| Name | Image | Description |
|---|
| Aachener Printe | 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. Regionally also known as Krapfen, Kreppel or, in Berlin, as Pfannkuchen. |
| 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 | Spit cake with characteristic rings that when sliced resemble tree rings. |
| 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] |
| Black Forest cake | (Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer. |
| Bremer Klabe | A type of Stollen from Bremen, Germany |
| Brenntar | A type of porridge with roasted flour called Musmehl. |
| Buchtel | 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 |
| Gebrannte Mandeln | Nuts (usually almonds) that have been cooked in a special way, so they end up coated in browned, crunchy sugar |
| Götterspeise | a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, |
| Herrencreme | a vanilla pudding mixed with cream and chocolate shavings and a good amount of rum |
| 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 |
| Mohnkloß |
| 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. |
| Nussecke | A Shortbread cookie that has ground hazelnuts that's cut into triangles and typically dipped in chocolate. |
| Pfeffernuss[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 | Thick mash made of all kinds of red berries, which are cooked with sugar, herbs, flavouring agents and possibly spirits and bound with starch. |
| Rumtopf | Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas.[8] |
| Schneeball (pastry) | A hard, crusty pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber, although known and available throughout the country. |
| Schokokuss | Sweetened egg-white foam covered with chocolate. Previous names originate from black people's skin color. |
| Spaghettieis | Ice cream made to look like a plate of spaghetti by pressing it through an appropriate sieve (cf. Spätzle). |
| 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. |
1. ^Frankfurt Christmas Market Retrieved 25 August 2013
2. ^Recipe at gourmet.org
3. ^Recipe at grouprecipes.com
4. ^Arnold Zabert: Backen - Die neue große Schule, Zabert Sandmann, Hamburg 1985, S. 125
5. ^A Taste of the Lowlands - Lunenburg Heath Buckwheat Torte at lowlands-l.net. Accessed on 13 Feb 2012.
6. ^Heinzelmann, Ursula (2008). Food Culture in Germany, Greenwood Press, Westport, USA. p. 136. {{ISBN|978-0-313-34494-7}}
7. ^{{cite web | url=http://www.statesman.com/news/lifestyles/food-cooking/pfeffernusse-a-quirky-christmas-cookie-and-so-much/nTR2t/ | title=Relish Austin: Pfeffernüsse, a quirky Christmas cookie and so much more | publisher=American Statesman | date=December 11, 2012 | accessdate=7 January 2014 | author=Broyles, Addie}}
8. ^{{cite news|title=Spiking Summer Fruit in Order to Preserve It|first=Melissa|last=Clark|newspaper=The New York Times|date=September 21, 2010|url=https://www.nytimes.com/2010/09/22/dining/22appe.html|accessdate=September 22, 2010}}