{"title":"Weihnachtsgebäck","description":"\u003ch2 id=\"speakable-headline\"\u003eWeihnachtsgebäck vom Dominostein bis zum Mandelkuchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eWeihnachtsgebäck reicht bei nur Gutes von Dominosteinen in Zartbitter, Vanillekipferln und Florentinern aus einer Confiserie im Münsterland bis zu Mandelkuchen, würzigen Zimtkeksen und weichen Cookies aus der Drôme provençale, wo eine Familie seit 1833 Mandelgebäck backt.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWeihnachtsgebäck\u003c\/strong\u003e ist der Sammelbegriff für die Feinen Backwaren der Advents- und Weihnachtszeit, von Stollen und Spekulatius über Dominosteine und Lebkuchen bis zu Vanillekipferln und anderen Weihnachtsplätzchen. Gemeinsam ist ihnen ein reicher Teig mit Butter, Mandeln, Nüssen, Trockenfrüchten oder warmen Gewürzen wie Zimt.\u003c\/p\u003e\n\n\u003ch3\u003eDominostein und Florentiner tragen ihre Bauweise im Namen\u003c\/h3\u003e\n\u003cp\u003eFür zwei Klassiker unter dem Weihnachtsgebäck, Dominostein und Florentiner, legen die Leitsätze für Feine Backwaren im Deutschen Lebensmittelbuch fest, woraus sie bestehen. Sie beschreiben, was Handel und Kundschaft unter einem Gebäcknamen erwarten dürfen, und wurden zuletzt im Januar 2025 neu gefasst.\u003c\/p\u003e\n\u003cp\u003eDer Dominostein ist ein bissengroßer Würfel aus Braunem Lebkuchen, zu dem nach den Leitsätzen auch die Printen gehören, mit Lagen aus Fruchtmark oder Marzipan, außen ganz von Schokolade umhüllt. Tragen die Würfel den Zusatz feinste, bestehen ihre Lagen ausschließlich aus Frucht und Marzipan.\u003c\/p\u003e\n\u003cp\u003eFlorentiner sind ein knuspriges, flaches Mandel- oder Nussgebäck mit meist braunem Rand und hellerem Innern. Ihre Masse enthält höchstens fünf Prozent Mehl, und der Boden wird üblicherweise schokoliert. Für die Kaffeetafel heißt das, dass beide Namen eine Zusage über das Innere sind, die sich beim ersten Biss nachprüfen lässt, beim Würfel Schicht für Schicht und beim Florentiner an der dünnen Scheibe, die leise splittert.\u003c\/p\u003e\n\n\u003ch3\u003eEine Confiserie im Münsterland und eine Biscuiterie in der Provence backen für den Advent\u003c\/h3\u003e\n\u003cp\u003eFür den Kaffeetisch haben wir Gebäck aus zwei Häusern ausgesucht, die weit auseinanderliegen und sich auf dem Teller gut vertragen. Aus der Confiserie Imping kommen \u003ca href=\"\/en\/products\/confiserie-imping-dominosteine-zartbitter-100g\"\u003eDominosteine in Zartbitter\u003c\/a\u003e, doppelt gefüllt, sodass unter der dunklen Schokolade zwei Lagen auf dem Lebkuchen ruhen. Daneben stehen \u003ca href=\"\/en\/products\/confiserie-imping-vanillekipferl-100g\"\u003eVanillekipferl\u003c\/a\u003e in ihrer vertrauten Hörnchenform und \u003ca href=\"\/en\/products\/confiserie-imping-florentiner-zartbitter-125g\"\u003eFlorentiner in Zartbitter\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIn Saint-Maurice-sur-Eygues, in der Drôme provençale, hat Joseph Bédouin die Biscuiterie de Provence gegründet, und bis heute dreht sich dort alles um die Mandel. Inzwischen backt die sechste Generation, und unter den Spezialitäten des Hauses gilt der Mandelkuchen als Klassiker. Seine weihnachtliche Ausgabe ist ein \u003ca href=\"\/en\/products\/biscuiterie-de-provence-weihnachtsmandelkuchen\"\u003eMandelkuchen ohne Mehl\u003c\/a\u003e, ein saftiger Festkuchen für alle, denen der Sinn nach etwas anderem als Stollen steht.\u003c\/p\u003e\n\u003cp\u003eSeine kleinen Schwestern aus derselben Backstube sind das \u003ca href=\"\/en\/products\/biscuiterie-de-provence-bio-weihnachtskekse-zimt\"\u003eMürbegebäck mit Zimt\u003c\/a\u003e, feine Kekse, die unter den Zähnen nachgeben, und die \u003ca href=\"\/en\/products\/biscuiterie-de-provence-bio-weihnachtscookies-kandierte-fruechte\"\u003eweichen Weihnachtscookies\u003c\/a\u003e mit kandierten Früchten, krümelig und bunt gesprenkelt.\u003c\/p\u003e\n\n\u003ch3\u003eKnusprig, zart oder saftig entscheidet über das passende Weihnachtsgebäck\u003c\/h3\u003e\n\u003cp\u003eWas auf den Teller kommt, entscheidet zuerst der Biss. Florentiner brechen knusprig auseinander, die Zimtkekse zerfallen zart, und im Dominostein treffen Lebkuchen, Frucht und Schokolade in einem einzigen Bissen aufeinander. Der Mandelkuchen ist der saftige Gegenpol, ein Kuchen, der Gabel und Kuchenteller verlangt, wo die anderen mit zwei Fingern auskommen.\u003c\/p\u003e\n\u003cp\u003eWeichprinten, Printen-Konfekt und Lebkuchen gehören ebenfalls zu dieser Auswahl. Wer zu ihnen greift, liegt nah am Dominostein, der ja ebenfalls aus Braunem Lebkuchen besteht. Die ganze Auswahl mit allem Wissen dazu versammelt die Seite \u003ca href=\"\/en\/collections\/lebkuchen-printen\"\u003eLebkuchen und Printen\u003c\/a\u003e, und Nürnberger Lebkuchen wie Aachener Printen sind als geschützte geografische Angaben an ihre Herkunft gebunden.\u003c\/p\u003e\n\u003cp\u003eAuch Italien backt zum Fest. Die Panettoni mit Grappa und mit Pistaziencreme gehören ebenfalls hierher. Mehr über die großen Hefekuchen steht unter \u003ca href=\"\/en\/collections\/panettone-pandoro\"\u003ePanettone und Pandoro\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWeihnachtsgebäck mag es kühl, trocken und gut verschlossen\u003c\/h3\u003e\n\u003cp\u003eLange Freude macht dir Weihnachtsgebäck in einer gut schließenden Dose an einem kühlen, trockenen Ort. Gib jeder Sorte ihre eigene Dose, leg die Florentiner flach, damit ihr dünner Rand ganz bleibt, und wickle den angeschnittenen Kuchen wieder ein. Was nach dem Kaffee übrig ist, wandert zurück in sein Behältnis, statt offen auf dem Tisch zu warten.\u003c\/p\u003e\n\u003cp\u003eZum Adventskaffee schneidest du den Festkuchen erst am Tisch an, wenn alle sitzen. Für die Schale im Büro, die Nachbarn und den Besuch, der nur kurz bleiben wollte, greifst du eher zu Würfeln, Kipferln und Keksen. Dazu Tee, Kaffee oder ein Becher aus der Abteilung \u003ca href=\"\/en\/collections\/gluehwein\"\u003eGlühwein und Punsch\u003c\/a\u003e, wenn draußen schon früh die Lichter angehen.\u003c\/p\u003e\n\n\u003ch3\u003eVom ersten Advent bis Dreikönig reicht die Zeit für Weihnachtsgebäck\u003c\/h3\u003e\n\u003cp\u003eWenn am ersten Adventssonntag die erste Kerze brennt, beginnt die Zeit, in der die Dosen auf dem Küchenschrank nie ganz voll und nie ganz leer sind. Am Nikolausabend steckt der erste Dominostein im Stiefel, an Heiligabend steht eine Platte auf dem Tisch, an der sich die ganze Familie bedient, und zwischen den Jahren reicht der Rest noch für manchen ruhigen Nachmittag.\u003c\/p\u003e\n\u003cp\u003eAlles Weitere für die Feiertage, vom Festtagsmenü bis zur Tischdeko, versammelt unsere Seite \u003ca href=\"\/en\/collections\/weihnachten\"\u003eWeihnachten\u003c\/a\u003e. Das Gebäck aber ist der Teil des Festes, der sich über Wochen hinzieht und in der Küche duftet, lange bevor der Baum steht. Und irgendwer findet am Dreikönigstag immer noch ein Kipferl, das sich hinter dem Mandelkuchen versteckt hat.\u003c\/p\u003e\n","products":[{"product_id":"confiserie-imping-dominosteine-zartbitter-100g","title":"Dominoes Dark Chocolate – 100g","description":"\u003ch2\u003eConfiserie Imping – Dominosteine\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eDominosteine\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are particularly popular with our customers: they are double-filled with raspberry and strawberry fruit filling as well as almond marzipan before being dipped in dark chocolate. Juicy and crunchy at the same time.\u003c\/p\u003e\n\u003ch3\u003eDominosteine – Christmas pastries from Imping \u003c\/h3\u003e\n\u003cp\u003eWith Confiserie Imping's range, we have a local artisan manufacturer based in western Münsterland in our product line. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Christmas pastries, such as Vanillekipferl, Zimtsterne, Dominosteine, and Marzipankartoffeln, have been popular for years. \u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the patisserie and café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-1980s, the second generation, with son Walter Imping and his wife Hedwig, took over the reins of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and now supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the name Imping continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite pleasure and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071146516814,"sku":"031IMP005","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-dominosteine.jpg?v=1750978221"},{"product_id":"confiserie-imping-vanillekipferl-100g","title":"Vanilla Crescent Cookies – 100g","description":"\u003ch2\u003eConfiserie Imping – Vanilla Crescents\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVanilla crescents\u003c\/strong\u003e like grandma used to make – that's how these traditionally handcrafted pastries taste. The \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e recipe uses just a few good ingredients, such as butter, sugar, wheat flour, almonds, vanilla, egg yolk, and lemon, as well as a pinch of salt. This makes the vanilla crescents wonderfully shortbread-like and almost taste homemade.\u003c\/p\u003e\n\u003ch3\u003eVanilla Crescents – Christmas Pastries from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisan manufacturer, based in the western Münsterland region, in our product selection. With the passionate confectioner Eva-Maria Imping, the third generation is now on board and is focusing on quality, tradition, and classic taste experiences for the future. Especially the Christmas pastries, such as vanilla crescents, Dominosteine, or marzipan potatoes, have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with its café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took over the helm of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries and today supply specialist shops throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in the most beautiful liaison with the highest quality, for exquisite enjoyment, and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"100 g","offer_id":53071188689230,"sku":"031IMP6407","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-vanillekipferl.jpg?v=1750979192"},{"product_id":"confiserie-imping-florentiner-zartbitter-125g","title":"Florentine Dark Chocolate – 125g","description":"\u003ch2\u003eConfiserie Imping – Dark Chocolate Florentines\u003c\/h2\u003e\n\u003cp\u003eCrispy, thin \u003cstrong\u003edark chocolate Florentines\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are handmade in Münsterland from the finest ingredients. Fine almond flakes are caramelized with sugar and butter in cream, and a touch of vanilla is added for flavor. After cooling, the thin Florentines are dipped in dark chocolate. Simply heavenly.\u003c\/p\u003e\n\u003cp\u003eFlorentines are a truly high-quality pastry. According to the German Food Code, Florentines may contain a maximum of 5% flour, and the coating must consist only of chocolate, not a cocoa-containing fat glaze. Contrary to the common belief that Florentines got their name from the Italian city of Florence, this is not the case. The origin of the flat, round almond pastry lies in France.\u003c\/p\u003e\n\u003ch3\u003eFlorentines – fine pastry from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisanal manufacturer, based in western Münsterland, in our product line. With the passionate confectioner Eva-Maria Imping, the third generation is now on board, focusing on quality, tradition, and classic taste experiences for the future. Especially the Christmas pastries, such as vanilla crescents, cinnamon stars, dominoes, or marzipan potatoes, as well as the Florentines, have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the confectionery with café quickly became known for its masterfully prepared delicacies made from selected, fresh ingredients. In the mid-eighties, the second generation, with son Walter Imping and his wife Hedwig, took the helm of the family business. They continued to focus on the artisanal production of exquisite pralines, truffles, and fine pastries, like these Florentines, and today supply specialty stores throughout Germany. The processing of the best ingredients is just as important to them today as it was to the founders in 1953.\u003c\/p\u003e\n\u003cp\u003eWith Eva Maria Imping, the Imping name continues to stand for traditional craftsmanship in a beautiful liaison with the highest quality, for exquisite enjoyment and a pinch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"125 g","offer_id":53071214575950,"sku":"031IMP6123","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-florentiner.jpg?v=1750980186"},{"product_id":"biscuiterie-de-provence-weihnachtsmandelkuchen","title":"Christmas Almond Cake","description":"\u003ch2 id=\"speakable-headline\"\u003eA Christmas almond cake with orange, walnut, and chocolate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Christmas almond cake from Biscuiterie de Provence is a gluten-free organic almond confection with candied orange, walnut, and bittersweet chocolate, baked completely without flour. Not your ordinary Christmas stollen, but a moist festive pastry from Saint-Maurice-sur-Eygues for the Advent season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eChristmas almond cake\u003c\/strong\u003e is the festive edition of the Délice de l'Amandier, baked in organic quality by the Biscuiterie de Provence in the Drôme provençale. In addition to 30 percent almonds, it contains candied oranges, orange marmalade, walnuts, and bittersweet chocolate, along with creamed butter and eggs, but no flour. A cake like a little celebration.\u003c\/p\u003e\n\n\u003cp\u003eOrange zest and walnut pieces sparkle in the dark crumb, and it smells of chocolate and candied fruit. The cake is moist and soft; the aroma is sweet, spicy, and festive, with the warmth of the almond as the base note. It doesn't need cinnamon; the candied fruit and chocolate are enough. One slice of this, and the Advent season has officially begun.\u003c\/p\u003e\n\n\u003ch3\u003eOrange, walnut, and bittersweet chocolate\u003c\/h3\u003e\n\u003cp\u003eWhat makes this Christmas almond cake so special is its festive trio of flavors. The candied orange provides freshness and sweetness, the walnut a tart note, and the chocolate adds depth.\u003c\/p\u003e\n\u003cp\u003e30 percent almonds form the base note, complemented by 9 percent candied oranges, 6 percent walnuts, and bittersweet chocolate. Everything is organic, and everything is flourless. This makes the cake taste intense without being heavy, as there is no flour to weigh it down. An aroma like a stroll through a Christmas market, just without the cold feet.\u003c\/p\u003e\n\n\u003ch3\u003eA festive cake for Advent\u003c\/h3\u003e\n\u003cp\u003eYou can set this Christmas almond cake on the table for Advent coffee or serve it as a dessert after a festive meal. Cut into thin strips, it looks great on any coffee table.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with a glass of port or punch as it does with a scoop of vanilla ice cream. The orange and chocolate flavors stand out particularly clearly when enjoyed with a cup of strong coffee. It stays fresh for a long time in the aroma tin, making it a lovely gift from the kitchen.\u003c\/p\u003e\n\u003cp\u003eAnd if the cake ever gets stuck in the tin, a simple trick helps. Make an initial cut through the middle, then turn the tin over and bend the rim outward slightly. If you then tap the bottom, the cake usually slides out on its own. Finally, peel off the thin piece of parchment paper sticking to the bottom and cut the cake into bars or wedges.\u003c\/p\u003e\n\u003cp\u003eThose who enjoy chocolate all year round will find it in the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-schoko-mandelkuchen\"\u003echocolate almond cake\u003c\/a\u003e, and for simple enjoyment, there is the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-mandelkuchen\"\u003eclassic almond cake\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic baking art by the Bédouin family\u003c\/h3\u003e\n\u003cp\u003eThe Christmas almond cake is baked at the Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family business overlooking Mont Ventoux. For six generations, everything here has revolved around the almond, which over the years has grown into a small manufactory with around 150 sweet and savory recipes.\u003c\/p\u003e\n\u003cp\u003eIn 1833, Joseph Bédouin began trading almonds in Visan; today, Frank Bédouin leads the house, which, in addition to classic pastries, bakes an entire organic line. The ingredients for this cake come from organic farming, and it is baked with creamed butter from Charentes-Poitou. A festive pastry, just as the family has mastered for generations.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire assortment at \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003eBiscuiterie de Provence\u003c\/a\u003e, and more sweets in \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eFrench sweet pastries\u003c\/a\u003e. Christmas in miniature, from Provence.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number PAR FR-BIO-01 – EU\/non-EU agriculture\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"225 g","offer_id":53071581348174,"sku":"031DAN0022","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/1VB1600_photo_1.jpg?v=1786010638"},{"product_id":"klein-kraeuter-printenkonfekt","title":"Herbal Aachener Printen Confectionery","description":"\u003ch2 id=\"speakable-headline\"\u003eAachen Herb Printe Confection in bite-sized pieces\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe herb Printe confectionery from the Klein Printe bakery are classic Aachen herb Printen, broken into small bites. Boldly spiced, crisp and hard, and completely without chocolate—this is how the original form of the Printe tastes, just as it has belonged to the Advent season for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHerb Printe Confection\u003c\/strong\u003e is the little sister of the classic Aachen herb Printen from the Klein Printe bakery. Instead of long bars, bite-sized pieces go into the bag, each with the dark spice of cinnamon, anise, clove, and coriander. Hard Printen, just as they are at home in Aachen—for coffee, for tea, for snacking in between.\u003c\/p\u003e\n\n\u003ch3\u003eBoldly spiced and crisp and hard\u003c\/h3\u003e\n\u003cp\u003eWhen you bite into a herb Printe, it crunches first, then comes the spice: cinnamon and clove leading the way, followed by anise and coriander. Herb Printen are the tart, original form of the Printe, based entirely on the spices—no chocolate coating to mask the aromas, just dough and spice.\u003c\/p\u003e\n\u003cp\u003eThe Printe dough is made entirely without fat. This is exactly what makes these hard Printen so long-lasting and characteristically crisp. Spicy, crunchy, and hearty, the pieces rest on the tongue until they slowly melt away. Authentic Aachen hard Printen are, after all, hard—if you prefer them softer, place a piece of apple in the tin for a few days, and the moisture will do the rest.\u003c\/p\u003e\n\n\u003ch3\u003eThree types of sugar and two days of patience\u003c\/h3\u003e\n\u003cp\u003eGenuine Aachen Printen contain no yeast or baking powder. The leavening is provided by potash and soda, which give the dough its typical bite. They are sweetened with three sugars at once—sugar syrup, rock candy sugar, and brown beet sugar—which together create the dark, malty caramel of the Printe. In addition to cinnamon and clove, the classic Printe spices often include cardamom, fennel, and coriander.\u003c\/p\u003e\n\u003cp\u003eWhen honey became scarce around 1800 during the Continental System, Aachen bakers switched to sugar syrup; since then, the Printen have been this hard and spicy. A recipe that developed from necessity into a specialty.\u003c\/p\u003e\n\u003cp\u003eBefore being baked, the dough rests for two full days so that the spices can permeate it. The bakery guards the exact ratio of the Printe spices like a family secret, just as Andreas Klein inherited it from his great-grandfather. Aachen Printen have carried the EU PGI seal since 1997: only seven municipalities around Aachen are allowed to bake genuine Printen, and Klein has been a member of the protective association since 1993.\u003c\/p\u003e\n\n\u003ch3\u003eBaked at Klein in Aachen since 1912\u003c\/h3\u003e\n\u003cp\u003eIn 1912, Peter Klein founded his bakery on Franzstraße in Aachen, right by the Marschiertor gate. Today, his great-grandson Andreas Klein runs the business in the fourth generation—a small Printe bakery that crafts its Printen by hand and even shows how they are made in its own Printe museum.\u003c\/p\u003e\n\u003cp\u003eFor over 100 years, the recipe has remained in the family, handed down from generation to generation. The 200g bag of herb Printe confectionery is the perfect introduction to this tradition: the pure, spicy Printe without any frills, in pieces that are easy to share. Kept dry and well-sealed, these hard Printen will last for many weeks, accompanying you throughout the entire Advent season.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for the classic bar shape, opt for the \u003ca href=\"\/en\/products\/klein-kraeuter-schnitt-printen\"\u003eherb-cut Printen\u003c\/a\u003e, and the entire \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eassortment of the Klein Printe bakery\u003c\/a\u003e ranges all the way to chocolate-coated soft Printen. In Aachen, a plate of Printen is as much a part of \u003ca href=\"\/en\/collections\/kaffee\"\u003eafternoon coffee\u003c\/a\u003e as the town hall is to the marketplace.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":53071585739086,"sku":"031KLE9401","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-kraeuterprinten-konfekt-200g.jpg?v=1750984576"},{"product_id":"klein-kraeuter-schnitt-printen","title":"Herbal Cut Aachener Printen","description":"\u003ch2 id=\"speakable-headline\"\u003eHerb-spice Sliced Printen from Aachen, tart and crunchy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe herb-spice Sliced Printen from the Klein Printen bakery are classic hard Aachen Printen in sliced form. Tartly spiced, with a shiny glaze, and a satisfying crunch – they are the most traditional Printen in the assortment, made entirely without chocolate and with no fat in the dough.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eherb-spice Sliced Printen\u003c\/strong\u003e are the sliced original form of the Aachen Printe from the Klein Printen bakery. Firm bars are baked from the spiced dough and cut into bite-sized pieces – hence the name. Cinnamon, anise, clove, and coriander give them the dark spice for which genuine herb Printen have been known for centuries.\u003c\/p\u003e\n\n\u003ch3\u003eTart spice with a shiny coating\u003c\/h3\u003e\n\u003cp\u003eHerb Printen represent the tart side of Aachen’s baking artistry. No chocolate coating, no nut slivers – just the spiced dough and a paper-thin, shiny coating made of potato starch that gives the Printen their sheen. When you bite into one, the Printe yields only after a brief resistance.\u003c\/p\u003e\n\u003cp\u003eEach slice tastes spicy, bold, and hearty, with a long finish of clove and cinnamon. The hard Printe is intentionally baked firm; it is not meant to melt away, but to be chewed slowly. Original Aachen hard Printen remain crunchy as long as they are kept dry, and gradually soften if stored in a humid environment – so the choice is yours.\u003c\/p\u003e\n\n\u003ch3\u003eA pastry with Aachen’s geographical protection\u003c\/h3\u003e\n\u003cp\u003eThe name \"Printe\" comes from the act of pressing: in the past, dough was pressed into carved wooden molds that left behind images and patterns. Out of this old Aachen baking tradition, the herb-spice Sliced Printen are the simplest, most honest form – no coating, no filling, just dough, spice, and time. A piece lasts a long time in the mouth; you chew it almost like a firm caramel while the spices gradually bloom.\u003c\/p\u003e\n\u003cp\u003eAachen Printen have been a Protected Geographical Indication (PGI) since 1997 – they may only bear this name if produced in Aachen and six neighboring municipalities. In addition to Aachen, these are Würselen, Baesweiler, Eschweiler, Alsdorf, Stolberg, and Roetgen; anyone who wants to bake genuine Printen must be located in this corner of the city region.\u003c\/p\u003e\n\u003cp\u003eThe dough is traditionally leavened with potash and baking soda instead of yeast, and sweetened with sugar syrup, rock candy, and brown sugar. The mixture needs two days to rest before it goes into an oven heated to around 200 degrees Celsius. The herb-spice Sliced Printen are the most classic variety in the Klein bakery’s assortment – the Printe for those who like it puristic.\u003c\/p\u003e\n\n\u003ch3\u003eHandcrafted on Franzstraße since 1912\u003c\/h3\u003e\n\u003cp\u003eThe Klein family has been baking on Franzstraße in Aachen since 1912, when Peter Klein founded the business. Today, it is in its fourth generation under master baker Andreas Klein. According to the bakery, Klein is the only dedicated Printen bakery in the city – a business that has been making nothing but Printen for over 100 years. If you stroll through Aachen, you will find their shops on Franzstraße, Ursulinerstraße, and Krämerstraße.\u003c\/p\u003e\n\u003cp\u003eEach Printe is made by hand, and the recipe remains a family secret. The 200g pack of herb-spice Sliced Printen will last for many afternoons, and anyone who gives them as a gift is passing on a piece of Aachen history – for many families, herb Printen are as much a staple of the Advent season as the Christmas tree.\u003c\/p\u003e\n\u003cp\u003eIn Aachen, they are served with a pot of \u003ca href=\"\/en\/collections\/tee\"\u003estrong black tea\u003c\/a\u003e just as often as with coffee. You can find the same spice in a milder, bite-sized format in our \u003ca href=\"\/en\/products\/klein-kraeuter-printenkonfekt\"\u003eherb Printen confectionary\u003c\/a\u003e; the entire \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eKlein Printen assortment\u003c\/a\u003e leads from here to the soft, chocolate-covered varieties.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":53071585804622,"sku":"031KLE9101","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-kraeuter-schnitt-printen-200g.jpg?v=1750984579"},{"product_id":"klein-weiches-printenkonfekt","title":"soft gingerbread confectionery","description":"\u003ch2 id=\"speakable-headline\"\u003eSoft Printen confectionery from Aachen with chocolate and almonds\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe soft Printen confectionery from the Klein Printen bakery is a colorful selection of soft Aachen Printen, dipped in chocolate and refined with almonds. Tender instead of hard, bite-sized – the smooth side of the Aachen Printe for snacking and sharing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003esoft Printen confectionery\u003c\/strong\u003e brings together small, soft Aachen soft Printen from the Klein Printen bakery in a small bag. Unlike the hard herb Printen, the dough here is smooth, sometimes dipped in milk chocolate, sometimes dark, sometimes white chocolate, and topped with almonds. A Printen confectionery consisting of nothing but small bites – made for snacking in between, with coffee, or as a gift during the Advent season.\u003c\/p\u003e\n\n\u003ch3\u003eWhy soft Printen are so tender\u003c\/h3\u003e\n\u003cp\u003eSoft Printen start like any other Printe as a spicy dough. After baking, they are placed in a special humidity chamber where they rest and absorb moisture until they become supple. Only then does the coating of fine chocolate follow, which keeps them soft. If you bite into them, the dough gives way immediately without crumbling. Soft Printen are the younger, milder side of the Aachen Printe: the hard herb Printe came first; the soft version made the spicy pastry accessible even to those with more sensitive teeth.\u003c\/p\u003e\n\u003cp\u003eTender, chocolatey, spicy – every bite tastes great, with the familiar Printe spice in the background. The almonds provide a subtle crunch in the soft dough. Because it is a confectionery, a colorful selection comes in the bag – light and dark bites side by side, always bite-sized, so you can snack your way through the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eSpices from three sugars and good seasonings\u003c\/h3\u003e\n\u003cp\u003eUnder the chocolate is real Aachen Printen dough: sweetened with sugar syrup, candy sugar, and brown sugar, and seasoned with the classic Printen mixture of cinnamon, anise, cloves, and coriander. It is leavened without yeast, using only potash and soda – that is how the old Aachen recipes require it.\u003c\/p\u003e\n\u003cp\u003eAachen Printen have been a protected geographical indication (PGI) since 1997: only seven municipalities around Aachen are allowed to bake them, and Klein has belonged to the protection association since 1993. The 200 g Printen confectionery is the chocolatey entry-level variety among the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003esoft Printen from Klein\u003c\/a\u003e, before moving on to the individually coated varieties.\u003c\/p\u003e\n\n\u003ch3\u003eBaked by the Klein family in Aachen\u003c\/h3\u003e\n\u003cp\u003eIn 1912, Peter Klein founded the bakery on Aachen's Franzstraße; today, his great-grandson runs the business in the fourth generation, as Andreas Klein passes on the old recipe by hand. For over 100 years, every Printe here has been made by hand, according to a recipe the family keeps to itself.\u003c\/p\u003e\n\u003cp\u003eOn Franzstraße, the family even runs a small Printen museum, where you can see how dough, spice, and time turn into a genuine Aachen Printe. There are guided tours for groups, where the hard and soft Printen are placed right next to each other – so you can taste the difference between the crispy herb Printe and the soft confectionery.\u003c\/p\u003e\n\u003cp\u003eIf you prefer the almond note under a single, thick layer of chocolate, you can find it in the \u003ca href=\"\/en\/products\/klein-vollmilch-mandel-weichprinten\"\u003eMilk Chocolate Almond Soft Printen\u003c\/a\u003e. And anyone who wants to dive deeper into the world of \u003ca href=\"\/en\/collections\/schokolade\"\u003efine chocolate\u003c\/a\u003e will find what they are looking for here. Because the bites are so small and handy, the 200 g bag is well-suited for sharing on an Advent plate or as a small gift when you are invited somewhere for coffee. With coffee, with tea, as a small token of appreciation – the colorful Printen confectionery always finds an occasion.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":53071585902926,"sku":"031KLE9495","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-weiches-printenkonfekt-200g.jpg?v=1750984582"},{"product_id":"klein-schoko-mandel-weichprinten","title":"Chocolate Almond Soft Printen","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate Almond Soft Printen from Aachen with Dark Chocolate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Chocolate Almond Soft Printen from the Klein Printen bakery are soft Aachen Printen beneath a layer of dark chocolate couverture, refined with almonds. Spicy Printen dough, tart chocolate, fine almond crunch – the dark one among Klein's chocolate-coated soft Printen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eChocolate Almond Soft Printen\u003c\/strong\u003e from Klein are soft Aachen Printen, coated in dark chocolate and topped with almond slivers. One quarter of each Printen is couverture, supplemented by seven percent almond slivers – tart chocolate meets the spicy, pliable Printen dough. This turns simple chocolate Printen into little Advent pralines.\u003c\/p\u003e\n\n\u003ch3\u003eDark chocolate on spicy dough\u003c\/h3\u003e\n\u003cp\u003eWhen you take a bite, the dark couverture melts first, then comes the soft Printen dough with its spice notes of cinnamon, clove, and anise, and in the middle, the almond slivers provide a crunch. The tartness of the chocolate and the sweetness of the Printen are perfectly balanced.\u003c\/p\u003e\n\u003cp\u003eSpicy, chocolatey, and nutty, each Printen melts slowly in the mouth. With 25% couverture and 7% almond slivers, these morsels are generously equipped – this is no thin glaze, but a rich coating, as befits a true soft Printen. In the ingredient list, the cocoa mass comes before the sugar, which is why the chocolate tastes tart rather than sweet. The almond slivers add a fine, buttery crunch to the mix that softens the dark tartness.\u003c\/p\u003e\n\n\u003ch3\u003eKept soft, coated by hand\u003c\/h3\u003e\n\u003cp\u003eSoft Printen owe their tenderness to a special humidity chamber where the freshly baked Printen absorb moisture. Only then are they coated with chocolate, which allows them to remain pliable. Beneath the couverture lies authentic Printen dough, sweetened with sugar syrup, rock candy, and brown sugar, and leavened without yeast, using only potash and baking soda. The dough rests for two days before baking so that the spices can release their full aroma – it is this patience that makes the Printen so flavorful.\u003c\/p\u003e\n\u003cp\u003eSince 1997, Aachen Printen have carried the PGI seal and must be produced in the Aachen area – in the city itself and six neighboring municipalities. The 200 g Chocolate Almond Soft Printen are the tart sibling of the \u003ca href=\"\/en\/products\/klein-vollmilch-mandel-weichprinten\"\u003eMilk Chocolate Almond Soft Printen\u003c\/a\u003e: same almond slivers, darker chocolate. If you prefer it nuttier, choose the version with hazelnuts.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Klein Printen bakery since 1912\u003c\/h3\u003e\n\u003cp\u003eIn 1912, Peter Klein founded his establishment on Aachen’s Franzstraße, right by the Marschiertor gate. Today, the fourth generation runs the business, with Andreas Klein having every Printen crafted by hand – a house that has done nothing but make Aachen Printen for over 100 years.\u003c\/p\u003e\n\u003cp\u003eEven the chocolate coating remains a craft: Each soft Printen is carefully coated so that the dark mantle covers everything evenly and does not break. Because Klein makes nothing but Printen, every movement is backed by the experience of many decades.\u003c\/p\u003e\n\u003cp\u003eWith a strong \u003ca href=\"\/en\/collections\/kaffee\"\u003eespresso or filter coffee\u003c\/a\u003e, the dark chocolate fully brings out its tartness, and the Advent season is its peak time anyway. On a plate with nuts and dried fruits, these dark morsels fit in perfectly, and they make a great little gift for an Advent invitation.\u003c\/p\u003e\n\u003cp\u003eThe same dark chocolate is also available at Klein with whole hazelnuts instead of almond slivers, for those who like it even nuttier. The complete \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eassortment from the Klein Printen bakery\u003c\/a\u003e ranges from hard herb Printen to white nut varieties – a total of seven types for every taste.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":53071585968462,"sku":"031KLE9225","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-schoko-mandel-weichprinten-200g.jpg?v=1750984585"},{"product_id":"klein-vollmilch-mandel-weichprinten","title":"Whole Milk Almond Soft Printen","description":"\u003ch2 id=\"speakable-headline\"\u003eMilk Chocolate Almond Soft Printen from Aachen, creamy and soft\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Milk Chocolate Almond Soft Printen from the Klein Printen bakery are soft Aachen Printen covered in creamy milk chocolate, refined with slivered almonds. Milder than the dark variety, with the full Printen spice underneath – the gentle choice among the chocolate-coated soft Printen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eKlein's \u003cstrong\u003eMilk Chocolate Almond Soft Printen\u003c\/strong\u003e are soft Aachen Printen with a coating of creamy milk chocolate and fine slivered almonds. About a quarter of each Printen is chocolate, plus seven percent slivered almonds. The mild sweetness of the milk chocolate gently covers the spicy Printen dough – almond Printen for those who prefer a milder taste.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy milk chocolate meets Printen spice\u003c\/h3\u003e\n\u003cp\u003eWhen you take a bite, the milk chocolate melts soft and creamy, followed by the supple Printen dough with cinnamon, clove, and anise, along with the quiet crunch of the slivered almonds. Where the dark sibling is tart, this Printen is gentle and well-rounded.\u003c\/p\u003e\n\u003cp\u003eEvery bite tastes creamy, nutty, and spicy, with the milk chocolate providing a gentle frame for the robust spice. With 25% milk chocolate and 7% slivered almonds, the coating is rich and the almond is clearly noticeable – a confection that even children enjoy, introducing them to the Printen spice in a very gentle way. While children often find hard herb Printen too tart, this mild, chocolatey variety is a great first entry into the world of Aachen Printen.\u003c\/p\u003e\n\n\u003ch3\u003eThree sugars and the silent damp room\u003c\/h3\u003e\n\u003cp\u003eThe Printen dough underneath follows the old Aachen rule: sweetened with sugar syrup, candy sugar, and brown sugar, spiced with the secret Printen mixture, and leavened with potash instead of yeast. After baking, the Printen rest in a damp room until they are soft, and only then are they coated. This keeps them supple for a long time.\u003c\/p\u003e\n\u003cp\u003eSince 1997, Aachen Printen can only be called such if they are produced in the Aachen area – this protects the geographical indication (PGI). Only seven municipalities in the Aachen city region are permitted to bake authentic Printen, and Klein has been a member of the Association for the Protection of Aachen Printen since 1993. If you prefer it more tart, you can find the same slivered almonds under dark chocolate in our \u003ca href=\"\/en\/products\/klein-schoko-mandel-weichprinten\"\u003eChocolate Almond Soft Printen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBaked by hand at Klein in Aachen\u003c\/h3\u003e\n\u003cp\u003eThe Klein family has been baking on Franzstraße in Aachen since 1912; founded by Peter Klein and currently managed in the fourth generation, Andreas Klein protects the family recipe. Over 100 years of experience go into every 200g bag – each Printen is made by hand, and you can see how it's done in their own Printen museum.\u003c\/p\u003e\n\u003cp\u003eFour generations have refined this recipe without changing its core; the Printen tastes the same today as it did a hundred years ago, with only the selection of chocolates having grown over the years. The mild milk chocolate variety is a good starting point if you are trying Aachen soft Printen for the first time.\u003c\/p\u003e\n\u003cp\u003eOn the Advent plate and in the \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas bakery\u003c\/a\u003e, these mild treats disappear quickly because they appeal to young and old alike. Paired with a cup of hot chocolate or a mild milky coffee, they are an afternoon delight, and they add color to the gift table in Christmas bags.\u003c\/p\u003e\n\u003cp\u003eThose who like it more tart should choose the dark sibling with bittersweet chocolate; those who prefer hazelnut instead of almond in their bite will find what they are looking for in the two nut varieties. The entire \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eKlein Printen assortment\u003c\/a\u003e is available alongside them, from the pure herb Printen to the white nut variety – from the tart classic to the creamy-sweet treat.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":53071586853198,"sku":"031KLE9235","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-vollmilch-mandel-weichprinten-200g.jpg?v=1750984588"},{"product_id":"klein-schoko-nuss-weichprinten","title":"Chocolate-Nut Soft Printen","description":"\u003ch2\u003eKlein Chocolate-Nut Soft Printen – Soft Printe Indulgence with Chocolate and Hazelnuts\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKlein Chocolate-Nut Soft Printen\u003c\/strong\u003e are the perfect fusion of traditional Aachen baking and the finest chocolate. These soft Aachen Printen are made according to an ancient recipe, refined with a generous layer of fine chocolate and rounded off with crunchy hazelnuts. The velvety consistency of the soft Printen meets the intense taste of dark chocolate and the delicate crunch of hazelnuts – a true taste experience for lovers of sweet pastries and Printe tradition.\u003c\/p\u003e\n\u003ch3\u003eWhat distinguishes the Christmas pastry from Bäckerei Klein in Aachen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUnmistakably soft: The special recipe makes the Printen tender and juicy.\u003c\/li\u003e\n\u003cli\u003eFine chocolate: A coating of fine chocolate provides an extra moment of indulgence.\u003c\/li\u003e\n\u003cli\u003eAromatic nut: Crunchy hazelnuts add bite and a nutty taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSoft indulgence with fine chocolate and hazelnuts\u003c\/h3\u003e\n\u003cp\u003eThe Klein Chocolate-Nut Soft Printen combine the gentle consistency of soft Printen with the sweet temptation of chocolate and hazelnuts. The delicate texture of the dough ensures a pleasant mouthfeel, which is enhanced by the creamy chocolate layer. Each Printe is carefully coated with a layer of chocolate and refined with crunchy hazelnuts, giving the traditional pastry a modern touch.\u003c\/p\u003e\n\u003ch3\u003eIdeal for lovers of Aachen Printen\u003c\/h3\u003e\n\u003cp\u003eWhether as an accompaniment to coffee, as a sweet snack or as a small gift for special occasions – Klein's Chocolate-Nut Soft Printen are ideal for anyone who wants to treat themselves to a touch of luxury in everyday life. The combination of the typically soft Printe consistency and the intense flavors of chocolate and hazelnuts makes this pastry a highlight for every Printe fan.\u003c\/p\u003e\n\u003ch3\u003eHigh-quality ingredients and traditional production\u003c\/h3\u003e\n\u003cp\u003eLike all specialties from the Klein Printe bakery, this variation is also made with the greatest care and only the best ingredients. The 12% hazelnuts and dark chocolate are carefully selected to guarantee the high quality and characteristic taste of Klein's soft Printen. This results in an indulgence that reinterprets the classic Printe tradition in a modern, refined variation.\u003c\/p\u003e\n\u003cp\u003eTreat yourself to luxurious soft Printen – Klein Chocolate-Nut Edition for true indulgence – velvety soft Printen with chocolate and hazelnuts – the ideal snack for special moments during the Christmas season.\u003c\/p\u003e\n\u003cp\u003eEnjoy delicate Chocolate-Nut Soft Printen from Klein in autumn – traditional Aachen pastry, refined with fine chocolate and crunchy hazelnuts.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"210 g","offer_id":55293826728270,"sku":"031KLE9224","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-schoko-nuss-weichprinten.jpg?v=1769508899"},{"product_id":"klein-weisse-schoko-nuss-weichprinten","title":"White Chocolate-Nut Soft Gingerbread","description":"\u003ch2\u003eKlein White Chocolate Nut Soft Printen – Soft Printen Indulgence with White Chocolate\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKlein White Chocolate Nut Soft Printen\u003c\/strong\u003e are the perfect fusion of traditional Aachen baking and creamy white chocolate. These soft Aachen Printen are made according to a traditional recipe, refined with a generous layer of fine chocolate, and rounded off with crunchy hazelnuts. The velvety texture of the soft Printen meets the sweet taste of white chocolate and the delicate bite of hazelnuts – a true taste experience for lovers of sweet pastries and Printen tradition.\u003c\/p\u003e\n\u003ch3\u003eWhat distinguishes the Christmas pastry from Bäckerei Klein in Aachen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUnmistakably soft: The special recipe makes the Printen tender and juicy.\u003c\/li\u003e\n\u003cli\u003eFine chocolate: A coating of white chocolate provides an extra sweet moment of indulgence.\u003c\/li\u003e\n\u003cli\u003eCrunchy nut: Aromatic hazelnuts provide bite and a nutty taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSoft indulgence with fine chocolate and hazelnuts\u003c\/h3\u003e\n\u003cp\u003eThe Klein White Chocolate Nut Soft Printen combine the gentle texture of soft Printen with the sweet temptation of chocolate and hazelnuts. The delicate structure of the dough ensures a pleasant mouthfeel, which is enhanced by the creamy chocolate layer. Each Printen is carefully coated with a layer of chocolate and refined with crunchy hazelnuts, giving the traditional pastry a modern touch.\u003c\/p\u003e\n\u003ch3\u003eIdeal for lovers of Aachen Printen\u003c\/h3\u003e\n\u003cp\u003eWhether as an accompaniment to coffee, a sweet snack, or a small gift for special occasions – Klein's White Chocolate Nut Soft Printen are ideal for anyone who wants to treat themselves to a touch of luxury in everyday life. The combination of the typically soft Printen texture and the vanilla aromas of white chocolate and hazelnuts makes this pastry a highlight for every Printen fan.\u003c\/p\u003e\n\u003ch3\u003eHigh-quality ingredients and traditional production\u003c\/h3\u003e\n\u003cp\u003eLike all specialties from Printenbäckerei Klein, this variation is also made with the utmost care and only the best ingredients. The 12% hazelnuts and white chocolate are carefully selected to guarantee the high quality and characteristic taste of Klein's soft Printen. This creates a delight that reinterprets the classic Printen tradition in a modern, refined variation.\u003c\/p\u003e\n\u003cp\u003eTreat yourself to luxurious soft Printen – Klein White Chocolate Nut Edition for true indulgence – velvety soft Printen with white chocolate and hazelnuts – the ideal snack for special moments during the Christmas season.\u003c\/p\u003e\n\u003cp\u003eTreat yourself to Klein's White Chocolate Nut Soft Printen – traditional Aachen pastry, refined with white chocolate and crunchy hazelnuts.\u003c\/p\u003e","brand":"Printenbäckerei Klein","offers":[{"title":"220 g","offer_id":55293826793806,"sku":"031KLE9244","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-weisse-schoko-nuss-weichprinten.jpg?v=1769508901"},{"product_id":"marzadro-grappa-panettone-1000g","title":"Grappa Panettone","description":"\u003ch2 id=\"speakable-headline\"\u003eGrappa Panettone, two houses in one cake\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grappa Panettone combines a Panettone from Tommaso Muzzi with Diciotto Lune Grappa from Marzadro: the raisins are soaked in grappa, and the finished cake is drizzled with it. At 5% ABV, the alcohol is clearly noticeable – a Panettone for adults, here in a one-kilo size.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eGrappa Panettone\u003c\/strong\u003e is the union of two traditional Italian houses: the Panettone comes from Tommaso Muzzi in Umbria, the Grappa from the Distilleria Marzadro. This airy yeast cake is refined with the aged Diciotto Lune – and not sparingly, but in a way that you can taste it. A one-kilo festive cake, not intended for the kids' table.\u003c\/p\u003e\n\n\u003cp\u003eWhen sliced, the Panettone reveals its crumb: airy, fibrous, and moist, with raisins in between. On the nose, the grappa dominates the sweet yeast; on the palate, it is soft and warming – the 5% ABV is not just marketing, but clearly present.\u003c\/p\u003e\n\n\u003ch3\u003eHow the grappa gets inside\u003c\/h3\u003e\n\u003cp\u003eGrappa twice over: once in the raisins, once in the finished cake.\u003c\/p\u003e\n\u003cp\u003eTo ensure the grappa really carries through, Muzzi uses two methods simultaneously. First, the raisins are placed in the Diciotto Lune and allowed to soak it up before being added to the dough. Then, the baked Panettone is additionally soaked with the same grappa. This way, the alcohol is not concentrated in just a few spots. It permeates the entire crumb – and the long, round finish that a good grappa has remains until the very last slice.\u003c\/p\u003e\n\u003cp\u003eThe grappa used is no ordinary one: the \u003ca href=\"\/en\/products\/marzadro-grappa-diciotto-diciotto-lune-700ml\"\u003eDiciotto Lune\u003c\/a\u003e is Marzadro's long-aged grappa, whose name, meaning \"eighteen moons,\" stands for 18 months in the barrel. It brings depth and warmth where a young spirit would only be harsh – and is available as a separate bottle in the \u003ca href=\"\/en\/collections\/marzadro-grappa\"\u003ehouse's grappa collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe Panettone from Tommaso Muzzi\u003c\/h3\u003e\n\u003cp\u003eMuzzi has been baking in Foligno, Umbria, since 1795.\u003c\/p\u003e\n\u003cp\u003eWith over 200 years of history, the house is one of Italy's oldest Panettone bakeries, specializing entirely in the large yeast cakes of the holidays: Panettone and Pandoro. What makes the Muzzi Panettone special is the time: the dough matures for a long time before it enters the oven, and this long proofing gives it the airy, fibrous structure that separates a real Panettone from industrial mass-produced goods.\u003c\/p\u003e\n\u003cp\u003eThe fact that this particular cake is brought together with a Trentino grappa is a beautiful piece of Italy: the baking craft from Umbria, the spirit from the Adige Valley near Lake Garda, just as Sabina Marzadro began distilling it there in 1949 and her brother Attilio's children continue to distill it today. Two regions, one cake.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve it\u003c\/h3\u003e\n\u003cp\u003eIn slices, at room temperature, ideally with a glass of the same grappa on the side.\u003c\/p\u003e\n\u003cp\u003eA Panettone should not be served cold from the fridge, but at room temperature – that is when the crumb is soft and the aroma is open. It is cut into slices or lengthwise into wedges, as they do in Italy. Those who want to emphasize the grappa notes can serve a small glass of Diciotto Lune alongside; those who prefer it creamier can serve it with mascarpone cream or a scoop of vanilla ice cream. A thin layer of mascarpone on the slice allows the grappa to stand out even more clearly.\u003c\/p\u003e\n\u003cp\u003eBecause the alcohol is clearly noticeable, this Panettone belongs on the adults' table – with an espresso after Christmas dinner, at the turn of the year, or as a gift for hosts who appreciate Italian celebrations. The whole kilogram is easily enough for eight to ten people.\u003c\/p\u003e\n\n\u003ch3\u003eIt's even better toasted the next day\u003c\/h3\u003e\n\u003cp\u003eTaken out of the packaging in good time, the Panettone reaches room temperature before being sliced. Leftover slices are even better when toasted briefly the next day – the heat wakes up the grappa and yeast once again. What else Marzadro makes from its grappa – from hazelnut liqueur to egg liqueur – can be found in the \u003ca href=\"\/en\/collections\/marzadro-likoere\"\u003eMarzadro Liqueurs\u003c\/a\u003e section. Store in a cool, dry place and keep well-sealed so the soaked crumb does not dry out.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"1 kg","offer_id":55293827449166,"sku":"031MAR70075","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-grappa-panettone.jpg?v=1769508924"},{"product_id":"gandl-lebkuchen-grosser-wolfganger","title":"Gingerbread Large Wolfganger","description":"\u003ch2\u003eA classic treat with a signature touch: Grosser Wolfganger\u003c\/h2\u003e\n\u003cp\u003eWhat does \u003cstrong\u003eGandl Grosser Wolfganger\u003c\/strong\u003e taste like – and what is it best suited for? — A classic \u003cstrong\u003ehoney-almond gingerbread\u003c\/strong\u003e with a delicate sugar glaze: balanced spices, soft texture, ideal neat with coffee or as a representative piece in gift boxes.\u003c\/p\u003e\n\u003cp\u003eGrosser Wolfganger is the signature gingerbread from the Gandl gingerbread bakery in St. Wolfgang: a traditional honey-almond gingerbread made according to a family recipe, baked by hand and finished with a delicate sugar glaze. It represents the typical style of \"Original St. Wolfganger Lebkuchen\" – clear, classic, straightforward in flavor. At nur Gutes, you get it as it's intended: as an uncomplicated favorite treat that impresses on its own and plays a reliable role in assorted gifts. Here, packed as 3 pieces of 40g each.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCharacterfully classic: Honey-almond dough with glaze – the archetypal Wolfganger taste, timeless and unadorned.\u003c\/li\u003e\n\u003cli\u003eCraftsmanship from St. Wolfgang: made in small batches; focus on recipe fidelity and precise processing.\u003c\/li\u003e\n\u003cli\u003eVersatile: plain with coffee, as a \"hero piece\" in assortments, or as a single highlight in gift ideas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHoney-almond gingerbread: Varieties \u0026amp; suitable alternatives\u003c\/h3\u003e\n\u003cp\u003eThe honey-almond gingerbread \"Grosser Wolfganger\" is the larger single piece in the Gandl style – soft, balanced spices, and finished with a sugar glaze. If you prefer it fruitier, choose Kleiner Orangenlebkuchen in the shop; for more nutty bite, Nuss-Schnitte is suitable; if you're looking for variety, Lebkuchenmischung or Gemischter Dreier offer a harmonious selection – suitable companions for every occasion.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfganger Lebkuchen: Production \u0026amp; Style\u003c\/h3\u003e\n\u003cp\u003eThe Original St. Wolfganger Lebkuchen follows proven craftsmanship: careful dough preparation, calm processing, and precise finishing. The \"Grosser Wolfganger\" makes this signature tangible – classic honey-almond core, neatly glazed, with a rounded mouthfeel. This combination represents the identity of the Gandl brand and explains why this piece is considered a benchmark in many assortment boxes.\u003c\/p\u003e\n\u003ch3\u003eGift gingerbread: Selection aid \u0026amp; combinations\u003c\/h3\u003e\n\u003cp\u003eAs a gift gingerbread, the \"Grosser Wolfganger\" works excellently: a single, representative piece or part of a mix. For fresh citrus accents, combine it with Kleiner Orangenlebkuchen; for a nutty addition, Nuss-Schnitte is suitable; if you want to give variety, choose Lebkuchenmischung or Gemischter Dreier – visually and aromatically a well-rounded presentation in gifts.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhat exactly is the \"Grosser Wolfganger\"?\u003cbr\u003eA classic honey-almond gingerbread made according to a family recipe, handcrafted and with a delicate sugar glaze.\u003c\/p\u003e\n\u003cp\u003eHow does it differ from smaller pieces?\u003cbr\u003eMainly in size and appearance: as a larger single piece, it makes a statement, but at its core, it tastes like the classic Wolfganger variety.\u003c\/p\u003e\n\u003cp\u003eDoes it fit in gift boxes or assortments?\u003cbr\u003eYes, it is suitable as a solo item and as part of assortments such as \"Lebkuchenmischung\" or \"Gemischter Dreier\".\u003c\/p\u003e\n\u003cp\u003eIs it glazed?\u003cbr\u003eYes, the \"Grosser Wolfganger\" comes with a delicate sugar glaze.\u003c\/p\u003e\n\u003cp\u003eWhich combinations do you recommend for variety?\u003cbr\u003eFruity: Kleiner Orangenlebkuchen. Nutty: Nuss-Schnitte. Varied: Lebkuchenmischung or Gemischter Dreier.\u003c\/p\u003e\n\u003cp\u003eGrosser Wolfganger — classic honey-almond gingerbread from the Salzkammergut: the Grosser Wolfganger from the Gandl gingerbread bakery is an Original St. Wolfganger Lebkuchen with a delicate sugar glaze. A versatile signature piece for pure indulgence and as a gift highlight. Discover it now in the gourmet shop and combine it ideally.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"120 g","offer_id":55293863133518,"sku":"031GAN0001","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-lebkuchen-grosser-wolfganger.jpg?v=1769508994"},{"product_id":"gandl-orangen-lebkuchen","title":"Orange Gingerbread","description":"\u003ch2\u003eCitrus-Fresh \u0026 Artisanal: Orange Gingerbread\u003c\/h2\u003e\n\u003cp\u003eWhat does \u003cstrong\u003eGandl Orange Gingerbread\u003c\/strong\u003e taste like – and what is it suitable for? — Juicy honey gingerbread with candied orange pieces: delicately citrusy, balanced spices, well-rounded texture; plain with coffee, as a fruity accent in assortments, or as an elegant gift item.\u003c\/p\u003e\n\u003cp\u003eGandl Orange Gingerbread brings the typical St. Wolfgang signature in a fruity direction: a well-rounded gingerbread with candied orange pieces that combines the sweetness of honey dough with a vibrant citrus note. It is traditionally made in the gingerbread bakery and offered – depending on the variety – plain or with a chocolate finish. At Nur Gutes, you'll find the fruity component in the Gandl range as an ideal complement to the classic style. Here, packaged as 2 pieces of 30g each.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCitrus profile with depth: candied orange pieces give the honey dough an elegant freshness and a delicately fruity aroma.\u003c\/li\u003e\n\u003cli\u003eOriginal St. Wolfgang style: traditionally made, round shape, perfectly balanced spices – typical Gandl.\u003c\/li\u003e\n\u003cli\u003eVersatile to combine: as a solo treat, in a gift set, or as a fresh note alongside nutty and classic varieties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSmall Orange Gingerbread: Varieties \u0026 Suitable Alternatives\u003c\/h3\u003e\n\u003cp\u003eThe Small Orange Gingerbread offers the same flavor profile in a compact format – ideal for mixed boxes or as a small treat for in-between. For classic accents, the Large Wolfganger is suitable; for those who prefer a nutty bite, the Nut Slice is the choice. For variety, gingerbread assortments or the mixed trio are recommended – creating a harmonious interplay of fruity, nutty, and classic.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfgang Gingerbread: Production \u0026 Character\u003c\/h3\u003e\n\u003cp\u003eThe Orange Gingerbread follows the principles of St. Wolfgang gingerbread making: carefully prepared dough, resting times for depth of flavor, and a precise finish. The candied orange pieces are integrated juicily into the crumb, resulting in a rounded texture with a delicate citrus length. An optional chocolate finish provides an elegant contrast to the fruity note and emphasizes the indulgent character.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Aid \u0026 Combinations\u003c\/h3\u003e\n\u003cp\u003eAs a gift, the Orange Gingerbread works particularly harmoniously in combinations: together with Large Wolfganger as a classic base, with Nut Slice for nutty warmth, or in gingerbread assortments and the mixed trio for varied present arrangements. The fruity tone lightens the overall impression and creates an elegant balance in the set.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhat distinguishes the Orange Gingerbread?\u003cbr\u003eA round honey gingerbread with candied orange pieces: delicately citrusy, juicy, balanced spices – typical St. Wolfgang.\u003c\/p\u003e\n\u003cp\u003eAre there different varieties?\u003cbr\u003eYes, in addition to the standard, there is a smaller version; also available with a chocolate finish depending on the series.\u003c\/p\u003e\n\u003cp\u003eWhat do I combine it with as a gift?\u003cbr\u003eWith Large Wolfganger for classic, Nut Slice for nutty, gingerbread assortments or the mixed trio for variety.\u003c\/p\u003e\n\u003cp\u003eIs it more sweet or fruity?\u003cbr\u003eIt combines honey sweetness with a clear citrus note; the result is fruity-elegant and pleasantly well-rounded.\u003c\/p\u003e\n\u003cp\u003eWhat occasions is it suitable for?\u003cbr\u003eAs a fine accompaniment to coffee, as a fresh accent in assortments, and as an elegant gift item.\u003c\/p\u003e\n\u003cp\u003eShort summary: Gandl's Orange Gingerbread combines juicy honey dough with candied orange – citrusy-elegant, versatile, and ideal for indulgence and gifting moments.\u003c\/p\u003e\n\u003cp\u003eOrange Gingerbread — fruity-citrusy gingerbread from Gandl: Juicy honey gingerbread with candied orange pieces: Gandl's orange gingerbread. Discover it now in the gourmet shop and combine it with style.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"60 g","offer_id":55293863199054,"sku":"031GAN0002","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gand-orangenl-lebkuchen.jpg?v=1769508996"},{"product_id":"gandl-nuss-schnitte-mit-walnusskaramellfuellung","title":"Nut Slice with Walnut-Caramel Filling","description":"\u003ch2\u003eNutty, juicy, full of character: the Nut Slice\u003c\/h2\u003e\n\u003cp\u003eWhat does the \u003cstrong\u003eGandl Nut Slice\u003c\/strong\u003e taste like – and what does it pair best with? — Two delicate shortcrust pastry halves around a generous \u003cstrong\u003ewalnut-caramel filling\u003c\/strong\u003e: crispy-soft to the bite, caramel-nutty in flavor; ideal on its own with coffee, as a nutty accent in a gift set, or as a thoughtful small gift.\u003c\/p\u003e\n\u003cp\u003eGandl's Nut Slice combines fine shortcrust pastry with a generous walnut-caramel filling. The two butter shortbread layers provide a gentle bite, while the caramel binds the walnuts into a juicy, aromatic center. The result: a balanced interplay of crunch, melt, and nutty depth – traditionally crafted in St. Wolfgang and at Nur Gutes, the hearty addition to classic and fruity varieties.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHearty filling: caramelized walnuts for an intense nutty profile with elegant sweetness.\u003c\/li\u003e\n\u003cli\u003eFine shortcrust pastry: two delicate halves frame the filling and provide a harmonious crunch-to-melt contrast.\u003c\/li\u003e\n\u003cli\u003eVersatile in a mix: enjoy on its own, combine in a gift, or use as a nutty counterpart to fruity gingerbread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNut Slice: Varieties \u0026amp; Suitable Alternatives\u003c\/h3\u003e\n\u003cp\u003eThe Nut Slice delivers clear walnut character in a compact format. For classic gingerbread notes, Großer Wolfganger is suitable; those looking for freshness should choose Orangenlebkuchen; spicy variety is provided by Früchtelebkuchen as well as curated sets like Lebkuchenmischung or Gemischter Dreier.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfganger Lebkuchen: Production \u0026amp; Style\u003c\/h3\u003e\n\u003cp\u003eTypically Gandl: careful dough preparation, precise work, and a clean finish. The shortcrust pastry halves are evenly baked, the walnut-caramel mixture finely tuned, so that texture and taste come together in balance – uncomplicated, authentic, and with the signature from St. Wolfgang.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Help \u0026amp; Combinations\u003c\/h3\u003e\n\u003cp\u003eIn a gift, the Nut Slice sets a nutty-caramel accent: combine with Orangenlebkuchen for freshness, with Großer Wolfganger for classic depth, or with Marzipanlebkuchen for a fine almond melt. In Lebkuchenmischung and Gemischter Dreier, it provides structure and enjoyment balance.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhat is the Nut Slice made of?\u003cbr\u003eTwo shortcrust pastry halves with a juicy walnut-caramel filling – crispy-soft and nutty-caramel.\u003c\/p\u003e\n\u003cp\u003eIs it more sweet or nutty?\u003cbr\u003eThe walnut dominates, the caramel provides a rounded sweetness; overall harmonious and not overwhelming.\u003c\/p\u003e\n\u003cp\u003eWhat does it pair best with?\u003cbr\u003eOn its own with coffee, as a nutty accent in gift sets, and as a fine pastry for special moments of enjoyment.\u003c\/p\u003e\n\u003cp\u003eHow do I combine it in a set?\u003cbr\u003eWith Großer Wolfganger (classic), Orangenlebkuchen (fruity), Marzipanlebkuchen (almond); in Lebkuchenmischung or Gemischter Dreier for variety.\u003c\/p\u003e\n\u003cp\u003eIs it a gingerbread?\u003cbr\u003eAs a nutty fine pastry, it is part of the Gandl assortment and complements the gingerbread with a caramel-walnut specialty.\u003c\/p\u003e\n\u003cp\u003eThe Nut Slice from Lebzelterei Gandl combines two delicate shortcrust pastry halves with a walnut-caramel filling – nutty, juicy, full of character, and perfect solo or in a gift mix. Discover it now in the gourmet shop, enjoy it plain, or combine it with classics.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"170 g","offer_id":55293863264590,"sku":"031GAN0003","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-nuss-schnitte-walnuss-karamell.jpg?v=1769508998"},{"product_id":"gandl-fruechtelebkuchen","title":"Fruit gingerbread","description":"\u003ch2\u003eFruity-spicy \u0026amp; seductive: Fruit Gingerbread\u003c\/h2\u003e\n\u003cp\u003eWhat does \u003cstrong\u003eGandl \u003c\/strong\u003e\u003cstrong\u003eFruit Gingerbread\u003c\/strong\u003e taste like – and what is it suitable for? — An aromatic \u003cstrong\u003egingerbread slice\u003c\/strong\u003e made from two halves \u003cstrong\u003ewith fig-plum-rum filling\u003c\/strong\u003e and hazelnut topping: juicy, warmly spiced, intensely fruity; ideal on its own, as a contrast to nutty varieties, and as a highlight in a gift set.\u003c\/p\u003e\n\u003cp\u003eGandl's Fruit Gingerbread is the sensual and fruity variation in the St. Wolfgang style: two soft gingerbread halves enclose a rich fig-plum-rum filling. The sweet and spicy fruit meets a subtle rum note and the delicate spice of the gingerbread dough – a juicy interplay with depth and length. It complements classic and nutty varieties with an elegant, fruit-forward facet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFig-plum-rum filling: dense fruit aroma with a subtle rum note for a warm, full-bodied taste.\u003c\/li\u003e\n\u003cli\u003eSoft gingerbread halves: two gentle layers of dough frame the filling, ensuring a juicy texture and harmonious bite.\u003c\/li\u003e\n\u003cli\u003eHarmonious in a mix: strong as a solo, in a gift set the fruity counterpoint to nutty and classic varieties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFruit Gingerbread: Varieties \u0026amp; Suitable Alternatives\u003c\/h3\u003e\n\u003cp\u003eThe Fruit Gingerbread slice with hazelnut topping delivers intense fruit with spicy depth. For classic-glazed notes, Großer Wolfganger is suitable; fresh citrus accents are provided by Orange Gingerbread; nutty structure is delivered by the Nut Slice. For curated variety, we recommend Gingerbread Mix or Mixed Three – creating a balanced arc of enjoyment from fruity to nutty to classic.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfganger Gingerbread: Production \u0026amp; Character\u003c\/h3\u003e\n\u003cp\u003eTypically Gandl: careful dough preparation, calm processing, and precise finishing. The soft gingerbread halves remain juicy, the fig-plum-rum filling integrates densely and aromatically. The result is a balanced slice with a full fruit profile, round spice, and a subtle rum nuance – elegant, characterful, and easy to enjoy.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Aid \u0026amp; Combinations\u003c\/h3\u003e\n\u003cp\u003eIn a gift set, the Fruit Gingerbread adds a warm, fruity accent: combine with Großer Wolfganger for a classic base, with Nut Slice for hearty depth, or with Marzipan Gingerbread for a gentle almond melt. In Gingerbread Mix and Mixed Three, the fruit filling provides excitement and balance.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhat does the Fruit Gingerbread consist of?\u003cbr\u003eTwo soft gingerbread halves with a juicy fig-plum-rum filling and hazelnut topping – intensely fruity and warmly spiced.\u003c\/p\u003e\n\u003cp\u003eWhat is the flavor profile?\u003cbr\u003eRipe fruit of fig and plum, supported by a subtle rum note and delicate gingerbread spice; juicy, round, elegant.\u003c\/p\u003e\n\u003cp\u003eWhat is it best paired with?\u003cbr\u003ePure with coffee, as a fruity accent in a gift, or as a contrast to nutty and classic varieties.\u003c\/p\u003e\n\u003cp\u003eHow do I combine it in a set?\u003cbr\u003eWith Großer Wolfganger (classic), Nut Slice (nutty), Marzipan Gingerbread (almondy); in Gingerbread Mix or Mixed Three for variety.\u003c\/p\u003e\n\u003cp\u003eIs it a slice or a round gingerbread?\u003cbr\u003eAn aromatic slice made from two gingerbread halves with a fruity filling.\u003c\/p\u003e\n\u003cp\u003eShort summary: The Fruit Gingerbread combines two soft gingerbread halves with fig-plum-rum – juicy, intensely fruity, and perfect solo or in a gift mix.\u003c\/p\u003e\n\u003cp\u003eJuicy slice made from two gingerbread halves with fig-plum-rum filling and hazelnut topping: Gandl's Fruit Gingerbread. Discover it now in the gourmet shop and combine it exquisitely.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"170 g","offer_id":55293863297358,"sku":"031GAN0004","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-fruechtelebkuchen.jpg?v=1769509000"},{"product_id":"gandl-lebkuchen-dreierlei","title":"Three Kinds of Gingerbread","description":"\u003ch2\u003eVaried \u0026amp; Classic: Gingerbread Trio\u003c\/h2\u003e\n\u003cp\u003eWhat's in the \u003cstrong\u003eGandl Gingerbread Trio\u003c\/strong\u003e – and who is it ideal for? — Three honey gingerbreads in one set: one with sugar icing, one with fondant, and one with dark chocolate, decorated with walnut halves and glacé cherry – perfect for tasting, gifting, and sharing.\u003c\/p\u003e\n\u003cp\u003eGandl's Gingerbread Trio combines three classic interpretations of St. Wolfgang honey gingerbread in a ready-to-enjoy trio. You receive a round gingerbread with delicate sugar icing, one with exquisite fondant, and one with dark chocolate, lovingly decorated with walnut halves and glacé cherry. The set showcases the typical signature of the Gandl gingerbread bakery: clear recipe, moist crumb, clean finish – compactly curated for varied moments of indulgence, featuring only good things.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThree textures, one style: Icing, fondant, and dark chocolate bring different mouthfeels to the same honey gingerbread base.\u003c\/li\u003e\n\u003cli\u003eFine decoration: Walnut halves and glacé cherry add a classic accent to the chocolate variant.\u003c\/li\u003e\n\u003cli\u003eReady to gift: a harmonious trio for tasting, gifting, and as an accompaniment to coffee \u0026amp; tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHoney Gingerbread in a Trio Set: Variants \u0026amp; Differences\u003c\/h3\u003e\n\u003cp\u003eThe gingerbread with sugar icing appears classic and pure, the one with fondant brings a smooth, delicately melting sweetness, and the dark chocolate provides a fine, bitter contrast and is decorated with walnut and glacé cherry. Three surfaces, three experiences – one common core: the moist, well-balanced spiced honey gingerbread in typical Gandl style.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfgang Gingerbread: Style \u0026amp; Craftsmanship\u003c\/h3\u003e\n\u003cp\u003eAs is customary at Gandl, the trio also stands for calm dough handling, precise craftsmanship, and harmonious refinement. The glazes are applied cleanly, the fondant is smoothed evenly, and the dark chocolate is tempered to a crisp finish. Walnuts and glacé cherry complete the look and add a traditional confectionery accent – elegant, classic, and presentable.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Aid \u0026amp; Combinations\u003c\/h3\u003e\n\u003cp\u003eAs a gift, the Gingerbread Trio works wonderfully solo or mixed. For classic depth, combine it with \"Großer Wolfganger,\" for fruity freshness with orange gingerbread, for a nutty structure with a nut slice. If you want variety, add a gingerbread assortment – this creates a balanced arc of enjoyment from pure to melty to chocolatey.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhich varieties are in the Gingerbread Trio?\u003cbr\u003eThree honey gingerbreads: one with sugar icing, one with fondant, and one with dark chocolate, decorated with walnut halves and glacé cherry.\u003c\/p\u003e\n\u003cp\u003eHow do the three variants differ?\u003cbr\u003eThe base is identical; the refinement varies: pure-classic icing, smoothly melting fondant, bitter chocolate with nut-cherry decoration.\u003c\/p\u003e\n\u003cp\u003eWhat occasions is the set suitable for?\u003cbr\u003eFor tasting, gifting, as an accompaniment to coffee \u0026amp; tea, or as a varied dessert arrangement.\u003c\/p\u003e\n\u003cp\u003eCan the trio be combined well?\u003cbr\u003eYes, with \"Großer Wolfganger\" (classic), orange gingerbread (fruity), or nut slice (nutty); for more selection, gingerbread assortment fits.\u003c\/p\u003e\n\u003cp\u003eIs the trio seasonal?\u003cbr\u003eIt is particularly popular during the enjoyment and gifting season, but also suits fine coffee gatherings year-round.\u003c\/p\u003e\n\u003cp\u003eThe Gingerbread Trio combines sugar icing, fondant, and dark chocolate on honey gingerbread – varied, presentable, and ideal for tasting or gifting.\u003c\/p\u003e\n\u003cp\u003eGingerbread Trio – Icing, Fondant \u0026amp; Dark Chocolate in one set – Three variants, one delight: Honey gingerbread with sugar icing, fondant, and dark chocolate (with walnut \u0026amp; glacé cherry). Discover the Gandl Gingerbread Trio now.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"180 g","offer_id":55293863330126,"sku":"031GAN0005","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-lebkuchen-dreierlei.jpg?v=1769509002"},{"product_id":"gandl-lebkuchen-mischung","title":"Gingerbread Mix","description":"\u003ch2\u003eLots of Delights in One Bag: Gingerbread Mix 200 g\u003c\/h2\u003e\n\u003cp\u003eWhat's in \u003cstrong\u003eGandl's 200g Gingerbread Mix\u003c\/strong\u003e – and for whom is it ideal? — A carefully curated set of honey gingerbread with glaze, orange gingerbread, marzipan gingerbread, Wolfgang \"Leckerli\" (delicacy), chocolate corners, and a gingerbread angel: perfect for tasting, gifting, and sharing.\u003c\/p\u003e\n\u003cp\u003eGandl's gingerbread mix brings St. Wolfgang variety together in a compact 200g bag. You get a cross-section of the most popular varieties: classic honey gingerbread with glaze, fruity orange gingerbread, almondy marzipan gingerbread, the iconic Wolfgang Leckerli, chocolatey Schokoeckerl (chocolate corners), and as a fine accent, a gingerbread bell. All handcrafted – diverse in taste, harmonious in composition, and ready to serve immediately.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVaried \u0026amp; harmonious: six varieties in one bag – from classic to fruity to chocolatey.\u003c\/li\u003e\n\u003cli\u003eArtisanally curated: typical St. Wolfgang pieces in tasting-friendly formats.\u003c\/li\u003e\n\u003cli\u003eReady to gift: ideal size for small tokens of appreciation, coffee gatherings, and fine moments of indulgence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGandl Gingerbread Mix: Contents \u0026amp; Character\u003c\/h3\u003e\n\u003cp\u003eThe mix combines the clear lines of Gandl's recipes with varied surfaces and aromas. The honey gingerbread with glaze offers a classic appearance, orange gingerbread brings a citrus note, marzipan gingerbread focuses on almond melt, Wolfgang Leckerli is the iconic mini-specialty, Schokoeckerl provides elegant cocoa accents, and the gingerbread bell decoratively completes the ensemble – a compact culinary journey through St. Wolfgang.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfgang Gingerbread: Style \u0026amp; Craftsmanship\u003c\/h3\u003e\n\u003cp\u003eTypical Gandl means: carefully prepared doughs, balanced spices, and a precise finish – whether glaze, chocolate coating, or figurine shape. The 200g bag displays this signature in miniature format: moist crumb, clear aromas, and a selection that delights both purists and explorers.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Aid \u0026amp; Combinations\u003c\/h3\u003e\n\u003cp\u003eAs a present, the 200g bag is an uncomplicated introduction. For a classic upgrade, combine it with \"Großer Wolfganger\" (Large Wolfgang); fruity accents can be enhanced with orange gingerbread; nutty depth comes from the Nut Slice. For those seeking a compact trio, add the \"Lebkuchen Dreierlei\" (Gingerbread Trio) – creating a well-rounded pleasure set with clear structure.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhich varieties are in the 200g Gingerbread Mix?\u003cbr\u003eHoney gingerbread with glaze, orange gingerbread, marzipan gingerbread, Wolfgang Leckerli, chocolate corners, and a gingerbread bell.\u003c\/p\u003e\n\u003cp\u003eWho is the mix intended for?\u003cbr\u003eFor tasters, connoisseurs, and anyone looking for a small, high-quality gift – ideal for coffee gatherings and as a souvenir.\u003c\/p\u003e\n\u003cp\u003eIs the mix more sweet or balanced?\u003cbr\u003eBalanced: classically sweet glaze, fruity citrus notes, almond melt, and chocolatey accents complement each other harmoniously.\u003c\/p\u003e\n\u003cp\u003eCan the bag be easily combined?\u003cbr\u003eYes, for example with \"Großer Wolfganger\" (classic), orange gingerbread (fruity), or nut slice (nutty); for even more variety, \"Lebkuchen Dreierlei\" fits well.\u003c\/p\u003e\n\u003cp\u003eHow large is the package?\u003cbr\u003eThe bag contains 200g of handcrafted gingerbread specialties in tasting-friendly pieces.\u003c\/p\u003e\n\u003cp\u003eBrief summary: The Gandl Gingerbread Mix 200 g combines six St. Wolfgang specialties – classic, fruity, and chocolatey. Perfect for tasting, gifting, and sharing.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"200 g","offer_id":55293863428430,"sku":"031GAN0006","price":9.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-lebkuchenmischung.jpg?v=1769509004"},{"product_id":"gandl-marzipanlebkuchen","title":"Marzipan gingerbread","description":"\u003ch2\u003eFinely almondy \u0026amp; artisanal: Marzipan Gingerbread\u003c\/h2\u003e\n\u003cp\u003eHow does the \u003cstrong\u003eGandl Marzipan Gingerbread\u003c\/strong\u003e taste – and what is it suitable for? — Small honey gingerbread bites with a fine marzipan filling: soft, almondy, well-balanced in spice; ideal with coffee, as a delicate treat in between, or as an elegant addition to a gift set.\u003c\/p\u003e\n\u003cp\u003eGandl's Marzipan Gingerbread brings the St. Wolfgang signature in convenient bites: a gently spiced honey dough encases a fine marzipan center. The combination of a delicate bite and an almondy melt makes the 200g bag an uncomplicated stock of indulgence – perfect for sharing, gifting, or for a small break. At \"Nur Gutes\" (Only Good Things), it adds a noble, almondy facet to classic, nutty, and fruity varieties.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFine marzipan filling: gently almondy, harmoniously embedded in softly spiced honey gingerbread.\u003c\/li\u003e\n\u003cli\u003ePractical snack format: small bites in a 200g bag – ideal for portioning, sharing, and snacking.\u003c\/li\u003e\n\u003cli\u003eVersatile combination: adds an elegant almond note in a mix and completes gift arrangements.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMarzipan Gingerbread: Format, Texture \u0026amp; Suitable Alternatives\u003c\/h3\u003e\n\u003cp\u003eThe 200g bag contains small, uniform bites with soft honey dough and a fine almond center. Those who prefer classic-glazed notes can opt for the Großer Wolfganger; for fresh citrus accents, Orange Gingerbread is suitable; nutty depth is provided by the Nut Slice. For curated variety, we recommend Gingerbread Mixture or Gingerbread Dreierlei.\u003c\/p\u003e\n\u003ch3\u003eOriginal St. Wolfganger Gingerbread: Production \u0026amp; Style\u003c\/h3\u003e\n\u003cp\u003eTypically Gandl: careful dough preparation, calm processing, and precise finishing. The marzipan filling remains juicy, the honey dough nestles softly and carries the almondy sweetness without dominating. The result is small, well-balanced spiced bites with a fine almond profile – elegant, unobtrusive, and always ready for enjoyment.\u003c\/p\u003e\n\u003ch3\u003eGift Gingerbread: Selection Aid \u0026amp; Combinations\u003c\/h3\u003e\n\u003cp\u003eAs a gift, the marzipan bites work particularly harmoniously alongside Großer Wolfganger (classic), Orange Gingerbread (fruity), and Nut Slice (nutty). In a set with Fruit Gingerbread, an exciting contrast of almond melt and fruit richness is created; with Gingerbread Mixture or Gingerbread Dreierlei, a well-rounded, versatile present results.\u003c\/p\u003e\n\u003ch3\u003eFAQs\u003c\/h3\u003e\n\u003cp\u003eWhat's in the Marzipan Gingerbread (200 g)?\u003cbr\u003eSmall honey gingerbread bites with a fine marzipan filling – soft, almondy, and well-balanced in spice.\u003c\/p\u003e\n\u003cp\u003eWhat's the texture?\u003cbr\u003eGentle bite in the honey dough, delicate almond melt in the core; overall soft and harmonious.\u003c\/p\u003e\n\u003cp\u003eWhat does it pair best with?\u003cbr\u003eWith coffee or tea, as a delicate treat in between, and as an elegant addition to gift sets.\u003c\/p\u003e\n\u003cp\u003eHow do I combine it?\u003cbr\u003eWith Großer Wolfganger (classic), Orange Gingerbread (fruity), Nut Slice (nutty), and Fruit Gingerbread (fruit richness) – or in Gingerbread Mixture\/Dreierlei.\u003c\/p\u003e\n\u003cp\u003eIs the bag suitable for sharing?\u003cbr\u003eYes, the 200g bag contains handy bites – ideal for portioning and sharing.\u003c\/p\u003e\n\u003cp\u003eBrief summary: Gandl's Marzipan Gingerbread: small honey gingerbread bites with a fine marzipan filling – soft, almondy, and perfect solo, for sharing, or in a gift mix.\u003c\/p\u003e\n\u003cp\u003eSmall honey gingerbread bites with a fine marzipan filling: Gandl's Marzipan Gingerbread (200 g). Discover, share, and combine harmoniously in the gourmet shop now.\u003c\/p\u003e","brand":"Lebkuchen Gandl","offers":[{"title":"200 g","offer_id":55293863461198,"sku":"031GAN0007","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gandl-marzipanlebkuchen.jpg?v=1769509005"},{"product_id":"biscuiterie-de-provence-bio-weihnachtskekse-zimt","title":"Organic Christmas cookies with cinnamon","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Christmas cookies with cinnamon from the Drôme provençale\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe organic Christmas cookies with cinnamon from Biscuiterie de Provence are a delicate shortbread made with French organic wheat, baked with almonds and butter. These are not industrial cinnamon biscuits, but rather artisan goods from a family-run business at the foot of Mont Ventoux, presented in a bag with a red ribbon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eorganic Christmas cookies with cinnamon\u003c\/strong\u003e are the festive shortbread biscuits from Biscuiterie de Provence in Saint-Maurice-sur-Eygues, baked with wheat flour from the Drôme, butter, eggs, and almonds. The cinnamon content is 1.5 percent, which is exactly the threshold where it seasons the biscuit without overpowering the almond underneath. Each bag with the red ribbon contains 120 grams.\u003c\/p\u003e\n\n\u003cp\u003eWith the first bite, the cookies crumble in a dry and fine manner, just as a shortcrust pastry with sufficient butter should, and only then does the cinnamon emerge—warm, rounded, and without any harshness. Beneath it lies the almond with its quiet sweetness, providing a foundation for the whole. Buttery, spicy, delicate.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, butter, and a fine crumble\u003c\/h3\u003e\n\u003cp\u003eWhat defines these cookies is their restraint; the cinnamon never insists upon itself, but instead settles as a warm layer over the almond dough, where it remains calm.\u003c\/p\u003e\n\u003cp\u003eThey contain eight ingredients, all organically grown, and not a single one is a flavoring. The wheat flour comes from the Drôme, the valley south of Mont Ventoux, while the butter gives the dough its crumble and the rapeseed oil keeps it supple. Because real butter and real cinnamon go into the dough, these cookies taste significantly richer than the mass-produced Christmas biscuits you might otherwise know.\u003c\/p\u003e\n\n\u003ch3\u003eFor advent coffee and the cookie jar\u003c\/h3\u003e\n\u003cp\u003eThese cookies belong on the afternoon table when the lights come on early outside and the coffee steams inside; they sit well in the hand without falling apart between the fingers.\u003c\/p\u003e\n\u003cp\u003eWith a strong coffee, the cinnamon stands out more clearly, while with black tea, the almond tends to remain in the foreground, making the pastry seem milder. The bag with the Christmas tree pattern and red ribbon can go straight under the tree, as it is already gift-ready. On the coffee table next to the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-weihnachtsmandelkuchen\"\u003eChristmas almond cake\u003c\/a\u003e from the same house, they make for a little French Advent still life.\u003c\/p\u003e\n\u003cp\u003eIn a well-sealed tin, the cookies will maintain their crispness for weeks. If they are exposed to moisture, however, they lose their fine crumble. A sugar cube in the tin will reliably keep residual moisture at bay.\u003c\/p\u003e\n\n\u003ch3\u003eSix generations and the almond\u003c\/h3\u003e\n\u003cp\u003eThe cookies are baked at Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family house with a view of Mont Ventoux where the almond is at the heart of everything.\u003c\/p\u003e\n\u003cp\u003eIn 1833, Joseph Bédouin began trading almonds in Visan; today, Frank Bédouin leads the company in the sixth generation, and that single raw material has grown into over 150 recipes, both sweet and savory.\u003c\/p\u003e\n\u003cp\u003eThe company mills its own almond flour, and only just before baking, much like a coffee roaster handles its beans. In the new 2,800-square-meter facility built in 2006, there are two separate workshops to ensure the gluten-free range remains strictly separated from the rest.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire range at \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003eBiscuiterie de Provence\u003c\/a\u003e, and more in our \u003ca href=\"\/en\/collections\/sussgeback\"\u003eFrench sweet pastries\u003c\/a\u003e collection. Cinnamon can be done loudly, or it can be done right.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number PAR FR-BIO-01 – EU\/non-EU agriculture\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"120 g","offer_id":60316804186446,"sku":"031DANB1603","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/1VB1603_photo_1.jpg?v=1786010554"},{"product_id":"biscuiterie-de-provence-bio-weihnachtscookies-kandierte-fruechte","title":"Organic Christmas cookies with candied fruits","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Christmas cookies with candied orange and lemon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe organic Christmas cookies with candied fruits from the Biscuiterie de Provence are soft pastries featuring orange and lemon peel, raisins, and almonds. Not a dry biscuit, but a fruit-filled cookie made from French organic wheat for the Advent season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eorganic Christmas cookies with candied fruits\u003c\/strong\u003e are baked by the Biscuiterie de Provence in the Drôme provençale using organic wheat flour, butter, and eggs. The dough contains 13 percent candied fruit, along with raisins, almonds, and pure vanilla extract, while rice flour and corn flour give the pastry its softer, crumblier texture. The bag contains 120 grams.\u003c\/p\u003e\n\n\u003cp\u003eThese cookies are lighter in color than the cinnamon biscuits from the same producer and yield much more softly to the bite; inside, you will find orange peel, lemon peel, and raisins, each with its own sweetness. Fruity, soft, and full of vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eOrange, lemon, and a handful of raisins\u003c\/h3\u003e\n\u003cp\u003eThe appeal of these cookies lies in the constant variation, as no two bites taste the same because the candied pieces are distributed unevenly throughout the dough, allowing each to shine on its own.\u003c\/p\u003e\n\u003cp\u003eThe candied fruits make up 13 percent of the dough, with orange peel and lemon peel in roughly equal parts, candied with sugar and a glucose syrup that includes lemon juice. The raisins provide a darker sweetness underneath, while the almonds form the nutty base upon which the rest rests. Vanilla is added to the dough as a genuine extract rather than a flavoring, and that is exactly what you taste in the end.\u003c\/p\u003e\n\n\u003ch3\u003eWith tea, with punch, while reading aloud\u003c\/h3\u003e\n\u003cp\u003eThese cookies don't require an occasion or a cake fork; instead, they sit in a bowl on the table and vanish all by themselves over the course of the afternoon.\u003c\/p\u003e\n\u003cp\u003eWith black tea and milk, the lemon comes through clearly, while with hot punch, the raisin is more prominent, making the pastry feel warmer. The cookies also pair well with a cup of cocoa because their fruit notes hold their own against the chocolate without being overwhelmed. For those who prefer a spicier Christmas, try the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-bio-weihnachtskekse-zimt\"\u003eorganic cinnamon Christmas cookies\u003c\/a\u003e from the same bakery.\u003c\/p\u003e\n\u003cp\u003eSoft-baked cookies like to be kept airtight and cool, but not cold. In the refrigerator, they would lose their moisture to the environment and become hard. A tin box in the pantry is a better place for them, ideally kept with a piece of apple peel to help retain the pastry's moisture.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic baking artistry from Saint-Maurice-sur-Eygues\u003c\/h3\u003e\n\u003cp\u003eThe Biscuiterie de Provence has been baking in the shadow of Mont Ventoux for generations, and their organic line has long since ceased to be a mere sideline, becoming a pillar of the company in its own right.\u003c\/p\u003e\n\u003cp\u003eIt all began in 1833 with Joseph Bédouin and his almond trade in Visan; in 1985, the family bought the recipe for the Croquette de Vinsobres, and ten years later, the Biscuiterie de Provence was born. Today, Frank Bédouin runs the business; the catalog now includes around 150 recipes, and one-fifth of the production is exported. The workshop in the Drôme is open to visitors as a free museum.\u003c\/p\u003e\n\u003cp\u003eYou can find more from this producer at \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003eBiscuiterie de Provence\u003c\/a\u003e, and more pastries in our \u003ca href=\"\/en\/collections\/sussgeback\"\u003eSweet Pastries\u003c\/a\u003e collection. Candied fruit requires patience, and someone here has clearly brought plenty of it.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number PAR FR-BIO-01 – EU\/non-EU agriculture\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"120 g","offer_id":60316804612430,"sku":"031DANB1604","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/1VB1604_photo_1.jpg?v=1786010556"},{"product_id":"panettone-mit-crema-alpina-pistacchio","title":"Panettone with Alpina pistachio cream","description":"\u003ch2 id=\"speakable-headline\"\u003ePanettone with Crema Alpina Pistacchio, cream-filled\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Panettone with Crema Alpina Pistacchio is an Italian Christmas cake filled with a cream made from Marzadro's pistachio liqueur. An airy yeast crumb, a green filling, and a full kilogram to share. Not a dry cake from a supermarket shelf, but one that is much closer to a dessert.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone with Crema Alpina Pistacchio\u003c\/strong\u003e is the filled Christmas cake from the Marzadro Distillery in Trentino: a classic panettone with the cream of their own house pistachio liqueur inside the crumb. What usually ends up in a glass after a meal at Marzadro is here featured in a cake. Weighing 1 kg and baked in paper, it is significantly closer to a dessert than a traditional fruit stollen.\u003c\/p\u003e\n\n\u003cp\u003eOnce sliced, it becomes clear why it isn't cut into cubes: the crumb is airy and fibrous, with the light green pistachio cream tucked in between. In terms of aroma, the sweet yeast leads, followed by the pistachio—nutty, creamy, and mild, with that milky tone provided by the Crema Alpina.\u003c\/p\u003e\n\n\u003ch3\u003eGreen cream in an airy crumb\u003c\/h3\u003e\n\u003cp\u003eThe cream is inside the crumb itself rather than layered on top, which is why the cake stays intact when sliced.\u003c\/p\u003e\n\u003cp\u003eA panettone thrives on a long fermentation process: yeast, butter, eggs, and time create that fibrous structure that can be pulled into strips instead of crumbling. This is precisely the crumb that carries the cream. It remains soft, it doesn't dry out, and because the pistachio remains mild, it doesn't overpower the yeast dough. Creamy, nutty, festive—and less heavy than 1 kg of cake might sound. It easily serves 8 to 10 people.\u003c\/p\u003e\n\n\u003ch3\u003eAlpine cream from Trentino, followed by pistachio\u003c\/h3\u003e\n\u003cp\u003eCrema Alpina is Marzadro's cream liqueur made from fresh Trentino mountain milk, and at 17% ABV, it is one of the lighter representatives of its kind.\u003c\/p\u003e\n\u003cp\u003eThe name tells you where the velvety tone comes from: cream from the Alps. The milk comes from the valleys around the distillery, and what it brings to the table is also present in the cake's filling—not thickeners, but real cream. There are now eight varieties in the range, from hazelnut and coffee to salted caramel, and the pistachio is the greenest of them all.\u003c\/p\u003e\n\u003cp\u003eIf you would like to try the liqueur on its own, you can find it as \u003ca href=\"\/en\/products\/crema-alpina-pistacchio-likoer-700ml\"\u003ecream liqueur made from alpine milk\u003c\/a\u003e; the entire range is available under the \u003ca href=\"\/en\/collections\/crema-alpina\"\u003eCrema Alpina Liqueurs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eNogaredo in the Adige Valley, since 1949\u003c\/h3\u003e\n\u003cp\u003eAt Marzadro, mixing and distilling take place in Nogaredo, not far from Lake Garda, where Sabina Marzadro started in 1949 with two stills.\u003c\/p\u003e\n\u003cp\u003eOver the decades, this beginning grew into a family business now run by Andrea, Anna, and Stefano Marzadro—as a family affair, just as Sabina had envisioned. The house is famous for grappa, above all the Diciotto Lune, which spends eighteen moons, or 18 months, in barrels. The cream liqueurs came later, and with them, this cake.\u003c\/p\u003e\n\u003cp\u003eIf you prefer your treats sharp rather than creamy, there is the \u003ca href=\"\/en\/products\/marzadro-grappa-panettone-1000g\"\u003ePanettone with Grappa\u003c\/a\u003e, in which the raisins are soaked in the spirit. Both are part of the \u003ca href=\"\/en\/collections\/distilleria-marzadro\"\u003eassortment from the Adige Valley\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRoom temperature, in wedges, with a glass on the side\u003c\/h3\u003e\n\u003cp\u003eTake it out of the packaging a good hour before serving, because the crumb is softest and the aroma most open at room temperature. In Italy, panettone is torn into wedges lengthwise rather than cut into slices—you can do exactly the same here.\u003c\/p\u003e\n\u003cp\u003eWe like to serve it with a small glass of the pistachio liqueur, chilled to 8 to 10 degrees, and for those who like it even creamier, a scoop of vanilla ice cream on the side. Toast any leftovers briefly the next day, as the warmth reawakens the yeast and pistachio. Store in a cool, dry, and well-sealed place so that the filled crumb does not dry out. A Christmas afternoon needs nothing more.\u003c\/p\u003e","brand":"Distilleria Marzadro","offers":[{"title":"1 kg","offer_id":60537277710670,"sku":"031MAR70098","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marzadro-panettone-crema-alpina-pistacchio_2048.png?v=1790337821"},{"product_id":"klein-weichprinten-gemischt","title":"Mixed soft printing","description":"\u003ch2 id=\"speakable-headline\"\u003eAssorted Soft Printen from the Klein Printen Bakery in Dark, Milk, and White Chocolate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAssorted Soft Printen from the Klein Printen Bakery is a bag containing three types of soft Aachen Printen, coated in dark, milk, and white chocolate. The same spiced gingerbread dough is found beneath all three coatings, allowing you to taste piece by piece how much the chocolate shapes the character of a Printen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAssorted Soft Printen\u003c\/strong\u003e is a selection of Aachen soft Printen from the Klein Printen Bakery, simply called the \"Klein Soft Printen Bag\" by the manufacturer. Klein also offers the three varieties individually as dark, milk, and white chocolate soft Printen; they come together in this 200g bag. This lets you sample your way through all three types of chocolate while discovering your personal favorite.\u003c\/p\u003e\n\n\u003ch3\u003eTart, creamy, and vanilla-infused, all on the same Printen dough\u003c\/h3\u003e\n\u003cp\u003eThe dark Printen has a tart cocoa flavor, while the milk chocolate version wraps a creamy, mild coating around the spices. The white chocolate version brings real vanilla and milk to the mix. Because the same dough lies beneath all three coatings, each variety remains spicy, moist, and chocolatey, yet each tastes completely different.\u003c\/p\u003e\n\u003cp\u003eThis becomes especially apparent at the coffee table when the three varieties are laid out side by side on a plate. The dark chocolate allows the Printen spices to shine through strongly, the milk chocolate rounds them off, and the spices seem softest beneath the white chocolate. The dark Printen pairs well with a strong coffee, the white with a mild tea, and the milk chocolate variety goes perfectly with both.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy from the oven, soft from the humidity chamber\u003c\/h3\u003e\n\u003cp\u003eEvery soft Printen starts out as crispy as a hard one, as Klein bakes them using the same basic dough. Sweetness comes from sugar syrup, rock candy, and brown sugar, while the flavor comes from Printen spices; potash and baking soda are used to leaven the wheat flour dough instead of yeast. The Printen only becomes soft in the humidity chamber, where the sugar in the dough gradually absorbs moisture until it yields when bitten.\u003c\/p\u003e\n\u003cp\u003eAfterward, each Printen receives its chocolate coating, and because it fully encloses them, the moisture remains in the dough, keeping the Printen soft and succulent. Stored in a cool, dry place away from heat and sunlight, the chocolate retains its sheen and the Printen its softness.\u003c\/p\u003e\n\u003cp\u003eSince 1997, the EU has protected the name \"Aachener Printen,\" and they may only be baked in Aachen and six neighboring towns. Klein bakes both the hard and soft varieties right in the city center, near the Marschiertor, one of the old city gates.\u003c\/p\u003e\n\n\u003ch3\u003eA bag for Santa boots and Advent coffee\u003c\/h3\u003e\n\u003cp\u003eWith three types of chocolate-covered Printen, this bag is made for occasions where many people are helping themselves. It’s perfect for a Santa boot, Advent coffee with friends, or a plate in the living room from which everyone can take their favorite color. You can see the three varieties through the cellophane from the outside, making the bag a great small gift for a neighbor or for a Secret Santa at the office.\u003c\/p\u003e\n\u003cp\u003eThose who want to supplement the plate with hard Printen can add the \u003ca href=\"\/en\/products\/klein-kraeuter-printenkonfekt\"\u003ecrispy herb Printen confection\u003c\/a\u003e. Hard and soft side by side demonstrate what the same Aachen Printen dough can become.\u003c\/p\u003e\n\u003cp\u003eThe 200g are quickly shared over a pot of \u003ca href=\"\/en\/collections\/tee\"\u003eblack tea\u003c\/a\u003e in the afternoon, and no one has to choose between light, dark, or in-between. Thanks to their chocolate coating, the Printen remain soft for a long time, so you can safely keep the bag in the cupboard a few days before St. Nicholas Day. You can find more \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAachen Printen from Klein\u003c\/a\u003e right next to these.\u003c\/p\u003e\n","brand":"Printenbäckerei Klein","offers":[{"title":"200 g","offer_id":60821405598030,"sku":"031KLE9293","price":7.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/klein-weichprinten-gemischt.png?v=1789471892"}],"url":"https:\/\/nurgutes.de\/en\/collections\/weihnachtsgebaeck.oembed","provider":"nur Gutes","version":"1.0","type":"link"}