We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
Baking with olive oil has been a way of life for Mediterranean cooks, and is gaining steam in America. In California, where olive oil is produced and citrus grown, this cake is as common as a yellow birthday cake with chocolate frosting.
Once fully cooled, Springerle must be stored in airtight containers, where they will keep for months. Do not eat them right away; they need time to develop their flavor and, more important, their texture. When they are freshly made, in the first few weeks or so, they will be crunchy on the outside but, when pressed, their crust will shatter slightly, giving way to a soft interior. As time goes on, they will get harder and harder, eventually getting so hard that you’ll be able to eat them only after dunking them in hot tea. I prefer Springerle when they get this hard, but others prefer to keep them soft. To do so, store the cookies with a piece of bread or a chunk of apple, which will supply them with moisture and keep them soft (replace the bread or apple every few days) .
You’ll need bacon, Ritz crackers, sugar, unsalted butter, vanilla extract, chocolate chips
File under “Things You Should Only Eat Once a Year.” Ritz Cracker Bacon Brickle is an over-the-top sweet, salty, and crunchy confection perfect for Winnimere and
Boxing Day parties.
In a nonstick medium sauté pan, cook 4 chopped bacon slices (I use Vermont Smoke & Cure Maple Brined Thick Sliced Bacon) over medium heat until crisp. Transfer
with a slotted spoon to a paper towel to drain. Reserve the rendered fat in the pan.
Preheat the oven to 350°F. Line an 8-inch square cake pan with aluminum foil, leaving extra foil overhanging the edges. Put 25 Ritz crackers in a single layer in the
prepared pan, completely covering the bottom of the pan.
In a small saucepan, combine 1/2 cup sugar, 1/2 cup butter, and the reserved bacon fat and bring to a gentle boil over medium heat. Cook until the mixture turns
light brown and has a nutty aroma, 4 to 5 minutes. Remove from the heat and add 1/2 teaspoon vanilla extract and the bacon.
Pour the sugar mixture over the crackers and bake for 8 minutes. Remove from the oven and sprinkle 1 cup semisweet chocolate chips over the hot brickle. Return to
the oven and bake until the chocolate has completely melted, about 2 minutes. Smooth the chocolate out with a heatproof spatula and cool completely on a wire rack.
Lift the brickle from the pan by the edges of the foil. With the foil still in place, wrap the brickle tightly in plastic wrap and freeze overnight. The following day,
carefully peel away the foil, wrap the brickle in plastic wrap, and freeze until ready to serve. Break the brickle into serving size pieces and serve frozen.
Store in the freezer for up to 1 month.
It’s hard to decide what’s best about this cookie. The texture’s a definite attention-grabber: It has a slight flakiness at first and then it’s all melt. The flavors of the rosemary and Parmesan, one of those meant-to-be matches, are front and center.