| Name |
Image |
Description |
| Nussecken |
|
a Shortbread cookie with ground hazelnuts that's cut into triangles and typically dipped in chocolate. |
| Aachener Printen |
 |
a pastry and a type of Lebkuchen originating from the city of Aachen in Germany. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. |
| Berliner |
 |
similar to a jelly doughnut |
| Bethmännchen |
 |
a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt.[1] |
| Baumkuchen |
 |
|
| Bratapfel |
 |
Baked apples are a simple dessert of baked apples in the oven. They are traditionally prepared in winter at Christmas time from storable, solid and sour apple varieties as Boskoop |
|
| Bienenstich |
 |
Literally "Bee sting", a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream.[2][3][4] |
| Blachindla |
|
turnovers made of a pie-like crust and filled with a pumpkin filling |
| Black Forest cake |
 |
(Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer. |
| Bremer Klaben |
|
a type of Stollen from Bremen, Germany |
| Buchteln |
 |
sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd |
| Buckwheat gateau |
|
a speciality of the Lüneburg Heath region of Lower Saxony, consisting of layers of cake made from buckwheat flour and heather honey, separated by a fruit layer using yoghurt and cranberries and topped by whipped cream and chocolate shavings.[5][6] |
| Carrot cake |
|
|
| Cheesecake |
|
|
| Dampfnudel |
 |
typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert |
| Dominostein |
 |
a sweet primarily sold during Christmas season in Germany and Austria. |
| Donauwelle |
 |
a traditional sheet cake popular in Germany and Austria that's prepared with sour cherries, buttercream, cocoa, chocolate and layered batter, like a marble cake. |
| Fasnacht (doughnut) |
|
|
| Frankfurter Kranz |
 |
|
| Franzbrötchen |
 |
a small, sweet pastry, baked with butter and cinnamon. |
| Gugelhupf |
 |
a marble cake or Bundt cake. |
| Germknödel |
 |
a fluffy yeast dough dumpling, filled with spicy plum jam and served with melted butter and a mix of poppy seeds and sugar on top |
| Garrapinyades |
 |
nuts (usually almonds) that have been cooked in a special way, so they end up coated in browned, crunchy sugar |
| Kreple |
 |
Silesian doughnuts |
| Kuchen |
 |
Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux. |
| Lebkuchen |
 |
Often sold at Christmas fairs and Carnival. |
| Linzer Auge |
 |
|
| Mohnklöße |
 |
|
| Muskazine |
 |
made from almonds, spices, sugar, flour, eggs and marzipan. |
| Marzipan |
 |
|
| Magenbrot |
 |
small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. Often sold at Christmas market. |
| Pfeffernüsse[7] |
 |
tiny spice cookies |
| Prinzregententorte |
 |
a Bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream, with a dark chocolate glaze. |
| Rote Grütze |
 |
|
| Rumtopf |
 |
literally rum pot, a German and Danish dessert, traditionally eaten around Christmas.[8] |
| Schneeball (pastry) |
 |
a pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber |
| Schokokuss |
 |
Sweetened egg white foam |
| Spaghettieis |
 |
a German ice cream made to look like a plate of spaghetti. |
| Spekulatius |
 |
a type of spiced shortcrust biscuit, traditionally baked for consumption around Christmas in the westernmost parts of Germany |
| Springerle |
 |
a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. |
| Spritzgebäck |
 |
a type of German Christmas biscuit made of flour, butter, sugar and eggs. |
| Spritzkuchen |
 |
a fried pastry similar to doughnuts |
| Stollen |
 |
a fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. |
| Streusel |
|
a crumbly topping of flour, butter, and sugar |
| Streuselkuchen |
 |
a yeast dough covered with streusel. |
| Tollatsch |
 |
From the region of Pomerania, made of flour, sugar, a blend of Lebkuchen spices, bread crumbs, almonds, and raisins. Tollatsch also contains the uncommon ingredients pork blood and Griebenschmalz (schmaltz with gribenes). The dough is cooked in meat broth. |
| Vanillekipferl |
 |
small, crescent shaped biscuits |
| Welfenspeise |
|
a two-layered pudding, with cooked milk and vanilla sauce and very stiffly whipped egg white on the bottom, and a yellow layer of wine sauce made of beaten egg yolk, white wine and a little lemon juice on the top. |
| Wibele |
 |
very small, sweet biscuits originating from the Franconian city of Langenburg in Germany, though nowadays they are considered a Swabian speciality. |
| Windbeutel |
|
|
| Zwetschgenkuchen |
 |
a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet and covered with pitted plums. |
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Media related to Desserts of Germany at Wikimedia Commons
