Dear Diary: January 29

The almond-lemon springerle are tasty. Note to myself: I used 1 tsp almond oil and 1/2 tsp lemon oil in a full batch of springerle dough.

Yield: 45 amo te hearts; 48 one-rose rounds (2-1/2", I think).

Baking time: 18-20 minutes in a 275 oven.

In other news, a 'Gervase' bud is peeking out from the bulb.