"The same solution is also used for preparing pretzels; outside of Germany they are often the only baked food commonly glazed with a lye solution. Both lye rolls and pretzels are typically covered with salt, preferably pretzel salt, a large-grained salt made from compressed smaller salt particles, which reduces moisture absorption and the hardness of the salt grain. As a snack, lye rolls may also be sold covered with baked cheese, although this is more recent and less common. Typically they are cut in half and buttered, as large soft pretzels often are in Germany and Switzerland as well. Other"
"Springerle Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season. The name ""springerle"" translates literally as ""little jumper"" or ""little knight"", but its exact origin is unknown. It may refer the popular motif of a jumping horse in the mold, or just to the rising or ""springing"
"Leibniz-Keks The Leibniz-Keks or Choco Leibniz is a German brand of biscuit or cookie produced by the Bahlsen food company since 1889. The brand name ""Leibniz"" comes from the philosopher and mathematician Gottfried Wilhelm Leibniz (1646–1716). The only connection between the man and the biscuit is that Leibniz was one of the more famous residents of Hanover, where the Bahlsen company is based. At the time when the biscuit was first made there was a fashion of naming food products after historical celebrities (compare Mozartkugel). The Leibniz-Keks is a plain butter biscuit, or ""Butterkeks"" as it is known in German,"
"for a pastry. Berliner (doughnut) A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or ""advocaat"" filling, or with no filling at all. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough gets baled, deep-fried in lard, whereby the distinctive"
"was the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with some of the Lebkuchen produced by members of the guild. Since 1996, """" is a protected designation of origin, meaning that it must be produced within the boundaries of the city. ""Lebkuchen"" range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit. In Germany, types of ""Lebkuchen"" are"
"and 18th century, heraldic themes of knights and fashionably dressed ladies became popular. Themes of happiness, love, weddings, and fertility remained popular through the 19th century. Springerle Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season. The name ""springerle"" translates literally as ""little jumper"" or ""little knight"","
"Berliner (doughnut) A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or ""advocaat"" filling, or with no filling at all. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough gets baled, deep-fried in lard, whereby the distinctive bright bulge occurs,"
"often be potato doughnuts, and may be uncoated, dusted with table sugar, or powdered with confectioner's sugar. The term is synonymous with the Carnival season which is called Fasnacht in southern Germany, Switzerland, Alsace and Austria. Although usually written ""Fastnacht"", there are many local spoken varieties: Fasnacht, Fassenacht, Fasnet, Fauschnaut, etc. The word Fastnacht originates from the German words ""fast"", which is the shortened version of the verb ""fasten"", which means ""to fast"", and ""Nacht"", meaning night, indicating the eve of the traditional Lenten fasting period observed by many Christian denominations. It is the equivalent celebration to Mardi Gras or"
"associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as ""French nougat"". In Germany, gianduja is traditionally called nougat. Nougat Nougat ( , , or ; ; Azerbaijani: لوکا; Persian: ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ""nougat"" comes from Occitan ""pan nogat"" (), seemingly from Latin ""panis nucatus"""
"Claus tradition. In Germany, the pfeffernuss is more closely associated with Christmas. The cookie has been part of European yuletide celebrations since the 1850s. The name peppernut (Pfeffernüsse, pebernød etc.) does not mean it contains nuts, though some varieties do. The cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name. Throughout the years, the popularity of the pfeffernüsse has caused many bakers to create their own recipes. Though recipes differ, all contain aromatic spices - most commonly cinnamon, cloves, mace, nutmeg, cardamom, and anise. Some variations are dusted with"
"an oven. ' was also previously called ' (Alpine herbs bread). Magenbrot Magenbrot is known for its diamond shape and dark brown exterior in Germany, and its bread slice shape in Switzerland. This pastry is made with flour, wheat, baking soda, star anise, cinnamon, cloves, and nutmeg and sweetened using honey and sugar. Candied orange, lemon peel, and hazelnut are also added for flavoring. Some types of Magenbrot are coated with a sweet Cocoa glaze. It is usually prepared over a period of two days. The dough is made beforehand and left for an entire night so it can settle"
"Knieküchle Knieküchle is a traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia. Depending on region it has several other names, including ""Auszogne"", ""Krapfen"", ""Küchl"", or ""Rottnudel"". In Austria its name is ""Bauernkrapfen"" or ""Kiachl"". As a general rule they are made of yeast dough but some recipes vary slightly. Very common for example is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges. They are then fried in boiling lard and dusted with confectioner's sugar."
"""fette biscottate"" have the same origin, ""biscotto"" (biscuit), which also means twice (""bis-"") baked (-""cotto""). Slovene name is ""prepečenec"" which would imply baked over ordinary or overbaked. Croatian name is ""dvopek"" which, again, is literally twice (""dvo"") baked (""pek""). Zwieback Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria, France, Belgium, The Netherlands, Switzerland, Italy, Slovenia, Croatia, Serbia, Macedonia, Bulgaria, Greece and Turkey. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought ""Zwieback"" to the Russian Empire; before the Russian Revolution, when many emigrated to"
"Magenbrot Magenbrot is known for its diamond shape and dark brown exterior in Germany, and its bread slice shape in Switzerland. This pastry is made with flour, wheat, baking soda, star anise, cinnamon, cloves, and nutmeg and sweetened using honey and sugar. Candied orange, lemon peel, and hazelnut are also added for flavoring. Some types of Magenbrot are coated with a sweet Cocoa glaze. It is usually prepared over a period of two days. The dough is made beforehand and left for an entire night so it can settle properly. It is then separated into small pieces and baked in"
"Spritzgebäck Spritzgebäck is a type of German and Alsatian-Mosellan Christmas biscuit or Christmas cookie made of flour, butter, sugar and eggs. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb ""spritzen"" means ""to squirt"" in English. As the name implies, these cookies are made by extruding, or ""squirting,"" the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. In the United States, the name ""Spritzgebäck"" is often shortened to ""spritz"" becoming known as the ""spritz"
"as ""pinching"" (as the plums are pinched into the dough). Made with shortcrust pastry, it is common to serve it with Streusel (a crumbly mixture of butter, sugar and flour) although the original recipe serves it plain without any toppings. There are claims that the cake was invented in Augsburg where it is considered the city's signature dish. It is said that it resembles the ""Zirbelnuss"", the city's coat of arms, and from this association Augsburg is also nicknamed ""Datschiburg"". In the Palatinate and Rhenish Hesse it is eaten with potato soup or vegetable soup as a main dish for"
"Speculaas Speculaas or speculoos (Dutch: ""Speculaas"" , Flemish: ""speculoos"", French: ""spéculoos"" , German: ""Spekulatius"") is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' day in the Netherlands (5 December), Belgium (6 December), and around Christmas in Germany and Austria. Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. Speculaas dough does not rise much. Dutch and Belgian versions are baked with light brown (sometimes beet) sugar"
"Gugelhupf A Gugelhupf (also ""Kugelhupf"", ""Guglhupf"", ""Gugelhopf"", and, in France, ""kouglof"", ""kougelhof"", or ""kougelhopf"") is a yeast based cake (often with raisins), traditionally baked in a distinctive circular Bundt mold. It is popular in a wide region of Central Europe (sometimes known under a different name with small variations) including southern Germany, Austria, Switzerland, Croatia, Hungary,Serbia, Slovakia, Czech Republic, Poland and Alsace. It is closely related Christmas cake in Italy known as the pandoro and to the American [bundt cake]. In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers,"
"and on New Year's Eve in northern Germany. A ""Berliner"" does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called ""Kameruner"" is common in Berlin and eastern Germany. ""Bismarcks"" and ""Berlin doughnuts"" are also found in Australia, Canada, Denmark, Finland, Switzerland and the United States. Today, U.S.-style doughnuts are also available in Germany, but are less popular than their native counterparts. In Greece, a doughnut-like snack called ""loukoumas (λουκουμάς)"", which is spherical and soaked in honey syrup, is available. It is often served with sprinkled cinnamon"
"Dorset knob A Dorset knob is a hard dry savoury biscuit which is now produced by only a single producer, for a limited time of the year. Dorset knobs are made from bread dough which contains extra sugar and butter. They are rolled and shaped by hand. They are baked three times. Once cooked, they are very crumbly and rather like very dry stale bread or rusks in consistency. They are named after their shape's resemblance to Dorset knob buttons, but have also been compared, in size, to door knobs. Dorset knobs are typically eaten with cheese (for example, Dorset"
"Pretzel A pretzel () () () is a type of baked bread product made from dough most commonly shaped into a twisted knot. Pretzels originated in Europe, possibly among monastery monks in the Early Middle Ages. The traditional pretzel shape is a distinctive nonsymmetrical form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (a pretzel loop). In modern times, pretzels come in a range of different shapes. Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin"
"Bienenstich Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream. The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts."
"Bienenstich Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream. The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts."
"Lebkuchen Lebkuchen (), or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of ""Leb-"" in the term ""Lebkuchen"" is uncertain. Proposed derivations include: from the Latin ""libum"" (flat bread), from the Germanic word ""Laib"" (loaf), and from the Germanic word ""lebbe"" (very sweet). Another likely possibility is that it comes from the old term ""Leb-Honig"", the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ""Leben"" (life), ""Leib"" (body), or ""Leibspeise"" (favorite food). ""Kuchen"" means 'cake'. The forerunner of today's ""Lebkuchen"""
"and boxes, which have become nostalgic collector items. Lebkuchen Lebkuchen (), or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of ""Leb-"" in the term ""Lebkuchen"" is uncertain. Proposed derivations include: from the Latin ""libum"" (flat bread), from the Germanic word ""Laib"" (loaf), and from the Germanic word ""lebbe"" (very sweet). Another likely possibility is that it comes from the old term ""Leb-Honig"", the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ""Leben"" (life), ""Leib"" (body), or ""Leibspeise"" (favorite food)."
"Butterkeks, there are several varieties of Leibniz on the market today. These include Choco Leibniz (styled as ""more chocolate than a biscuit""), Leibniz Milch & Honig (milk and honey), Leibniz Vollkorn (wholemeal), and Leibniz Zoo (animal shapes). Ingredients include sugar, wheatflour, cocoa mass, cocoa butter, whey products, glucose syrup, emulsifier, soya lecithin, whole milk powder, salt, raising agents, sodium bicarbonate, citric acid, and flavouring. Leibniz-Keks The Leibniz-Keks or Choco Leibniz is a German brand of biscuit or cookie produced by the Bahlsen food company since 1889. The brand name ""Leibniz"" comes from the philosopher and mathematician Gottfried Wilhelm Leibniz (1646–1716)."
"in Northern Ireland it remains known as the ""German Biscuit"" or ""biscuit bun"". In Scotland the name now varies depending on the region with the North East typically calling it a Double Shortbread and the West an Empire biscuit. In Northern Ireland it is commonly found with a jam and coconut topping. It is also known as the ""Belgian biscuit"", due to being topped in a similar way to a Belgian bun made of pastry or dough. The typical Empire Biscuit has a layer of jam in between two biscuits, typically shortbread. The top is covered with white water icing,"
"Bündner Nusstorte The Bündner Nusstorte (Graubünden nut pastry), also known as Engadiner Nusstorte, is a traditional sweet, caramelised nut-filled pastry (generally walnut) from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s. While the Nusstorte is associated with Graubünden, the nuts are always imported because Graubünden's climate will not support nut trees. While there are recipes for ""Nusstorte"" from the 19th century, they are different from the modern ""Nusstorte"". These pastries contained nuts mixed into a dough, but were not filled. The modern, filled ""Nusstorte"" was developed"
"Biscotti Biscotti (; ; ), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. ""Biscotti"" is the plural form of ""biscotto"". The word originates from the medieval Latin word ""biscoctus"", meaning ""twice-cooked"". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ""biscotto"","
"Linzer torte The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria. Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, or apricot jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged"
"In Austria it is eaten with apricot marmalade, lingonberry jam or sauerkraut. In the past, the pastry was mostly eaten during the harvest and on holidays, especially for Kermesse or Dult. In Franconia, people also differentiate between ""catholic"" and ""protestant"" Knieküchle depending whether it is dusted with confectioner's sugar or not. According to legend, the name derives from the practice of baker women from Franconia that stretched the dough over their knees very thinly so they could read love letters through it. Knieküchle Knieküchle is a traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western"
"2018, they cancelled the competition so it could come back in 2019 as a biennial event. Dorset knob A Dorset knob is a hard dry savoury biscuit which is now produced by only a single producer, for a limited time of the year. Dorset knobs are made from bread dough which contains extra sugar and butter. They are rolled and shaped by hand. They are baked three times. Once cooked, they are very crumbly and rather like very dry stale bread or rusks in consistency. They are named after their shape's resemblance to Dorset knob buttons, but have also been"
"flavoring, and is often sandwiched between two very thin sheets of rice paper. The Venetian town of Cologna Veneta is well known for its nougat production, especially the type called ', always based on honey, sugar, egg whites, and almonds (also known as ' in Italian) but with a different taste and harder to bite than '. ""Wiener (Viennese) Nougat"" is a variant which contains only sugar, cocoa butter, nuts, and cocoa mass, and has a mellow consistency. The nuts used for Viennese nougat are usually hazelnuts. In Germany and the Nordic countries, Viennese nougat is what has traditionally been"