Osterpinze

Osternpinze is a traditional Easter bread made with enriched yeasted dough that is slightly sweetened and typically flavored with anise and perhaps citrus peels and aromatic liqueurs. The bread has origins in Veneto and Friuli and came to Austria in the 19th century via the Italian city Gorizia on the Slovenian border. Before baking, the top of the bread is cut three times with scissors giving it a unique look. Apart from southern Austria, osternpinze can also be found in parts of Trieste and Gorizia province, Slovenia, and Croatia. It is eaten plain or spread with a bit of butter and jam, and paired with coffee or tea. However, although a bit sweet, for Easter, osternpinze is typically eaten together with ham, horseradish, and hard-boiled eggs.