the lemon springerle I baked over six weeks ago and had stashed away so I could see how they would taste after they aged a bit. Springerle are supposed to improve with age, and in fact, many recipes specify that an aging period is required before the springerle are edible. Right after baking, I thought that the springerle were delicious -- firm, but not overly dry, and I loved the strong lemon flavor. After six weeks, I didn't like the cookies at all. They were much, much drier (it took considerable effort to break off a piece of cookie to taste, which was not a problem I had when they were freshly baked), and the bright lemon flavor had faded considerably. Tom, on the other hand, said that he really liked the aged cookies and preferred their drier texture.
I'm just going to have to disagree with Tom on this one. I think I will stick to serving these springerle freshly made, or at least within a week or two of baking.
Recipe: "Nini's Perfection Springerle Cookies" from House on the Hill.
Previous Post: "The Wait Is Just Beginning: Springerle," November 13, 2011.