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.
MA
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.
MA
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. Marian Allen's Amazon profile
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acflory
December 12, 2021 at 4:55pmlol – I had to look up your recipe. Then I had to look at the biscotti… Ahem. Are the springerle [spring-er-li ?] like shortbread?
Marian Allen
December 13, 2021 at 8:34amSPRING-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. ๐
acflory
December 13, 2021 at 11:15pmAaaah hah! thank you, for the the pronunciation and the explanation. ๐
RAAckerman@Cerebrations.biz
December 12, 2021 at 12:05pmNever heard of these bricks.
Marian Allen
December 12, 2021 at 2:00pmI 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.
Dan Antion
December 12, 2021 at 7:41amMmmmmmmmm