The springerle is an anise-flavored, eggshell-white cookie that is said to have originated from German-speaking parts of Europe. Typically baked for the holidays, this cookie is best known for its beautiful embossed designs.
I have many fond memories of Christmasses spent with family, the adults relishing the springerles my mother had baked while the kids nibbled at less exotic treats. We kids all considered the springerle to be a stuffy, grownup cookie. “An acquired taste,” my mother would say. I remember how at these holiday gatherings the adult conversation would always turn to a debate over the best way to eat the springerles. Some would claim that they are best when they’re less than a week old and still soft. Others would swear that you should never eat them until at least two weeks had passed, until they are rock hard and require dipping in tea or soaking in rum in order to eat them without breaking a tooth. I didn’t care for them as a child, but the first time I tried one as an adult, I was hooked. Anyone who loves the flavor of licorice will love this cookie too. Continue reading
You must be logged in to post a comment.