Yes folks, that's
Springerle you see!!! Can you smell the anise...we just crushed those seeds. The winter flour was sifted and eggs and sugar gently warmed and whipped into soft frothy peaks of perfection. The dough was rolled and carefully pressed with our century old, hand-held pewter mold. The little flat "bricks" of dough, spaced
ever so carefully apart,
sprung to life in the temperate environment of our "cool" oven. Our first batch of
Springerle is in the store. With two weeks to Thanksgiving and 6 weeks to Christmas, their arrival is as perfect as their taste! ...And so another season begins!
Posted 11/10/14
