Simple Cookies-Simple Pleasures from Two Sleepy Mommies. A nice recipe, and comments from Erik and others, both on the cookie and on Italian dialects.
Now, the predominant ethnicity in my family of mongrels is probably German - in my ancestry I have Dittrich and Eisenmenger. (of course, there are also Cherokee, Cree, Irish, British, and who knows what all else) - but no Mediterranean to my knowledge. So the first time I saw biscotti I thought Mandelbrot and Zweibach. And when I tasted the anisey goodness, I thought Springerle.
My personal favorite Christmas cookies happen to be Leibkuchen and Springerle. Can't stand Pfeffernusse, but that is because I don't like powdered sugar. I am also inordinately fond of those wonderful American morsels made with cookie crumbs, cocoa, ground nuts, and booze. You know what I mean. My mom made them as bourbon balls, I tended to make rum balls, but there are probably as many recipes out there as there are southerners (USA, not Italy).
Anyhow, if anyone wants recipes for any of the cookies I mentioned, just drop me a line.
I have no idea what Leibkuchen or Springerle are, but please share the recipes. I love new and interesting cookies. I actually like pfeffernusse and linzer (sp) tarts, but that is the extent of my German cookie knowledge.
My great grandmother's grandmother was from Munich (I do not know how many "greats" that is). The story is her grandfather left Naples to go to Germany. So, this is an opportunity to infuse my system with different yummy desserts, er, no I mean explore my heritage.
I grew up eating rum balls -- I think they're marvelous. And so easy to make (my Southern recipe includes crushed vanilla wafers, cocoa powder, corn syrup, nuts and rum). But I made them several years ago and NONE of my Nebraska in-laws or friends enjoyed them the slightest bit. Siiiiigh. I haven't made them since, because even I can't get through an entire batch single-handedly.
I love Lebkuchen (and Stollen, too), although I am a sucker for all spiced pastry. I have been making panforte, which delivers similar blasts of spice and citrus. I will post my panforte recipe later on as part of the St. Blog's cookie exchange.
If you haven't seen the new King Arthur Flour cookbook, I recommend it. Many good recipes, and sensible (weights-oriented) methods of measures.
Peace,
Brian
I made leibkuchen for the first time in about 34 years. It is very like what my great-aunt use to make. I will share my recipe with any who would like it. The cookies need to ripen for about 2 weeks before they are really good--which is hard in my house where my husband is continually raiding the cookie jar. My great-great-great grandfather was an baker in Ostfriesland Germany. I have his springerle board now and am going to make springerle soon.
Just an update. Made the springerle. They were wonderful. Just as I remembered from my childhood. Used my ancestor's springerle board and it worked beautifully. A real treat. They are traditionally eaten during the Twelve Days of Christmas--and that is just how long they lasted.