pin.

4. 4.

   Mix the flour, finely chopped candied orange peel, cinnamon, anise, and cloves together.

5. 5.

   Knead the dough with the dissolved potash and syrup into a smooth consistency.

6. 6.

   Wrap in cling film and refrigerate overnight for best texture.

7. 7.

   Preheat oven to 180°C (356°F) with fan and top heat.

8. 8.

   Roll the dough to about 4 mm thickness and cut into ~3x5 cm rectangles.

9. 9.

   Place on parchment paper, brush with milk, sprinkle almond flakes, and bake for 15 minutes.

10. 10.

    Remove from tray and let cool before serving.