Sunday Snapshot: Annual Tradition

These were Charlie’s favorite. Springerle, flavored with lemon peel and baked on cracked anise seed.

A WRITING PROMPT FROM ME TO YOU: The favorite of someone now gone, still made or done every year.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

You may also like...

One thought on “Sunday Snapshot: Annual Tradition

    • Author

      Marian Allen

      December 12, 2021 at 2:00pm

      I love ’em! “Bricks” is a good description: You roll them and cut them and put them on the pans, then cover them with cloth and set them aside for at least 12 hours before you bake them. They should be hard, and you dunk them in coffee or hot tea in order to eat them.

      Permalink  ⋅ Reply
  1. acflory

    December 12, 2021 at 4:55pm

    lol – I had to look up your recipe. Then I had to look at the biscotti… Ahem. Are the springerle [spring-er-li ?] like shortbread?

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      December 13, 2021 at 8:34am

      SPRING-er-lee. They’re not at all like shortbread. No shortening! They do puff up during baking because of the eggs and baking powder, but they get rock-hard. Perfect dipping cookie. ๐Ÿ™‚

      Permalink  ⋅ Reply
      • acflory

        December 13, 2021 at 11:15pm

        Aaaah hah! thank you, for the the pronunciation and the explanation. ๐Ÿ˜€

        Permalink  ⋅ Reply

Leave a Reply, If You Ple-az

This site uses Akismet to reduce spam. Learn how your comment data is processed.