{"title":"Sweet pastries","description":"\u003ch2\u003eSweet pastries are a piece of comfort.\u003c\/h2\u003e\n\u003cp\u003eThey go well with coffee, tea, or simply a quiet break. Good pastries thrive on selected ingredients, \u003cstrong\u003eartisanal craftsmanship\u003c\/strong\u003e, and balanced sweetness.\u003c\/p\u003e\n\u003cp\u003eIn this category, you'll find fine pastries that are carefully baked and selected. From \u003cstrong\u003edelicate cookies\u003c\/strong\u003e to \u003cstrong\u003eclassic pastries\u003c\/strong\u003e and special sweet delicacies: quality and honest craftsmanship are at the heart of it all.\u003c\/p\u003e\n\u003cp\u003eWhether for sharing, gifting, or consciously enjoying yourself – pastries are versatile and always a reliable companion. For all who don't just eat pastries casually, but appreciate them.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFinely baked, honest, and timeless: Pastries with character.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"biscuiterie-de-provence-mandelkuchen","title":"Almond cake","description":"\u003ch2 id=\"speakable-headline\"\u003eMoist almond cake from Provence, baked completely without flour\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe almond cake from Biscuiterie de Provence is a gluten-free almond pastry made with 32 percent Mediterranean almonds, baked entirely without flour. Not a dry, mass-produced cake, but a moist and delicate original from Saint-Maurice-sur-Eygues that stays fresh for a long time in its tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eflourless almond cake\u003c\/strong\u003e is the gluten-free classic from Biscuiterie de Provence, a family bakery in Saint-Maurice-sur-Eygues in the Drôme Provençale region. Known by its French name, Délice de l'Amandier, it combines just five ingredients: almonds, sugar, free-range eggs, fresh churned butter, and a hint of real vanilla extract. It contains no flour at all, but all the more almonds.\u003c\/p\u003e\n\n\u003cp\u003eThe fork sinks softly into the crumb, which is fragrant with almond and vanilla. The texture is golden yellow, moist, and delicate, with a rich, nutty aroma—almost like fine marzipan. Because no flour is used to bulk out the batter, the cake’s flavor is more intense, yet it remains pleasantly light. It is a pastry that manages without any bells and whistles, which is exactly why it is so compelling. This is how the South tastes.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate, moist, and full of almonds\u003c\/h3\u003e\n\u003cp\u003eThe appeal of this cake lies in its simplicity. It is delicate, moist, and golden, with a rich flavor of almond and butter. Almonds, butter, eggs, and sugar—there isn't much else in the batter, and that is exactly what you taste in every single bite.\u003c\/p\u003e\n\u003cp\u003eThe 32 percent almonds come from the Mediterranean region, including France, Italy, and Spain. They give the cake its golden color, its full fragrance, and the moist tenderness that a good almond cake requires. That it succeeds entirely without flour is thanks solely to the finely ground almonds, which retain moisture in the batter. Fresh churned butter rounds it out, and the real vanilla extract adds a warm finishing touch. No artificial coloring, no preservatives—just good ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eServed warm with a scoop of ice cream\u003c\/h3\u003e\n\u003cp\u003eYou can enjoy this flourless almond cake on its own with coffee or warm it briefly in the oven, which makes it even more melt-in-the-mouth and fills the entire kitchen with the scent of almonds. In France, it is often served as part of a \"café gourmand,\" a small espresso accompanied by something sweet.\u003c\/p\u003e\n\u003cp\u003eWhen warm, it pairs beautifully with vanilla ice cream or a spoonful of crème fraîche; when cold, it goes well with sorbet, fruit salad, or a handful of fresh berries. A small espresso on the side and your afternoon is complete. A glass of dessert wine is also a lovely accompaniment, as almonds pair wonderfully with it.\u003c\/p\u003e\n\u003cp\u003eThe cake comes in a round tin that keeps it fresh for weeks and makes a lovely gift.\u003c\/p\u003e\n\u003cp\u003eA tip for unpacking, as the cake can sometimes be stuck: A slice across the middle will loosen it, then turn the tin over and bend the rim slightly outward. If you tap the bottom, the cake usually slides out on its own. Finally, peel off the thin piece of parchment paper stuck to the bottom and cut the cake into bars or wedges.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something fruitier, try the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-mandelkuchen-mit-zitrone\"\u003elemon version\u003c\/a\u003e; if you love chocolate, go for the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-schoko-mandelkuchen\"\u003echocolate-almond cake\u003c\/a\u003e from the same bakery.\u003c\/p\u003e\n\n\u003ch3\u003eDedicated to the almond since 1833\u003c\/h3\u003e\n\u003cp\u003eBehind the cake is Biscuiterie de Provence, a family business now run by Frank Bédouin, his wife France, and his brother Victor. It all started in 1833, when their ancestor Joseph Bédouin began trading in almonds, apricot kernels, and linden blossoms in Visan.\u003c\/p\u003e\n\u003cp\u003eFor six generations, the almond has remained the family's crown jewel. In 1985, twins Jean-Paul and Jean-Louis purchased the recipe for the famous Croquette de Vinsobres, and ten years later, the Bédouins founded Biscuiterie de Provence. Today, the company is based in Saint-Maurice-sur-Eygues, with a view of Mont Ventoux. Year after year, it transforms around 60 tons of almonds into approximately 250 tons of cakes and pastries, spread across more than 150 sweet and savory recipes.\u003c\/p\u003e\n\u003cp\u003eDiscover more \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003especialties from Biscuiterie de Provence\u003c\/a\u003e or browse our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eFrench sweet pastries\u003c\/a\u003e. A piece of Provence for your coffee table.\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"240 g","offer_id":53071137669454,"sku":"031DAN001","price":11.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mandelkuchen-ohne-mehl-biscuterie-de-provence.jpg?v=1750977925"},{"product_id":"hatzel-elisen-lebkuchen-gemischt-3-stueck","title":"Elisen Gingerbread mixed – 3 pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eAssorted Elisen Lebkuchen as a small tasting sample from Selb\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe small assorted bag from Hatzel brings together three hand-spread Elisen gingerbreads: one with sugar icing and almonds, one with dark chocolate, and one with milk chocolate. Intended for those who want to try them before deciding on a favorite.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAssorted Elisen Lebkuchen\u003c\/strong\u003e are also available from Hatzel in a small 175-gram bag containing three pieces. They are baked at the gingerbread confectionery in Selb, the \"porcelain city\" on the edge of the Fichtelgebirge mountains. To say \"Elisenlebkuchen\" is to refer to the nuttiest variety of wafer-based gingerbread, in which almonds and hazelnuts almost entirely replace flour.\u003c\/p\u003e\n\u003cp\u003eThe first bite is soft and yields immediately, followed by the resistance of the whole almonds on top. The center remains moist and dense, permeated with candied lemon and orange peel, whose citrus tang balances the sweetness. Warmly spiced, nutty, and juicy.\u003c\/p\u003e\n\u003ch3\u003eA bag for those who don't want to decide\u003c\/h3\u003e\n\u003cp\u003eThree coatings at once, plus the dark red ribbon on the bag. This is the perfect size to bring along for coffee without making it a full-blown gift.\u003c\/p\u003e\n\u003cp\u003eThe sugar icing allows the spices to shine through most clearly, the dark chocolate coating provides a bittersweet barrier, and the milk chocolate makes everything soft and sweetly comforting. Eaten in this order, the bag tells a little story about the same dough under three different covers.\u003c\/p\u003e\n\u003cp\u003eIt belongs on the \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas table\u003c\/a\u003e during Advent next to tangerines and nuts, and it works just as well for afternoon coffee in January, even when the fairy lights are long packed away in their boxes. Kept sealed and in a cool place, it will last well into the new year.\u003c\/p\u003e\n\u003ch3\u003eWhere the Elise gets its name\u003c\/h3\u003e\n\u003cp\u003eThere is no verified information about the namesake, but there is a persistent Nuremberg legend of a baker's daughter named Elise for whom her father baked the best gingerbread.\u003c\/p\u003e\n\u003cp\u003eWhat is documented, however, is what must go into an Elisenlebkuchen today. At least a quarter of the ingredients must be almonds, hazelnuts, or walnuts, with barely any flour allowed, otherwise it cannot bear the name. At Hatzel, the nut content is significantly higher, which you notice more in the texture than the taste, as the dough remains dense and moist instead of crumbling dry.\u003c\/p\u003e\n\u003cp\u003eThe candied citrus peel is also more than the name suggests. In addition to orange peel, it contains lemon peel and citron—that thick-rinded citrus fruit that consists almost entirely of white pith. When candied, it gives the gingerbread bright, translucent pieces and a slightly resinous note that grounds the cinnamon spice.\u003c\/p\u003e\n\u003ch3\u003eSelb, where porcelain is otherwise at home\u003c\/h3\u003e\n\u003cp\u003eThis town in the far northeast of Bavaria is not known for gingerbread, but for tableware.\u003c\/p\u003e\n\u003cp\u003eRosenthal and Hutschenreuther made Selb great, and the town's history of craftsmanship is still visible today. That a gingerbread confectionery is located among the porcelain factories seems coincidental at first glance, but it fits into the picture of a region where people have been working by hand for generations.\u003c\/p\u003e\n\u003cp\u003eIf you prefer the varieties individually, you can find \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003ethe entire Hatzel range\u003c\/a\u003e with us. And if you would like to bring the Rhineland to your plate alongside Upper Franconia, try the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAachener Printen from Printenbäckerei Klein\u003c\/a\u003e.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"6.2 oz","offer_id":53071141699918,"sku":"031HAT0004","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-lebkuchen-3er-beutel.jpg?v=1750978057"},{"product_id":"confiserie-imping-zimtsterne-150g","title":"Cinnamon Stars – 150g","description":"\u003ch2\u003eConfiserie Imping – Zimtsterne\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCinnamon stars\u003c\/strong\u003e just like grandma used to make – that's how this traditionally handcrafted pastry tastes. The recipe from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e uses just a few good ingredients, such as almonds, hazelnuts, egg whites, sugar syrup, and cinnamon, plus a pinch of salt, but requires many hands to cut out the stars from the nut mixture. This makes the cinnamon stars beautifully nutty and taste almost homemade.\u003c\/p\u003e\n\u003ch3\u003eFinest Cinnamon Stars – Christmas Pastries from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisanal manufacturer, based in the western Münsterland region, in our assortment. 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, Dominosteine, and marzipan potatoes, 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 over the reins 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 indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"150 g","offer_id":53071146418510,"sku":"031IMP006","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-zimtsterne.jpg?v=1750978217"},{"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":"viani-brutti-ma-buoni-haselnussmakronen","title":"Brutti ma Buoni – Hazelnut Macarons","description":"\u003ch2 id=\"speakable-headline\"\u003eBrutti ma Buoni, ugly but good\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBrutti ma Buoni are Italian hazelnut macaroons made from a meringue base with hazelnuts and almonds. The name translates to \"ugly but good\" and describes exactly that: misshapen little heaps, crispy on the outside, chewy and nutty on the inside.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBrutti ma Buoni\u003c\/strong\u003e from Viani are hazelnut macaroons from Lombardy, baked with five ingredients: sugar, hazelnut kernels, almonds, egg white, and natural vanilla flavoring. They come in a 100-gram bag and are baked without flour. Anyone expecting a pretty pastry is mistaken, and that is the whole point of them.\u003c\/p\u003e\n\u003ch3\u003eCrispy on the outside, chewy on the inside, nutty through and through\u003c\/h3\u003e\n\u003cp\u003eSugar is at the top of the ingredient list, but the nuts lead the flavor profile. Hazelnut and almond together define the character, while the vanilla remains in the background.\u003c\/p\u003e\n\u003cp\u003eThe bite is what makes them special: on the outside, the meringue forms a thin, crispy crust; underneath, it remains chewy and slightly sticky, with coarse nut pieces inside. Crispy, chewy, and nutty all at once. None of it crumbles; everything has a slight pull.\u003c\/p\u003e\n\u003cp\u003eYou can never control their shape because the mixture runs however it wants while baking. Each piece looks different, and none of them look good. Hence the name.\u003c\/p\u003e\n\u003cp\u003eWith 419 kilocalories per 100 grams and 44 grams of sugar, they are not diet food, but neither are they the kind of thing you need a lot of. Two pieces with coffee, and that's it. The 100-gram bag is therefore enough for several afternoons.\u003c\/p\u003e\n\u003ch3\u003eWith espresso, dessert wine, or in tiramisu\u003c\/h3\u003e\n\u003cp\u003eClassically, they are served after a meal alongside an espresso, because the roasted notes of the coffee pick up the nuts and carry away the sweetness.\u003c\/p\u003e\n\u003cp\u003eIn Italy, they belong to the group of pastries that aren't meant to replace a cake, but to provide a finish: small, sweet, one or two pieces, and that's enough. On a coffee table next to tarts, they therefore look rather out of place.\u003c\/p\u003e\n\u003cp\u003eThey go just as well with a glass of dessert wine or a \u003ca href=\"\/en\/products\/viani-limoncello-500ml\"\u003eLimoncello\u003c\/a\u003e from the freezer. In Italy, people dip them without any guilty conscience, which is also the only sensible way to treat a pastry that is chewy to begin with.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, they can be coarsely crumbled and sprinkled over vanilla ice cream, panna cotta, or \u003ca href=\"\/en\/products\/zab-zabaionecreme-mit-marsala-200g\"\u003ezabaglione cream\u003c\/a\u003e, or used as a base for tiramisu instead of ladyfingers. They are baked without flour, using only egg white, sugar, and nuts; traces of other nuts, soy, milk, and gluten are possible according to the manufacturer. Once opened, they should be kept in a tightly sealed tin, otherwise they will go soft.\u003c\/p\u003e\n\u003ch3\u003eGavirate, Borgomanero, Prato, and an old dispute\u003c\/h3\u003e\n\u003cp\u003eWho invented the Brutti ma Buoni has still not been decided to this day. Three places lay claim to them, and each has good arguments.\u003c\/p\u003e\n\u003cp\u003eWhat all versions share is the origin legend of a mishap: a confectioner knocks over eggs and sugar, bakes the mixture anyway, and suddenly has something new. None of this is documented, but it explains the name so well that it sticks.\u003c\/p\u003e\n\u003cp\u003eThe most solid evidence comes from Gavirate in the province of Varese: the local Pasticceria Veniani, founded in 1875, had the recipe protected by the Italian ministry in 1878. Borgomanero in Piedmont counters this and, in 2020, became the only place to receive a municipal designation of origin. And in Tuscany, they are baked in Prato and Pistoia, where Savoyard confectioners are said to have brought them when the capital moved from Turin to Florence in 1865.\u003c\/p\u003e\n\u003cp\u003eToday, they are registered as a traditional product in three different regions, each under its own name. These ones here come from Lombardy, i.e., from the area around Gavirate, and are brought to German shelves by \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani\u003c\/a\u003e. You can find more pastries under \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastries\u003c\/a\u003e. Who invented them will never be clarified. If three regions are arguing over one recipe, there must be something to it.\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"100 g","offer_id":53071163457870,"sku":"031VIA860241","price":6.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-brutti-ma-buoni-vanille.jpg?v=1750978629"},{"product_id":"maison-fossier-biscuit-rose-de-reims","title":"Pink Biscuit of Reims","description":"\u003ch2 id=\"speakable-headline\"\u003ePink biscuits from Reims for dipping in a champagne flute\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMaison Fossier’s Biscuits Roses de Reims are the pink ladyfingers from France’s oldest biscuit bakery. Baked twice and dried for a long time according to the old Champagne tradition dating back to 1690 – firm enough for dipping, refined enough for a Sunday afternoon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscuits Roses de Reims\u003c\/strong\u003e by Maison Fossier are the famous pink ladyfingers from the Champagne region, baked according to a recipe from 1690. Eggs, egg whites, sugar, and sifted flour form the base, with a hint of carmine providing the color. Dry, light, with a fine note of vanilla – and with that firmness that makes dipping them into your champagne flute possible in the first place.\u003c\/p\u003e\n\u003ch3\u003eCrisp, vanilla-scented, finely sugared\u003c\/h3\u003e\n\u003cp\u003eOblong-shaped, in a delicate pink, dusted with a thin layer of powdered sugar on top – that is how the biscuit rests in your hand. A soft snap when you take a bite, then it slowly melts on the palate.\u003c\/p\u003e\n\u003cp\u003eThe vanilla settles as a warm tone in the mouth, and the sugar crunches between your teeth like a tiny sparkle. Crisp, fragrant, vanilla-flavored – and yet delicate. A good third of the recipe consists of egg and egg white, and that is exactly what gives the biscuit its structure.\u003c\/p\u003e\n\u003ch3\u003eThe biscuit and the champagne flute\u003c\/h3\u003e\n\u003cp\u003eReims tradition dictates that you dip the biscuit only briefly into your glass before bringing it to your mouth. That is exactly what it was made for.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary pastries, the Biscuit Rose does not disintegrate when doing so. The long drying time after baking makes the egg white partially insoluble, forming a fine structure that absorbs the champagne while still holding its shape. Incidentally, long before champagne, the people of Reims used to dip their biscuits in Bouzy Rouge, Mareuil Rosé, Ratafia, or old Marc.\u003c\/p\u003e\n\u003cp\u003eIt makes its most elegant appearance during the \u003ca href=\"\/en\/collections\/trinken-prickelnd-champagner\"\u003eSunday champagne hour\u003c\/a\u003e, followed by a cup of tea or espresso. In the kitchen, it is a classic for charlottes, strawberry cakes, and tiramisu – a tiramisu with strawberries and Biscuits Roses de Reims instead of the usual ladyfingers gains a pink shimmer you will never forget.\u003c\/p\u003e\n\u003ch3\u003eFrom Reims since 1756, committed to the coronation tradition\u003c\/h3\u003e\n\u003cp\u003eMaison Fossier is the oldest biscuit bakery in France, founded in 1756 under Louis XV in Reims, at that time under the name Noël-Houzeau. The recipe for the Biscuit Rose de Reims goes back even further, to around 1690.\u003c\/p\u003e\n\u003cp\u003eBack then, the bakers of Reims had a clever idea: to use the residual heat of the bread ovens to bake a special dough a second time – “bis-cuit,” baked twice. It was white at first. Only when they flavored it with vanilla and the pods crushed in a mortar left almost black specks in the light dough did a baker cover them with carmine.\u003c\/p\u003e\n\u003cp\u003eAt the coronation of Louis XVI in 1775, the pink biscuits were on the royal table, and Fossier became a purveyor to the court. “There is no king who did not receive them as a gift for his coronation,” they say at the house. A royal diploma with the seal of Charles X followed in 1825. The biscuit bakery has carried the name Fossier since 1845, when the baker Monsieur Fossier took it over.\u003c\/p\u003e\n\u003cp\u003eToday, around 100 people in Reims bake this \u003ca href=\"\/en\/collections\/frankreich\"\u003eFrench specialty\u003c\/a\u003e – the only one remaining of 15 biscuit bakeries that were still operating in the Marne in the 1940s. Flour, eggs, and sugar come from France. In 2006, the house received the “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, with which the French Ministry of Economy honors craftsmanship that is tied to a specific location. Much respect.\u003c\/p\u003e\n\u003ch3\u003eDip only briefly, the core retains its bite\u003c\/h3\u003e\n\u003cp\u003eA brief moment in the glass is enough; the shell becomes soft, the core retains its bite. The 100-gram box with 12 biscuits is enough for an aperitif for two, the 175-gram bag with 21 pieces for an entire evening of indulgence. Stored in a cool, dry place, the pink biscuits will last for months. You can find \u003ca href=\"\/en\/collections\/maison-fossier\"\u003emore biscuits and macarons from Maison Fossier\u003c\/a\u003e with us. You can taste Reims in every bite.\u003c\/p\u003e\n","brand":"Maison Fossier","offers":[{"title":"6.2 oz","offer_id":53071166865742,"sku":"031GOU0020","price":5.75,"currency_code":"EUR","in_stock":true},{"title":"100 g","offer_id":59752918155598,"sku":"031FRO5200","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fossier-biscuit-rose-de-reims-175g.jpg?v=1750978731"},{"product_id":"lunardi-cantucci-mit-mandeln","title":"Almond Cantucci","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with Almonds – 200g\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eLunardi Cantucci with Almonds\u003c\/strong\u003e contain Sicilian almonds - Mandorle Siciliane. A good portion of butter and apricot kernels turn this classic Italian pastry into a particularly delicious treat. The crumbly Cantuccini are handmade in Tuscany by the Fratelli Lunardi brothers and are made without Vin Santo. Lunardi's Cantucci are crispy Italian almond biscuits. Delicious cookies that you absolutely must try.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with a modern twist\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi's Cantucci are handmade in Tuscany by brothers Massimiliano and Riccardo, the Fratelli Lunardi. In the bakery, established in 1966, they refined a new, balanced recipe for classic Cantucci with the finest ingredients and a high butter content, which makes the shortbread not dry, but tender and excellently flavorful. That the two Italian brothers want to give the traditional pastry, the Biscuits Tuscany, a new modern image is also reflected in the recently revised packaging, which comes across as young, colorful, and casual. The Cantuccio is also available with extra Chocolate, Cioccolato Orange, Limone, and Muesli - all in the Lunardi Fratelli Style.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071182070094,"sku":"031WIL5836","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-mit-mandeln.jpg?v=1750979061"},{"product_id":"lunardi-cantucci-schoko","title":"Chocolate Cantucci","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi – Cantucci Chocolate – 200g\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eLunardi Cantucci Chocolate\u003c\/strong\u003e contain extra large chocolate pieces - Cioccolato a grossi Pezzi - they are simply amazing. This shortcrust pastry is handmade in Tuscany by the Lunardi brothers. \u003cbr\u003e\u003cbr\u003e These chocolate Cantucci are considered the king among Cantucci. Especially delicious due to the large chocolate pieces. Enjoyed at room temperature, the optimal chocolate aroma develops, accompanied by a hint of Italian orange oil.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with a modern interpretation\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi's Cantucci are handmade in Tuscany by the brothers Massimiliano and Riccardo Lunardi. In the bakery founded in 1966, they refined a new, balanced recipe for the classic Cantucci with the finest ingredients and a high butter content, which makes the shortcrust pastry not dry, but tender and excellently tasting. The fact that the two want to give the traditional pastry a new modern image is also evident in the recently redesigned packaging, which is young, colorful and casual.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071182102862,"sku":"031WIL5831","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-schoko-r.jpg?v=1750979065"},{"product_id":"hatzel-elisen-lebkuchen-gemischt-6-stueck","title":"Elisen Gingerbread mixed - 6 pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eAssorted Elisen Lebkuchen from a Fichtelgebirge bakery\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eHatzel’s assorted Elisen Lebkuchen are six hand-spread wafer gingerbreads in a gift bag: two glazed with sugar, two coated in dark chocolate, and two in milk chocolate. More than a third of the dough consists of hazelnuts and almonds, with almost no flour added—this is not mass-produced factory fare.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAssorted Elisen Lebkuchen\u003c\/strong\u003e come in a set of six, weighing 350 grams in total, packed in a dark red gift bag. They are spread onto baking wafers at the Hatzel gingerbread bakery in Selb, on the edge of the Fichtelgebirge mountains. \"Elisen\" is the finest grade of wafer gingerbread, a designation reserved exclusively for those made with more nuts than flour in the dough.\u003c\/p\u003e\n\u003cp\u003eBreak one in half, and you’ll see the dense, moist mixture of ground nuts, with hardly any crumbs, interspersed with amber-colored slivers of candied lemon and orange peel. The aroma hits you first, even before you take a bite—cinnamon, warm almond, and a hint of orange zest. Soft, succulent, and spicy.\u003c\/p\u003e\n\u003ch3\u003eSugar glaze, dark chocolate, and milk chocolate in the same bag\u003c\/h3\u003e\n\u003cp\u003eTwo pieces feature a delicate sugar glaze topped with almonds, two are covered in fine-melting dark chocolate, and two in the finest milk chocolate.\u003c\/p\u003e\n\u003cp\u003eThere is something for everyone around the gingerbread platter. Some consider the plain sugar glaze to be the classic standard, others swear by dark chocolate—and the milk chocolate reconciles both camps in the end. At room temperature, the spice profile unfolds; if kept cold in the pantry, it remains more contained.\u003c\/p\u003e\n\u003cp\u003eThe gingerbread pairs just as well with a strong black tea from our \u003ca href=\"\/en\/collections\/tee\"\u003etea selection\u003c\/a\u003e as it does with a glass of \u003ca href=\"\/en\/collections\/gluehwein\"\u003emulled wine\u003c\/a\u003e in the late afternoon. Stored in a cool, dry place, it even continues to mature over the weeks as the spices slowly infuse the nut base.\u003c\/p\u003e\n\u003ch3\u003eThe sticky dough is applied to the wafer by hand\u003c\/h3\u003e\n\u003cp\u003eThe dough is stirred in a copper kettle and spread using a manual machine that has been in use for generations—whisks, wooden spoons, and rolling pins lie alongside.\u003c\/p\u003e\n\u003cp\u003eElisen dough is tough and sticky because there is almost no flour to hold it together. The ground nuts, marzipan, and egg whites do the work alone. The more nuts in the dough, the harder it is to spread—and the juicier the gingerbread remains over the weeks.\u003c\/p\u003e\n\u003cp\u003eThat is why the wafer—that ultra-thin sheet made of wheat flour, water, and starch—is necessary. It has been placed under gingerbread since monastery times, serving to lift it off the baking sheet in the first place. It is leavened with hartshorn salt, the traditional leavening agent of gingerbread bakers, which allows the flat cake to rise without becoming airy. The brothers keep their family spice blend to themselves; you can taste the cinnamon, but you are left to guess the rest.\u003c\/p\u003e\n\u003ch3\u003eWhy an Elisen Lebkuchen stays soft\u003c\/h3\u003e\n\u003cp\u003eA gingerbread that breaks instead of yielding after two weeks has too much flour and too few nuts in the dough.\u003c\/p\u003e\n\u003cp\u003eHere, the opposite is true. The ground almonds and hazelnuts slowly release their oils into the mixture, and because there is almost no grain to interfere, it retains that moisture. Sorbitol syrup provides a helping hand; this humectant has long had a permanent place in gingerbread baking, ensuring that nothing dries out.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample all the varieties, you can find \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003eall Hatzel Elisen Lebkuchen\u003c\/a\u003e in our shop—the dark chocolate and sugar-glazed versions are also available individually, along with small confectionary treats for in-between.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"350 g","offer_id":53071188656462,"sku":"031HAT0001","price":17.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-lebkuchen-6er-beutel.jpg?v=1750979189"},{"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-weihnachtsgebaeck-mischung-150g","title":"Assorted Christmas Biscuits – 150g","description":"\u003ch2\u003eConfiserie Imping – Christmas Pastry Mix\u003c\/h2\u003e\n\u003cp\u003eThe classic \u003cstrong\u003eChristmas pastry mix\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e is a must-have on every coffee table during Advent. Dominosteine, cinnamon stars, almond printen, as well as filled and unfilled gingerbread with milk chocolate or dark chocolate coating: there's something for everyone.\u003c\/p\u003e\n\u003ch3\u003eChristmas Pastry Mix – Fine Pastries from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisanal manufacturer, based in the 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 vanilla crescents, cinnamon stars, Dominosteine, and marzipan potatoes have been popular for years.\u003c\/p\u003e\n\u003cp\u003eFounded in 1953 by grandparents Alfons and Irmgard Imping, the patisserie 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 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 the most beautiful liaison with the highest quality, for exquisite enjoyment and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"150 g","offer_id":53071188721998,"sku":"031IMP3340","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-weihnachtsgebaeck-mischung.jpg?v=1750979196"},{"product_id":"confiserie-imping-mandelprinten-125g","title":"Almond Printen – 125g","description":"\u003ch2\u003eConfiserie Imping – Almond Printen\u003c\/h2\u003e\n\u003cp\u003eThe artisan-made \u003cstrong\u003ealmond Printen\u003c\/strong\u003e from \u003cstrong\u003eConfiserie Imping\u003c\/strong\u003e are particularly popular with our customers: they are among the soft varieties of Printen. While they are no longer pressed with a mold, they are instead sprinkled with almonds and coated with either milk or dark chocolate.\u003c\/p\u003e\n\u003cp\u003ePrinten are a special type of brown gingerbread, whose production has been known since antiquity. At the beginning of the 15th century, gingerbread was \"printed\" with artfully carved and pressed wooden molds. The name \"Printen\" comes from its closeness to the English word \"print\" and the Dutch \"prent\". Due to the caramelization of the honey as it cooled, they were initially hard and had to be broken.\u003c\/p\u003e\n\u003ch3\u003eAlmond Printen – Christmas cookies from Imping\u003c\/h3\u003e\n\u003cp\u003eWith the Confiserie Imping range, we have a local artisan manufactory, based in western Münsterland, in our product line. 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. Christmas cookies, such as almond Printen, vanilla crescents, cinnamon stars, 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-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 today supply specialist shops throughout Germany. The processing of the best ingredients is still 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 indulgence and a touch of happiness!\u003c\/p\u003e","brand":"Confiserie Imping","offers":[{"title":"125 g","offer_id":53071188754766,"sku":"031IMP3328","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/confiserie-imping-mandelprinten.jpg?v=1750979199"},{"product_id":"gavottes-crpe-dentelle","title":"Crispy Crêpe Wafer","description":"\u003ch2 id=\"speakable-headline\"\u003eCrêpe Dentelle from Brittany, wafer-thin and crispy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGavottes’ Crêpe Dentelle is a wafer-thin, eight-fold rolled waffle from Brittany, baked using wheat flour, butter, and sugar. This is no industrial snack, but a classic based on Marie-Catherine Cornic's 1886 recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrêpe Dentelle\u003c\/strong\u003e translates to \"lace crêpe\" – and that is exactly what this delicate pastry from Brittany looks like: golden, intricate, and as thin as a sheet of paper. Each 125g pack contains 24 rolls, always nested in pairs in gold foil. They are baked using only wheat flour, butter, and sugar, with no palm oil. A piece of France that shatters softly at the first bite.\u003c\/p\u003e\n\n\u003ch3\u003eGolden, delicate, and melt-in-the-mouth\u003c\/h3\u003e\n\u003cp\u003eThe Crêpe Dentelle melts with a soft snap – first crispy, then buttery and delicate, with a subtle caramel sweetness derived from the light baking of the thin dough layer.\u003c\/p\u003e\n\u003cp\u003eIt doesn't provide a loud crunch like a biscuit, but rather a delicate crumbling that immediately releases the butter. If you hold a roll up to the light, it shimmers almost transparently, finely layered like genuine lace.\u003c\/p\u003e\n\u003cp\u003eThe aroma is reminiscent of freshly baked waffles: butter, caramel, and warm wheat. Because the layers are rolled so thinly, you taste primarily two things: high-quality butter and the wheat that encases it. A pastry that does not draw attention to itself, which is exactly why it tastes so good. Stored in a dry, airtight place, it remains as crispy for weeks as it was on the first day.\u003c\/p\u003e\n\n\u003ch3\u003eMarie-Catherine Cornic's ingenious mishap\u003c\/h3\u003e\n\u003cp\u003eThe Crêpe Dentelle originated in 1886 when crêperie owner Marie-Catherine Cornic in Quimper left a crêpe on the hot \u003ci\u003ebilig\u003c\/i\u003e, the Breton cast-iron griddle, for too long.\u003c\/p\u003e\n\u003cp\u003eInstead of throwing the thin dough away, she simply rolled it up – and the result was a golden, crispy roll. From 1920 onwards, a small biscuit factory in the Loc Maria district of Quimper began mass-producing the pastry; initially, 100 crêpes per hour, all by hand. The roll owes its name to its folding: turned in on itself eight times, like the steps of the gavotte, a swirling Breton dance. This eight-fold process remained purely manual work for generations and was a closely guarded trade secret.\u003c\/p\u003e\n\u003cp\u003eToday, Gavottes is part of the traditional Breton bakery Loc Maria Biscuits, whose two factories near Dinan fold around 800 million Crêpes Dentelle annually. Yet every roll tastes as if it came fresh from Madame Cornic’s kitchen. Her recipe has endured through the decades: wheat flour, butter, and sugar – that is still all it takes today.\u003c\/p\u003e\n\n\u003ch3\u003eWith coffee, tea, and fine desserts\u003c\/h3\u003e\n\u003cp\u003eTwo rolls with an espresso, a few crumbled over mousse au chocolat or vanilla ice cream: the Crêpe Dentelle is the understated companion to sweet moments, sometimes a spoon biscuit, sometimes a crispy crown on a dessert.\u003c\/p\u003e\n\u003cp\u003eIt tastes especially lovely with a cup of \u003ca href=\"\/en\/collections\/kaffee\"\u003estrong coffee\u003c\/a\u003e in the afternoon or with a light \u003ca href=\"\/en\/collections\/tee\"\u003etea\u003c\/a\u003e. With fresh berries and a scoop of ice cream, these few ingredients quickly become a small dessert, and at the turn of the year, the roll pairs beautifully with a glass of champagne.\u003c\/p\u003e\n\u003cp\u003eIn patisserie, the thin layers are often crushed and sprinkled as a crunchy layer into creams and tarts. For those who prefer chocolate, there is the \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle-milchschokolade\"\u003eCrêpe Dentelle with milk chocolate\u003c\/a\u003e from the same producer. Those who prefer savory snacks will also find \u003ci\u003ecrêpes apéritives\u003c\/i\u003e for their cocktail hour at Gavottes.\u003c\/p\u003e\n\u003cp\u003eThese delicate rolls are naturally fragile; a few broken pieces in the bag are part of the experience and do not diminish the enjoyment in the slightest. Perhaps Detective Dupin unwraps a couple of these with his morning café at the harbor, too. If you would like to delve deeper into Brittany, you can find \u003ca href=\"\/en\/collections\/gavottes\"\u003ethe entire Gavottes range\u003c\/a\u003e with us.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"125 g","offer_id":53071193702734,"sku":"031FRO7214","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/maison-gavottes-crepe-dentelle-125g.jpg?v=1750979377"},{"product_id":"gavottes-crpe-dentelle-milchschokolade","title":"Crispy Crêpe Milk Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eMilk Chocolate Crêpes Dentelles, crispy and delicate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eEnveloped in delicate milk chocolate, Gavottes Milk Chocolate Crêpes Dentelles are the sweet sister to the Breton classic. A paper-thin, eight-fold rolled wafer coated in fine milk chocolate – slightly smaller than the original, but twice as tempting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMilk Chocolate Crêpes Dentelles\u003c\/strong\u003e combine two Breton favorites: the wafer-thin, eight-fold rolled wafer and a coating of fine milk chocolate. The core is baked just as it always has been, from wheat flour, butter, and sugar, with absolutely no palm oil. Inside the 100g pack, the chocolate-coated rolls wait individually wrapped: a crispy core, velvety melt, and a small luxury for your coffee break.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy core, velvety chocolate melt\u003c\/h3\u003e\n\u003cp\u003eFirst, the milk chocolate melts softly on the palate, then the fine crunch of the rolled wafer beneath is revealed: an interplay of delicate and crispy.\u003c\/p\u003e\n\u003cp\u003eThe milk chocolate provides a gentle sweetness and creamy cocoa notes that combine with the buttery caramel note of the crêpe. Because the roll is so thin, the chocolate never completely masks it; both remain distinct. The scent alone is enticing: reminiscent of fine milk chocolate, with a warm, buttery undertone of freshly baked waffles. A bite that gives way softly before quietly crumbling.\u003c\/p\u003e\n\u003cp\u003eTwo or three pieces with coffee, and your break feels that much more festive. Stored in a cool place, the coating remains smooth and shiny; on warm days, feel free to pop the pack in the fridge for a moment before opening. On a small plate next to an espresso, these glossy rolls make an impression even before the first bite.\u003c\/p\u003e\n\n\u003ch3\u003eA chocolatey evolution of the original\u003c\/h3\u003e\n\u003cp\u003eFor the chocolate-coated version, the classic Crêpe Dentelle is baked slightly smaller and then dipped entirely in milk chocolate.\u003c\/p\u003e\n\u003cp\u003eThe core follows the 1886 recipe: folded eight times, baked light, and paper-thin. Only then is the chocolate added, which encloses and protects the fragile pastry. It sits in a thin, even layer around each roll, just thick enough to melt without overwhelming the crispy core. This turns the pure classic into a little praline for snacking, and the Milk Chocolate Crêpe Dentelle shows that tradition can certainly evolve.\u003c\/p\u003e\n\u003cp\u003eYou can read the full story of the original, the mishap of Marie-Catherine Cornic in Quimper, and the folding technique that evokes a swirling Breton dance, under the \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle\"\u003eclassic Crêpe Dentelle\u003c\/a\u003e. Here, one thing counts above all: crispy meets chocolatey.\u003c\/p\u003e\n\n\u003ch3\u003eBreton craftsmanship from Gavottes\u003c\/h3\u003e\n\u003cp\u003eBehind these rolls is Gavottes, a traditional bakery from Quimper that has been folding Crêpes Dentelles for over a hundred years and now belongs to the Breton company Loc Maria Biscuits.\u003c\/p\u003e\n\u003cp\u003eWhat began in 1920 as a small biscuit factory in the Loc Maria district of Quimper is now based in two plants near Dinan, where around 800 million of these rolls are produced annually. The chocolate-coated version is a fresh idea on an old foundation—tradition that dares to be sweeter. A small delight with an \u003ca href=\"\/en\/collections\/kaffee\"\u003eespresso\u003c\/a\u003e or a cup of tea, and an eye-catcher on the coffee table.\u003c\/p\u003e\n\u003cp\u003eAs a small gift, these chocolate-coated rolls are sure to please: the packaging is pretty enough for a gift table and small enough to enjoy yourself without a guilty conscience. At New Year's, they go well with a glass of Crémant; during Advent, they add a touch of color to the treat plate.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a bolder flavor, reach for the \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle-zartbitterschokolade\"\u003eDark Chocolate Crêpes Dentelles\u003c\/a\u003e. You can find the entire Breton range, from the plain rolls to the savory Crêpes Apéritives, at \u003ca href=\"\/en\/collections\/gavottes\"\u003eGavottes\u003c\/a\u003e.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"100 g","offer_id":53071193833806,"sku":"031FRO7215","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gavottes-crepe-dentelle-mit-milchschokolade-100g.jpg?v=1750979380"},{"product_id":"antonio-mattei-cantuccini-la-mattonella-250g","title":"Cantuccini La Mattonella – 250g","description":"\u003ch2 id=\"speakable-headline\"\u003eCantuccini La Mattonella from Prato in the blue bag\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCantuccini La Mattonella are the Biscotti di Prato by Antonio Mattei, baked from five ingredients with unpeeled almonds and pine nuts. No butter, no yeast, no flavorings. Each bag is hand-filled and tied with a string.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCantuccini La Mattonella\u003c\/strong\u003e are the almond biscuits with which the baker Antonio Mattei started in Prato in 1858 and which continue to define Tuscany to this day. 250 grams come to you in the blue paper bag, folded over at the top, tied by hand, and finished with a paper tag simply labeled Biscotti di Prato.\u003c\/p\u003e\n\n\u003cp\u003eThe biscuits owe their nickname to an old dictionary. In 1915, Policarpo Petrocchi listed \"mattonella\" as a brick-shaped pastry, and because the Pratesi called their bakery that anyway, the name stuck to the biscuits. La Mattonella, the little brick – a nickname that has made it all the way onto the packaging.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram bag is the perfect size for getting to know them and, at the same time, the one that makes the most beautiful gift. No ribbon, no plastic, no little window: just paper, string, and a tag. That is enough.\u003c\/p\u003e\n\n\u003ch3\u003eCrunchy, hearty, authentic\u003c\/h3\u003e\n\u003cp\u003eThese cantuccini break dry and loud, and in the break, you can see why: unpeeled almonds, whole pine nuts, and a light, firm dough in between.\u003c\/p\u003e\n\u003cp\u003eThe almond content is 20 percent; the brown skin remains on, bringing that slightly bitter note that peeled almonds lose. There is no butter in the dough, and no other fat added – the richness you taste comes solely from the nuts. That is why they stay crunchy for so long, and that is why the second biscuit tastes just as clean as the first.\u003c\/p\u003e\n\u003cp\u003eThey are sweet, but not cloyingly so. The sugar supports the almond instead of covering it up – a biscuit that works in the mouth rather than melting away. Anyone who only knows cantuccini from the supermarket shelf will hear the difference with the very first bite.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, dessert wine, or a long evening\u003c\/h3\u003e\n\u003cp\u003eIn Prato, they dip them in Vin Santo until the edge softens. This is the classic way, and it works with any dessert wine.\u003c\/p\u003e\n\u003cp\u003eThey go just as well with an espresso after a meal as they do alongside a mild \u003ca href=\"\/en\/collections\/grappa\"\u003egrappa from Trentino\u003c\/a\u003e – almond pairs well with brandy. And if one bag gets to be too small for the afternoon, the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-500g\"\u003elarge 500-gram bag\u003c\/a\u003e is waiting nearby.\u003c\/p\u003e\n\u003cp\u003eIt is best to use a tin for storage, because while the paper bag keeps the biscuit wonderfully dry, it is not as easy to retie nicely after opening. For leftovers, if there are any, there are two ways: coarsely chopped over vanilla ice cream or crumbled into a tiramisu base.\u003c\/p\u003e\n\n\u003ch3\u003eFive ingredients and an oven in Via Ricasoli\u003c\/h3\u003e\n\u003cp\u003eWheat flour, sugar, free-range eggs, almonds, pine nuts. That is all there is on the ingredient list, and that is all there was in 1858.\u003c\/p\u003e\n\u003cp\u003eThe dough goes into the oven as oblong filoncini at 180 to 190 degrees for a good twenty minutes and is then cut diagonally into two-centimeter-wide pieces – hence the pointed shape. Baking still takes place in the historic laboratory in the center of Prato, now in the fourth generation, just as Francesco, Marcella, Elisabetta, and Letizia Pandolfini inherited it from their father, Paolo.\u003c\/p\u003e\n\u003cp\u003eBecause there are no preservatives used, Cantuccini La Mattonella have a shelf life of three months from the day of baking. You can find more about the house and its 19th-century awards at \u003ca href=\"\/en\/collections\/antonio-mattei\"\u003eAntonio Mattei\u003c\/a\u003e, and other classics in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e section. A biscuit made from five ingredients, unchanged since 1858. Remarkable.\u003c\/p\u003e\n","brand":"Antonio Mattei","offers":[{"title":"250 g","offer_id":53071206089038,"sku":"031VIA8320","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-antonio-mattei-biscotti-di-prato-mandel.jpg?v=1750979866"},{"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":"fratelli-lunardi-biscotti-limone","title":"Lemon Biscotti – Lemon Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti con Limone with soft cubes of candied lemon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBiscotti con Limone are buttery lemon biscuits from Tuscany, filled with soft cubes of candied Italian lemon peel. At least 17 percent of the dough consists of these, along with Italian honey. Fratelli Lunardi shapes them by hand in Quarrata.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti con Limone\u003c\/strong\u003e are the bright, citrus-fresh variety from the bakery of Fratelli Lunardi in Quarrata. \"Con morbidi cubotti\" is written on the yellow bag, meaning \"with soft cubes,\" and this phrase makes all the difference. Where other lemon biscuits taste only of flavoring, here you will actually find pieces of fruit that yield when you chew them.\u003c\/p\u003e\n\n\n\u003ch3\u003eSunny, light, rich in flavor\u003c\/h3\u003e\n\n\u003cp\u003eThe dough is light and fine-pored, and the cubes inside glow amber through the broken edges.\u003c\/p\u003e\n\n\u003cp\u003eFirst comes the butter, crumbly and calm, then the lemon kicks in, in two stages. The candied cubes bring a rounded, almost jam-like sweetness, while the lemon oil essence from the peel provides that bright sharpness that refreshes the palate. Together, this creates a biscuit that tastes like summer without seeming perfumed.\u003c\/p\u003e\n\n\u003cp\u003eItalian honey is also on the ingredient list and works in the background. It rounds off the acidity and keeps the dough soft, which you notice especially on the second day, once the bag has been opened. Sea salt provides the finishing touch—sparingly, but noticeably.\u003c\/p\u003e\n\n\u003cp\u003e\"Fatti a mano in Toscana\" is printed at the bottom of the bag. The strands of dough are hand-shaped, baked, and sliced diagonally while still hot, which is where the name \"Cantuccio\" comes from. In Tuscan, it simply refers to the corner piece, the end slice of the loaf.\u003c\/p\u003e\n\n\n\u003ch3\u003eWith tea, with Prosecco, with lemon cream\u003c\/h3\u003e\n\n\u003cp\u003eIn the afternoon, tea is the obvious companion, as it picks up on the citrus notes instead of masking them.\u003c\/p\u003e\n\n\u003cp\u003eIn the evening, the same biscuit works well with a glass of Prosecco or Limoncello, where the acidity of the fruit meets the acidity in the glass. If you like, crumble two pieces over a bowl of mascarpone with lemon zest; it takes five minutes to prepare and looks like a planned dessert. It also pairs well with strawberries in early summer.\u003c\/p\u003e\n\n\u003cp\u003eIt also stands perfectly well on its own, because thanks to its buttery nature, it needs nothing to soften it. The 200 grams are enough for several afternoons. Those who prefer the dark side will find it in the \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003eBiscotti con Cioccolato\u003c\/a\u003e, and those who prefer the classic style in the \u003ca href=\"\/en\/products\/lunardi-cantucci-mit-mandeln\"\u003eCantucci Toscani IGP\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eCandied in open vats, slowly\u003c\/h3\u003e\n\n\u003cp\u003eThe fruit cubes are not made using a fast process. The peel is left to soak slowly in open vats until the sugar has fully penetrated it.\u003c\/p\u003e\n\n\u003cp\u003eThis takes longer than any modern method, but it preserves the fragrance, color, and natural softness of the fruit. Not all candied fruit is created equal, the bakery emphasizes, and that is precisely why they place such importance on this step. The peel comes from Italian lemons, and at least 17 percent of the biscuit consists of it. The flour is Italian type 550 wheat, with eggs, real butter, and the aforementioned honey added.\u003c\/p\u003e\n\n\u003cp\u003eThey are baked in Quarrata, a small town in the province of Pistoia, where a village bakery with a small shop began in 1966. Massimiliano and Riccardo Lunardi, the sons of the family, run the bakery today; it has been at the same address for 60 years. The two brothers added butter to the old Tuscan recipe. The hard classic thus evolved into a whole range, from almond to chocolate to this yellow summer piece.\u003c\/p\u003e\n\n\u003cp\u003eYou can find the brothers' remaining range at \u003ca href=\"\/en\/collections\/fratelli-lunardi\"\u003eFratelli Lunardi\u003c\/a\u003e and other classics in \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eSweet Biscuits\u003c\/a\u003e. A biscuit that tastes of the beautiful season, even when it’s November outside.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071259861326,"sku":"031WIL5826","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fratelli-lunardi-biscotti-limone-200g.jpg?v=1750981327"},{"product_id":"antonio-mattei-cantuccini-la-mattonella-500g","title":"Cantuccini La Mattonella – 500g","description":"\u003ch2 id=\"speakable-headline\"\u003eHalf a Kilo of Biscotti di Prato from Antonio Mattei\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe 500-gram bag of Cantuccini La Mattonella is the almond pastry with which Antonio Mattei began winning awards in Florence, London, and Paris in 1861. To this day, they are still baked in Prato using the same five-ingredient recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCantuccini La Mattonella\u003c\/strong\u003e is the name given to the Biscotti di Prato from the oldest operating biscotti bakery in Tuscany, founded on September 29, 1858. The large bag holds 500 grams, sealed with a cord and a paper tag—just as the people of Prato have been carrying their cookies home since the 1880s.\u003c\/p\u003e\n\n\u003cp\u003eIt is worth not tearing the bag open immediately. The blue on it has been registered as a color trademark with the European Union Intellectual Property Office since 2019, and in Italy’s food sector, only one other company besides this house has managed to achieve that. A blue with a title deed, so to speak.\u003c\/p\u003e\n\n\u003cp\u003eIn Prato, you can recognize the bag from a hundred meters away. It sits on the kitchen table on Sundays, it travels across the fence to neighbors on holidays, and it has hardly changed for over a hundred years—rolled paper closure, cord, tag, finished.\u003c\/p\u003e\n\n\u003ch3\u003eSimple, honest, enduring\u003c\/h3\u003e\n\u003cp\u003eBreak a cookie in two and the almonds are revealed—whole, with brown skin, with small light pine nuts in between.\u003c\/p\u003e\n\u003cp\u003eThe dough is crisp and understated in sweetness because it is made without any added fat. No buttery aroma settles over the almond, no yeast makes it airy, no baking powder puffs it up. What remains is nut, egg, and toasted flour—dry in the best sense, with a finish that lingers surprisingly long.\u003c\/p\u003e\n\u003cp\u003eAnd yes, the cookies are hard. That is part of it, for they are built for dipping, not for casual snacking. Those who eat them dry are in for a serious chew.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bag for long evenings\u003c\/h3\u003e\n\u003cp\u003e500 grams is the right amount for a household where guests drop by. It lasts through a weekend, through a week of Advent, through a whole afternoon coffee gathering.\u003c\/p\u003e\n\u003cp\u003eServe the cantuccini at the end of an Italian meal, in a shallow bowl, with dessert wine on the side. They taste especially good with aged pecorino and a spoonful of honey, if you prefer something savory. If you would rather start small, opt for the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003e250-gram bag\u003c\/a\u003e; if you would like to add something else to go with them, you will find suitable companions in the \u003ca href=\"\/en\/collections\/italien\"\u003eItalian assortment\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe leftovers at the bottom of the bag always find a use: coarsely chopped over vanilla ice cream, crumbled into a tiramisu base, or processed with butter and sugar into a tart crust. A hard cookie is not a problem, but an ingredient.\u003c\/p\u003e\n\u003cp\u003eBecause there are no preservatives in the dough, the manufacturer indicates three months from the baking date. Stored in a dry, dark place, ideally in a tin, the Cantuccini La Mattonella will easily last that long. The cookies do not like humid kitchen air at all.\u003c\/p\u003e\n\n\u003ch3\u003eAwards from five cities and praise from Artusi\u003c\/h3\u003e\n\u003cp\u003eThe baker Antonio Mattei began with bread and pasta in 1858 on Via Ricasoli, only later discovering the pastry that would bear his name.\u003c\/p\u003e\n\u003cp\u003eThe list of awards reads like an itinerary: Florence 1861, London 1862, Paris 1867, Pistoia 1870, Forlì 1871. Pellegrino Artusi, the patron saint of Italian culinary literature, called him a stalwart man with a \"genius for his craft.\" In 2016, the Italian Ministry of Economic Development dedicated a postage stamp to the house.\u003c\/p\u003e\n\u003cp\u003eThe bakery has been in other hands since 1904, just as Emilio Mattei handed it over to Egisto Ciampolini and Tommaso Pandolfini at the time. The Pandolfinis are still baking today, now in the fourth generation. You can find out how that came to be at \u003ca href=\"\/en\/collections\/antonio-mattei\"\u003eAntonio Mattei\u003c\/a\u003e, and more cookies from France and Italy in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastry\u003c\/a\u003e section.\u003c\/p\u003e","brand":"Antonio Mattei","offers":[{"title":"500 g","offer_id":53071260254542,"sku":"031VIA8321","price":17.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-antonio-mattei-biscotti-di-prato-mandel_e9b28ad1-eb40-4872-ac72-149499aaf4d8.jpg?v=1750981345"},{"product_id":"cipriani-biscotti-dellharrys-bar","title":"Harry's Bar Biscuits","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti dell'Harry's Bar, crunchy butter biscuits with rice flour\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Biscotti dell'Harry's Bar are small, square butter biscuits that come in a mint-green 200-gram tin, made extra crunchy by a touch of rice flour. Served with espresso or cappuccino at Harry's Bar in Venice, they bring that coffee house experience to your home, even without a view of the Grand Canal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti dell'Harry's Bar by Cipriani\u003c\/strong\u003e are small, square butter biscuits from a mint-green 200-gram tin; similar to flat shortbread, but exceptionally crunchy thanks to the rice flour. They are made using the same recipe that has accompanied espresso at Harry's Bar in Venice for decades.\u003c\/p\u003e\n\n\u003ch3\u003eRice flour instead of pure wheat flour, for added crunch\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to wheat flour, the biscotti also contain rice flour, an ingredient not typically found in shortbread, which provides their distinctive crunch.\u003c\/p\u003e\n\n\u003cp\u003eButter, eggs, and milk powder give the biscotti their delicate, crumbly texture, while cane sugar provides a mild, not-too-sweet note.\u003c\/p\u003e\n\n\u003cp\u003eThe mint-green metal tin in the Cipriani design protects the 200 grams of biscuits from moisture and is perfect for reusing after they are gone, for instance to store small kitchen utensils.\u003c\/p\u003e\n\n\u003cp\u003eThe square, flat shape of the biscotti is reminiscent of classic shortbread, but differs significantly in texture: crunchier and less crumbly.\u003c\/p\u003e\n\n\u003cp\u003eWithout elaborate additives and with a short list of basic ingredients, the flavor of the butter and rice flour remains clearly defined.\u003c\/p\u003e\n\n\u003cp\u003eKept tightly closed, the tin stays fresh for several weeks, which is practical for those who do not want to consume all 200 grams at once.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, cappuccino, or as a small treat\u003c\/h3\u003e\n\n\u003cp\u003eTraditionally, the biscotti are served at Harry's Bar with an espresso or cappuccino, providing a subtle contrast to the bitterness of the coffee.\u003c\/p\u003e\n\n\u003cp\u003eThe biscotti also pair well with afternoon tea, as their subtle sweetness does not overpower more delicate tea notes.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a little something after a meal will find these biscotti an unobtrusive alternative to heavier pastries.\u003c\/p\u003e\n\n\u003cp\u003eFor a Venetian breakfast, the biscotti can be arranged next to a \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e, two baked goods from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eThe biscotti are also a great addition to a festive table, complemented by a slice of \u003ca href=\"\/en\/products\/cipriani-panettone-metalldose\"\u003ePanettone in a metal tin\u003c\/a\u003e for a larger platter of treats.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for more classic sweet pastries from Harry's Bar will find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani Sweet Pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the kitchen of Harry's Bar in Venice\u003c\/h3\u003e\n\n\u003cp\u003eGiuseppe Cipriani opened his bar near Piazza San Marco in Venice in 1931, where, in addition to Hemingway, the house's simple but meticulous cuisine was born.\u003c\/p\u003e\n\n\u003cp\u003eHis son, Arrigo Cipriani, continued the recipes, including those for the biscotti, which are baked in a small family business according to the strict Harry's Bar standards.\u003c\/p\u003e\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle of Arrigo Cipriani also applies to the biscotti: butter, flour, sugar, and eggs, without unnecessary additives.\u003c\/p\u003e\n\n\u003cp\u003eLike the pasta, pasta sauces, and red wine vinegar of the house, the biscotti stand for the same philosophy: artisanal, minimalist, and clear in taste.\u003c\/p\u003e\n\n\u003cp\u003eEven though Harry's Bar is now a destination for travelers from all over the world, the recipe for the biscotti has barely changed, remaining true to itself for decades.\u003c\/p\u003e\n\n\u003ch3\u003eOnly remove from the tin just before serving\u003c\/h3\u003e\n\n\u003cp\u003eTake the biscotti out of the tin shortly before serving so that they remain crunchy until the very last piece, rather than losing their texture to ambient moisture.\u003c\/p\u003e\n\n\u003cp\u003eIn this way, a small tin of butter biscuits becomes a piece of Venetian coffee house culture for your own table.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"200 g","offer_id":53071262941518,"sku":"040CIP2471","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-biscotti-dell-harry-s-bar.jpg?v=1750981468"},{"product_id":"hatzel-elisen-lebkuchen-zartbitter-6-stueck","title":"Dark Chocolate Glazed Nuremberg Elisen Gingerbread – 6 Pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eDark Chocolate Elisen Lebkuchen for those who prefer it bittersweet\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSix hand-spread Elisen gingerbreads from the Fichtelgebirge, completely dipped in dark couverture chocolate. No sugar glaze, no milk chocolate, just the nutty dough beneath a bittersweet layer with 50 percent cocoa. For the part of the family that has always reached for the dark chocolate bar.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDark Chocolate Elisen Lebkuchen\u003c\/strong\u003e by Hatzel come in a set of six, weighing 350 grams, in a gift bag with a dark red ribbon. Each one is coated in 50 percent cocoa couverture that snaps slightly when you bite into it, before the soft nutty mass beneath gives way. They are baked by hand in the Hatzel gingerbread bakery in Selb.\u003c\/p\u003e\n\n\u003cp\u003eThe dark layer tempers the sweetness and allows the spices to stand out more sharply; what feels round and mild with sugar glaze gains an edge here. Bittersweet, nutty, warmly spiced.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eWhere bitterness meets the nutty dough\u003c\/h3\u003e\n\u003cp\u003eThe contrast is the entire appeal of this variety, as the bittersweet chocolate and Elisen dough work against each other rather than together.\u003c\/p\u003e\n\n\u003cp\u003eThe dough brings sweetness from marzipan and candied peels, the couverture counters with its roasted bitterness, and in the middle, both meet at cinnamon and almond – which is why this gingerbread tastes more mature than its siblings, without ever becoming severe.\u003c\/p\u003e\n\n\u003cp\u003eUnlike sugar glaze, which only sits on top, the couverture encompasses the gingerbread on all sides, essentially sealing it in. This keeps the nutty mass moist for longer and provides every bite with the same bitter base, no matter which corner you start with.\u003c\/p\u003e\n\n\u003cp\u003eA strong espresso from our \u003ca href=\"\/en\/collections\/kaffee\"\u003ecoffee selection\u003c\/a\u003e picks up on the bitterness rather than overpowering it. On the \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas cookie plate during Advent\u003c\/a\u003e, it likes to stand next to lighter pastries, as it forms the dark polar opposite to vanilla crescents and shortbread cookies. Stored sealed and in a cool place, it remains soft for weeks and the couverture retains its sheen.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eCinnamon and the long journey of spices to Franconia\u003c\/h3\u003e\n\u003cp\u003eGingerbread has been a product of long-distance trade from the very beginning, as it never would have been created without spices from overseas.\u003c\/p\u003e\n\n\u003cp\u003eFranconia lay on the old trade routes, and whatever arrived there found its way into the bakers' ovens. Hatzel speaks of noble Far Eastern spices in the family blend, the exact composition of which Christian and Michael keep to themselves. Cinnamon stands out clearly; the rest remains a hint, and that is exactly what this variety lives on.\u003c\/p\u003e\n\n\u003cp\u003eAdded to this are candied lemon and orange peel, which loosen up the heavy nutty mass with their resinous freshness. Under the dark couverture, they are particularly noticeable because the chocolate itself does not have any fruity notes.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eHand-spreading machine instead of assembly line\u003c\/h3\u003e\n\u003cp\u003eThe Elisen dough is so viscous that it cannot be poured, but must be spread by hand onto each individual wafer.\u003c\/p\u003e\n\n\u003cp\u003eFor this, the bakery still uses the same old hand-spreading machine the business worked with decades ago, along with copper kettles, whisks, and rolling pins. Anyone who has ever seen how heavily Elisen dough clings to a spoon quickly understands why an assembly line is of no help here.\u003c\/p\u003e\n\n\u003cp\u003eThe more nuts there are in the dough, the slower the work, and the more the quantity for a season depends on how many hands are available. Those who prefer the light version can find it alongside the confectionery and mixed bags in the \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003eHatzel assortment\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"350 g","offer_id":53071263498574,"sku":"031HAT0005","price":17.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-elisen-lebkuchen-zartbitter.jpg?v=1750981495"},{"product_id":"hatzel-elisen-lebkuchen-zuckerglasur-6-stueck","title":"Elisen Gingerbread with Sugar Glaze – 6 pieces","description":"\u003ch2 id=\"speakable-headline\"\u003eElisen Lebkuchen with sugar glaze, completely without chocolate\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSix hand-spread Elisen Lebkuchen from the Fichtelgebirge, coated with a thin sugar glaze and decorated with almonds. This is the variety for those who want to taste the gingerbread itself without having chocolate in the way.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eElisen Lebkuchen Sugar Glaze\u003c\/strong\u003e by Hatzel come in a set of six, weighing 350 grams in a gift bag with a dark red ribbon. The glaze consists of nothing more than powdered sugar and water, applied thinly and topped with almonds. Beneath it, the nutty dough emerges unfiltered, just as Lorenz Hatzel prepared it in Selb in 1928.\u003c\/p\u003e\n\u003cp\u003eThe glaze breaks with a fine crunch at the first bite and disappears immediately. What remains is almond, hazelnut, and the warmth of the spices. Bright, soft, spicy.\u003c\/p\u003e\n\u003ch3\u003eThe variety for gingerbread purists\u003c\/h3\u003e\n\u003cp\u003eThose who want to know what an Elisen Lebkuchen really tastes like should reach for this version, as nothing stands between the dough and the tongue here.\u003c\/p\u003e\n\u003cp\u003eCouverture chocolate brings its own roasted bitterness and blankets everything else. The sugar glaze, on the other hand, is a pure seal that retains moisture and has almost no flavor of its own. Thus, the candied lemon and orange peel stand out more clearly, as does the sweetness of the marzipan, which is otherwise masked by chocolate. The baking wafer also becomes more prominent, that paper-thin sheet under every gingerbread that briefly sticks to the tooth when chewed.\u003c\/p\u003e\n\u003cp\u003ePaired with a \u003ca href=\"\/en\/collections\/loser-tee\"\u003eloose-leaf black tea\u003c\/a\u003e, it makes for a very tranquil afternoon combination; a glass of \u003ca href=\"\/en\/collections\/gluehwein\"\u003emulled wine\u003c\/a\u003e serves more as a contrast. Stored in a cool, sealed place, the gingerbread remains soft for weeks, as the glaze protects it from drying out.\u003c\/p\u003e\n\u003ch3\u003eAlmonds on top and marzipan inside\u003c\/h3\u003e\n\u003cp\u003eThe almonds on top of the glaze are not just for decoration; they provide the bite that the soft mass underneath lacks.\u003c\/p\u003e\n\u003cp\u003eThe dough itself contains marzipan—which is simply almonds and sugar—along with a large quantity of ground hazelnuts. This combination makes the mass dense and heavy, so a single gingerbread is significantly more filling than its size might suggest. According to the Hatzels, more than a third of the dough consists of sun-ripened hazelnuts and almonds, and you can taste it in every gram.\u003c\/p\u003e\n\u003cp\u003eFlour plays almost no role here; it only holds together what the nuts support on their own. This is exactly how you recognize a true Elisen Lebkuchen, as lesser versions stretch the dough with grain and lose their juiciness in the process.\u003c\/p\u003e\n\u003ch3\u003eFrom September to Christmas, then it’s over\u003c\/h3\u003e\n\u003cp\u003eElisen Lebkuchen are not a year-round pastry, and this one is no exception.\u003c\/p\u003e\n\u003cp\u003eThe bakery begins its work every year in September, when the first deliveries leave the house, and stops with the end of the Christmas season. In spring and summer, the hand-spreading machine stands still, which is why these gingerbreads are not available from us year-round either. What is produced in a season depends on the number of hands in the bakery and not on the speed of a machine.\u003c\/p\u003e\n\u003cp\u003eThis explains the wait in summer and the rush during Advent. If you find yourself wanting chocolate after all, you can also find the dark and mixed varieties in the \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003eHatzel assortment\u003c\/a\u003e, along with small confectionary pieces for your cookie tin.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"350 g","offer_id":53071263564110,"sku":"031HAT0006","price":17.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-elisen-lebkuchen-zuckerglasur.jpg?v=1750981498"},{"product_id":"hatzel-elisen-lebkuchen-konfekt-gemischt","title":"Elisen Gingerbread Bites – assorted","description":"\u003ch2 id=\"speakable-headline\"\u003eElisen Lebkuchen Confectionery in bite-sized pieces\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSix small pieces of handmade Elisenlebkuchen, coated in milk chocolate and dark chocolate couverture. Not a separate recipe, but the same nutty dough as the large Lebkuchen, just scaled down to praline size.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eElisen Lebkuchen Confectionery\u003c\/strong\u003e from Hatzel comes in a 100-gram bag containing six pieces, making it the smallest format from their own bakery. Each piece is completely coated in chocolate: one half in fine milk chocolate, the other in dark couverture. It is baked just like its larger counterparts, spread by hand onto baking wafers.\u003c\/p\u003e\n\u003cp\u003eBecause the pieces are so small, there is much more chocolate for the amount of dough than usual. This makes the confectionery sweeter, meltier, and significantly more chocolatey than a whole Lebkuchen. Small, dense, chocolatey.\u003c\/p\u003e\n\u003ch3\u003eWhat fits in the cookie tin and what goes on the plate\u003c\/h3\u003e\n\u003cp\u003eA whole Elisenlebkuchen is a commitment, whereas this confectionery is something you grab on the go.\u003c\/p\u003e\n\u003cp\u003eThat is precisely its purpose, as it fills the gap on the advent plate where store-bought chocolates would otherwise be. It holds its own well next to vanilla crescents and cinnamon stars because it speaks the same language of spices, just more concentrated. When guests arrive, a small bowl of them next to the coffee cups is perfectly sufficient.\u003c\/p\u003e\n\u003cp\u003eAnd because the bag is small and light, it also travels well in a coat pocket as a small gift when you are already on your way to see someone.\u003c\/p\u003e\n\u003cp\u003eAn infusion from our \u003ca href=\"\/en\/collections\/tee-im-beutel\"\u003etea assortment\u003c\/a\u003e goes well with it in the afternoon, and those who want to continue snacking in the Rhineland style should reach for the \u003ca href=\"\/en\/collections\/printenbaeckerei-klein\"\u003eAachen Printen from Printenbäckerei Klein\u003c\/a\u003e. Stored sealed and in a cool place, the confectionery will keep for weeks.\u003c\/p\u003e\n\u003ch3\u003e\"Noble kernels\" is what Hatzel calls the main ingredients\u003c\/h3\u003e\n\u003cp\u003eHazelnuts and almonds are known in the bakery by the old confectioner's term \"noble kernels,\" and in this confectionery, they are at the very top of the ingredient list.\u003c\/p\u003e\n\u003cp\u003eAdded to this is marzipan—that is, more almonds, this time ground with sugar. Together, the two result in that dense, moist mass that defines an Elisenlebkuchen and distinguishes it from lighter Lebkuchen. Flour is only present in small amounts and holds together what the kernels already support. Underneath every piece is a baking wafer, that thin sheet of flour, water, and starch that makes the sticky dough manageable in the first place.\u003c\/p\u003e\n\u003cp\u003eCitron and orange peel provide the bright specks and a resinous freshness that stands up to the sweetness of the chocolate. Without them, the confectionery would be a purely nutty affair and would quickly feel heavy.\u003c\/p\u003e\n\u003ch3\u003eConfectionery here doesn't mean praline\u003c\/h3\u003e\n\u003cp\u003eWhen people hear \"confectionery,\" they first think of pralines with a soft filling, and that is exactly what this is not.\u003c\/p\u003e\n\u003cp\u003eUnder the chocolate, there is no ganache or cream, but rather baked Lebkuchen dough on a wafer, just cut into smaller portions. This is why the bite remains firm rather than melting, and why the confectionery lasts longer than a true praline, which has passed its peak after a few weeks. A bag you buy during Advent will still be in good shape between the years.\u003c\/p\u003e\n\u003cp\u003eIf you prefer whole Lebkuchen, you can find the varieties individually and in mixed bags in the \u003ca href=\"\/en\/collections\/hatzel-lebkuchen\"\u003eHatzel assortment\u003c\/a\u003e.\u003c\/p\u003e","brand":"Hatzel Lebkuchen","offers":[{"title":"100 g","offer_id":53071263629646,"sku":"031HAT0007","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/hatzel-elisen-lebkuchen-konfekt.jpg?v=1750981501"},{"product_id":"cipriani-panettone-metalldose","title":"Panettone – Metal Tin","description":"\u003ch2 id=\"speakable-headline\"\u003ePanettone in a metal tin, Christmas cake in a round gift container\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Panettone in a metal tin is a fluffy, 1-kilogram Christmas cake with 23 percent raisins, packaged in a round metal tin reminiscent of a hatbox in the Cipriani design. Baked without candied fruits, the tin remains as a gift and storage container after the cake has been enjoyed.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone in a metal tin from Cipriani\u003c\/strong\u003e is a fluffily baked Christmas cake with 23 percent raisins, containing no candied fruits, and packaged in a round metal tin in the Cipriani design. The 1-kilogram piece and the reusable tin make it a gift that lasts beyond the holidays.\u003c\/p\u003e\n\n\u003c!--nl--\u003ch3\u003eA round tin like a hatbox\u003c\/h3\u003e\n\n\u003cp\u003eThe large, round metal tin resembles a hatbox in shape and size, printed with the turquoise Cipriani design that makes the brand instantly recognizable.\u003c\/p\u003e\n\n\n\u003cp\u003eUnlike paper packaging, the metal tin remains after consumption, serving as a practical container for cookies, small kitchen utensils, or as a decorative object.\u003c\/p\u003e\n\n\n\u003cp\u003eInside, the cake is also wrapped in a protective cover that keeps it from losing moisture during transport and until the tin is opened.\u003c\/p\u003e\n\n\n\u003cp\u003e23 percent raisins are the only sweet addition in the dough; you will deliberately look in vain for candied citrus fruits in this recipe.\u003c\/p\u003e\n\n\n\u003cp\u003eFresh milk and an invert sugar syrup complement the basic ingredients of flour, butter, egg yolk, and natural yeast for an especially moist crumb.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen sliced, it reveals the typical stringy texture of the dough, a sign of the long fermentation time with natural yeast instead of quick leavening agents.\u003c\/p\u003e\n\n\n\u003ch3\u003eA gift that lasts beyond the holidays\u003c\/h3\u003e\n\n\n\u003cp\u003eWhere the simpler paper packaging of the \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e is disposed of after unpacking, the metal tin often finds a second purpose in the household.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a guest gift for a Christmas party or as a token for the end of the year, the tin looks festive and high-quality even before it is opened.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce unpacked and sliced, the Panettone pairs well with tea or coffee in the afternoon, or served with a glass of Prosecco, it becomes a festive dessert finish.\u003c\/p\u003e\n\n\n\u003cp\u003eCombined with the \u003ca href=\"\/en\/products\/cipriani-biscotti-dellharrys-bar\"\u003eBiscotti dell'Harry's Bar\u003c\/a\u003e, it makes a small pastry duo for the holiday table.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for more classics from the same kitchen can find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani Sweet Pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the bakery of Harry's Bar in Venice\u003c\/h3\u003e\n\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the recipes for pastries and cakes were created alongside the pasta.\u003c\/p\u003e\n\n\n\u003cp\u003eHis son Arrigo Cipriani continued the tradition; today, the Panettone is produced in the same small family bakery as the biscotti and the other sweets of the house.\u003c\/p\u003e\n\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle also applies to the metal tin version: flour, butter, eggs, raisins, and natural yeast, without unnecessary additives.\u003c\/p\u003e\n\n\n\u003cp\u003eAs with the house's pasta, pasta sauces, and biscotti, the focus for the Panettone is more on reducing it to a few, carefully selected ingredients than on any list of additives.\u003c\/p\u003e\n\n\n\u003cp\u003eEven though Harry's Bar is a destination for travelers from all over the world today, the Panettone recipe has remained virtually unchanged for decades.\u003c\/p\u003e\n\n\n\u003ch3\u003eToast a slice, serve with mascarpone\u003c\/h3\u003e\n\n\n\u003cp\u003eToast a slice of Panettone briefly and serve with a little mascarpone; this turns the Christmas classic into a small dessert in its own right.\u003c\/p\u003e\n\n\n\u003cp\u003eThus, one kilogram of dough and raisins becomes a piece of Italian holiday tradition that remains in the house even after the last piece is gone.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Cipriani Food","offers":[{"title":"1 kg","offer_id":53071265169742,"sku":"040CIP2350","price":48.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-panettone-metalldose.jpg?v=1750981577"},{"product_id":"spekulatius-glutenfrei-140g","title":"Gluten-free Speculoos – 140g","description":"\u003ch2 id=\"speakable-headline\"\u003eGluten-free Speculoos in traditional Saint Nicholas shape\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGluten-free Speculoos from Generous is a spiced buckwheat biscuit from Belgium, shaped like a traditional Saint Nicholas figure. The popular wheat-free speculoos dough, a classic for the Advent season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGluten-free Speculoos\u003c\/strong\u003e is the classic Speculoos from Generous in a traditional Saint Nicholas shape, baked using buckwheat instead of wheat. It is the same spiced dough as the round \u003ca href=\"\/en\/products\/generous-sylvain-speculoos-spekulatius-glutenfrei\"\u003eSylvain Speculoos\u003c\/a\u003e, but here it is a figure with a beard and coat, a must-have on every plate during the Advent season. A winter greeting from Belgium, completely wheat-free.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, nutmeg, and a crispy crunch\u003c\/h3\u003e\n\u003cp\u003eThe dough tastes just like the round Sylvain, which people in the Benelux countries love with their coffee all year round: cinnamon, nutmeg, and the caramel sweetness of cane sugar and butter. Only here, the eyes get to feast on something a bit more festive.\u003c\/p\u003e\n\u003cp\u003eThe buckwheat gives the biscuit a fine and slightly nutty quality, without you missing the wheat. Spiced, crispy, and caramelly all at once – that’s how gluten-free speculoos should taste. Only the shape is different: instead of a round disc, you get Saint Nicholas, embossed into the biscuit just like in grandmother's day. Adults will feel nostalgic, and children will reach for them first anyway.\u003c\/p\u003e\n\n\u003ch3\u003eA winter biscuit with a long tradition\u003c\/h3\u003e\n\u003cp\u003eIn Belgium and the Netherlands, shaped Speculoos has always been as much a part of Saint Nicholas Day as the boot left by the door. During the Advent season, it is placed on children's windowsills and guests' coffee plates.\u003c\/p\u003e\n\u003cp\u003eThe embossed motifs—Saint Nicholas, stars, and windmills—come from an old baking tradition that is otherwise inextricably linked with wheat flour. Generous brings them to the gluten-free shelf so that no one has to go without on December 6th. During the winter, you can find our gluten-free speculoos, while for the rest of the year, the round Sylvain takes its place with its 5g bite-sized biscuits. For the first time, this Belgian Saint Nicholas tradition is available to everyone who cannot tolerate wheat. Further gluten-free classics are waiting in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eSweet Biscuits\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eBelgian baking art without wheat\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering his gluten intolerance and refusing to give up good biscuits.\u003c\/p\u003e\n\u003cp\u003eIn the workshop in Tubize, the dough is created from buckwheat flour, potato starch, cane sugar, butter, and egg, seasoned according to the old speculoos tradition, hand-shaped, and embossed into the Saint Nicholas mold. Good taste does not need wheat, as far as Christophe is concerned. Each figure gets its pattern from the mold, just like the wheat-based original. What began as a small venture in 2013 is today a whole family of gluten-free varieties with their own names and shapes.\u003c\/p\u003e\n\n\u003ch3\u003eOn the Advent plate next to tangerines\u003c\/h3\u003e\n\u003cp\u003eDuring the Advent season, for Saint Nicholas Day, or as a wintry gift, these figures look especially nice. There are 140g in the box, enough for the whole family, while the round version is available all year round in its 100g tin. Stored in a cool and dry place, the biscuits stay crispy for a long time, and they look particularly festive on an Advent plate next to tangerines and nuts.\u003c\/p\u003e\n\u003cp\u003eWith coffee, tea, or a mug of cocoa in the afternoon, the speculoos is always ready. Children are welcome to nibble on their Saint Nicholas's beard first. If you like it chocolaty, the same Saint Nicholas figures are also available as \u003ca href=\"\/en\/products\/generous-schokospekulatius-glutenfrei\"\u003eChocolate Speculoos\u003c\/a\u003e with a coating of dark chocolate.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection number BE-BIO-01 – Non-EU\/EU Agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"140 g","offer_id":53071267365198,"sku":"031VIA860242","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/spekulatius-glutenfrei-generous.jpg?v=1750981679"},{"product_id":"greenomic-cannoli-di-sicilia-nocciola","title":"Sicilian Cannoli – Hazelnut","description":"\u003ch2 id=\"speakable-headline\"\u003eCannoli di Sicilia Nocciola by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCannoli di Sicilia Nocciola by Greenomic Delikatessen are Sicilian-style crispy pastry rolls filled with hazelnut paste. They come in a 200-gram pink metal tin with a swing-top closure, which preserves their crispness for weeks.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCannoli di Sicilia Nocciola\u003c\/strong\u003e are filled tube pastries that Greenomic Delikatessen has produced in Italy according to an Italian recipe. The pastry contains wheat flour, wine, sugar, egg, and a hint of cocoa, while the cream features hazelnut paste, milk powder, and fine hazelnut pieces.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy on the outside, soft and nutty on the inside\u003c\/h3\u003e\n\u003cp\u003eWith the first bite, the shell cracks audibly, immediately followed by the soft cream that holds the break together again. It is precisely this contrast that defines the pastry, and it lasts as long as the packaging remains closed. Anyone who breaks one crosswise will immediately see the bubbly structure of the shell in the cross-section.\u003c\/p\u003e\n\u003cp\u003eThe shell tastes of baked wheat, vanilla, and a hint of cocoa that is felt rather than clearly identified. Sugar takes the lead in the filling, followed by the hazelnut paste, and both can be tasted in that order. The filling is distinctly sweet and nutty, and the small hazelnut pieces give the soft part a second, quieter bite.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, on the coffee table, as a gift\u003c\/h3\u003e\n\u003cp\u003eA roll next to a short espresso is the obvious pairing, as the bitterness of the coffee balances the sweetness of the cream. Two pieces on a small plate are enough for the afternoon; more is rarely needed. They also go perfectly with a glass of Marsala or a sweet dessert wine.\u003c\/p\u003e\n\u003cp\u003eOn the coffee table, they stand alongside cantuccini and a bowl of almonds, holding their own among softer neighbors. Crumbled over a scoop of vanilla ice cream, they make a dessert in two minutes for which no one has to bake. Because the pink tin with the swing-top closure looks as if someone had already thought of adding a ribbon, it is often passed on as a gift unopened.\u003c\/p\u003e\n\n\u003ch3\u003eThe name comes from the reed\u003c\/h3\u003e\n\u003cp\u003eIn Sicily, the dough was traditionally wrapped around short pieces of river cane, called \"canna,\" fried on them, and the tube was removed after cooling. What remained was the tube that would later hold the cream, and the pipe gave the pastry its name.\u003c\/p\u003e\n\u003cp\u003eAlmost a fifth of the dough is wine, and it is there for a solid reason. The alcohol evaporates in the heat, causing the shell to puff up and leaving behind the coarse, porous surface by which a cannolo is recognized. In a Sicilian pasticceria, the tubes are filled just before sale because otherwise, they would turn soft within hours. For this reason, a version is baked for Greenomic Delikatessen that can withstand being stored.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin remains when the pastries are gone\u003c\/h3\u003e\n\u003cp\u003eClose the tin tightly after each use, and the crunch will remain even after days. Stored in a cool, dry place, the pastries will keep until the printed date; no refrigerator is needed. Once the supply is used up, you are left with a metal container with a swing-top closure that can be used to store cookies, tea, or screws.\u003c\/p\u003e\n\u003cp\u003eBeside it, the green tin with the \u003ca href=\"\/en\/products\/greenomic-cannoli-di-sicilia-pistacchio\"\u003eCannoli Pistacchio\u003c\/a\u003e awaits, and the rest of the sweets from Greenomic Delikatessen can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-dolci\"\u003eDolci selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"200 g","offer_id":53071318942030,"sku":"045GRN5091","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-cannoli-nocciola.jpg?v=1750981863"},{"product_id":"greenomic-cannoli-di-sicilia-pistacchio","title":"Sicilian Cannoli - Pistachio","description":"\u003ch2 id=\"speakable-headline\"\u003eCannoli di Sicilia Pistacchio by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCannoli di Sicilia Pistacchio by Greenomic Delikatessen are crispy pastry rolls with a pistachio paste filling. They come in a green metal tin with a swing-top closure, which keeps the pastries dry and crunchy until the very last one is gone.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCannoli di Sicilia Pistacchio\u003c\/strong\u003e are Sicilian rolls made from thinly stretched dough that Greenomic Delikatessen has crafted in Italy. The 200-gram tin contains the rolls pre-filled; their shell tastes of wheat, cocoa, and vanilla, while the cream features notes of pistachio and milk.\u003c\/p\u003e\n\n\u003ch3\u003eThe crunch of the shell, the soft cream within\u003c\/h3\u003e\n\u003cp\u003eThe shell breaks with an audible crunch, releasing cocoa and vanilla before the soft cream inside takes over. Its pale green hue comes from the pistachio paste itself, and the scattered pieces of pistachio add a second, crunchy element.\u003c\/p\u003e\n\u003cp\u003eThe wine in the dough is more than just a side note, as it makes the dough supple and helps it puff up during baking. This creates the coarse, blistered surface that distinguishes a carefully crafted cannolo from smooth, factory-made pastries.\u003c\/p\u003e\n\u003cp\u003eWhole milk and skimmed milk powder round off the cream, adding a milky tone beneath the nuttiness, reminiscent of Sicilian pistachio gelato. This pastry is undeniably sweet, which is why it pairs well with a strong counterpart on the saucer.\u003c\/p\u003e\n\n\u003ch3\u003eFrom reeds to the name of the pastry\u003c\/h3\u003e\n\u003cp\u003eThe name comes from \u003cem\u003ecanna\u003c\/em\u003e, the reed that grows along Sicilian streams. The thinly stretched dough was wrapped around short sections of reed, baked, and the reed was removed after cooling, leaving a tube for the cream.\u003c\/p\u003e\n\u003cp\u003eLater, metal molds replaced the reeds, but the shape itself has remained unchanged to this day. In a Sicilian \u003cem\u003epasticceria\u003c\/em\u003e, the filling is usually added just before sale so that the shell retains its bite, and it is precisely this function that the sealed tin performs here.\u003c\/p\u003e\n\u003cp\u003eIn Sicily, the pastry originally belonged to the carnival season and appeared in pastry shop windows for only a few weeks of the year. Today, it is available there all year round in every bar and at every cake counter, usually significantly larger than this handy format.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, sorbet, or over yogurt\u003c\/h3\u003e\n\u003cp\u003ePistachio and coffee are a well-matched pair in Sicily, and Greenomic Delikatessen brings both together in this roll. A strong espresso balances the sweetness of the cream with its bitterness; two pieces on the plate are enough for a long afternoon.\u003c\/p\u003e\n\u003cp\u003eOn a dessert plate, the pastry sits beautifully beside a scoop of lemon sorbet, whose acidity provides a better contrast than another sweet dish would. Coarsely crumbled, they make a crunchy topping for panna cotta, yogurt, or fresh berries.\u003c\/p\u003e\n\n\u003ch3\u003eThe green tin stays in the kitchen\u003c\/h3\u003e\n\u003cp\u003eGreenomic Delikatessen’s green tin comes already wrapped for gifting and needs neither paper nor ribbon. After the last roll is gone, it can remain in the kitchen to hold cookies, tea, or small items, making the purchase worthwhile twice over.\u003c\/p\u003e\n\u003cp\u003eClose the clasp tightly after every reach inside, otherwise the pastry will absorb moisture and lose its crunch. Stored in a cool, dry place, it will remain just as it arrived from Italy until the printed date.\u003c\/p\u003e\n\u003cp\u003eThe brand's second variety awaits in the pink tin as \u003ca href=\"\/en\/products\/greenomic-cannoli-di-sicilia-nocciola\"\u003eCannoli Nocciola\u003c\/a\u003e, and the rest of the sweets from Greenomic Delikatessen can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-dolci\"\u003eDolci selection\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastries\u003c\/a\u003e right next to it.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"200 g","offer_id":53071324512590,"sku":"045GRN5092","price":12.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-cannoli-pistacchio.jpg?v=1750981866"},{"product_id":"biscuiterie-de-provence-schoko-mandelkuchen","title":"Chocolate Almond Cake","description":"\u003ch2 id=\"speakable-headline\"\u003eA flourless chocolate almond cake for chocolate lovers\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe chocolate almond cake from Biscuiterie de Provence is a gluten-free almond pastry with chocolate and 30 percent almonds, baked entirely without flour. Not a dry chocolate cake, but a moist original from Saint-Maurice-sur-Eygues, both chocolaty and nutty.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003echocolate almond cake\u003c\/strong\u003e is the chocolaty version of the Délice de l'Amandier, baked by the Biscuiterie de Provence in the Drôme provençale. Along with 30 percent almonds, it contains real chocolate, free-range eggs, churned butter, and a hint of vanilla, but not a crumb of flour. This keeps the cake gluten-free and gives it a deep, rich cocoa and nutty flavor.\u003c\/p\u003e\n\n\u003cp\u003eOn the plate, the cake looks dark and moist, with the aroma of cocoa and roasted almonds. On the tongue, it is juicy, soft, and chocolaty, with the fine bitter note of quality chocolate and the warmth of the almond underneath. No flour, no dry bite. Chocolaty to the very last crumb.\u003c\/p\u003e\n\n\u003ch3\u003eCocoa and almond in one cake\u003c\/h3\u003e\n\u003cp\u003eThe chocolate almond cake thrives on the interplay of two bold flavors. The almond provides body and richness, the chocolate adds depth and a faint bitterness, and together they create something well-rounded. One without the other would be only half as good.\u003c\/p\u003e\n\u003cp\u003eThe dough contains 13 percent chocolate and 30 percent Mediterranean almonds. Because no flour dilutes the flavors, both taste clear and intense. Fresh butter makes the crumb soft, while a touch of vanilla rounds it all off. A cake for days when only chocolate will do.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso or as a warm dessert\u003c\/h3\u003e\n\u003cp\u003eYou can enjoy this chocolate almond cake on its own with coffee or warmed briefly as a dessert; the chocolate then becomes almost liquid, and the scent will enchant your whole kitchen.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with a scoop of vanilla ice cream, whipped cream, or a few raspberries, whose acidity refreshes the chocolate. With a strong espresso or a glass of port wine, it reveals its dark side. A piece of chocolate happiness in the afternoon.\u003c\/p\u003e\n\u003cp\u003eIn its round tin, the cake stays fresh for a long time and makes a great gift.\u003c\/p\u003e\n\u003cp\u003eA tip for unpacking, should the cake ever get stuck: The trick is to make a cut across the center, then turn the tin over and slightly bend the rim outward. If you then tap on the bottom, the cake will usually slide out on its own. Finally, peel off the thin piece of parchment paper stuck to the bottom and cut the cake into bars or wedges.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something simpler, choose the classic \u003ca href=\"\/en\/products\/biscuiterie-de-provence-mandelkuchen\"\u003ealmond cake without chocolate\u003c\/a\u003e, and for the Advent season, there is the \u003ca href=\"\/en\/products\/biscuiterie-de-provence-weihnachtsmandelkuchen\"\u003eChristmas almond cake with chocolate and orange\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSix generations, always true to the almond\u003c\/h3\u003e\n\u003cp\u003eThe cake is baked at the Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family business overlooking Mont Ventoux. For six generations, the Bédouin family has stood for the almond, from which more than 150 sweet and savory recipes have been created over the years.\u003c\/p\u003e\n\u003cp\u003eEverything began in 1833 when Joseph Bédouin traded almonds in Visan; later, the family cracked and ground them in their own shelling plant. Today, Frank Bédouin runs the business, which processes around 60 tons of almonds year after year, now also into gluten-free and chocolate pastries. No artificial colors or preservatives are used.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire assortment at the \u003ca href=\"\/en\/collections\/biscuiterie-de-provence\"\u003eBiscuiterie de Provence\u003c\/a\u003e, and more in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eFrench sweet pastries\u003c\/a\u003e section. Chocolate that comes from the sun.\u003c\/p\u003e","brand":"Biscuiterie de Provence","offers":[{"title":"240 g","offer_id":53071433040206,"sku":"031DAN002","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/schoko-mandelkuchen-ohne-mehl-glutenfrei.jpg?v=1750981957"},{"product_id":"gavottes-crpe-dentelle-zartbitterschokolade","title":"Crêpe Dentelle Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eCrêpe Dentelle in dark chocolate, tart and crispy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe dark chocolate Crêpe Dentelle from Gavottes coats the paper-thin Breton wafer roll in dark chocolate. Tarter than the milk variety, with a delicate cocoa bitterness that truly gives the buttery crêpe definition – the classic from Quimper, all grown up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDark Chocolate Crêpe Dentelle\u003c\/strong\u003e is the dark side of the Breton wafer roll: the same eight-layered crispy core made of wheat flour, butter, and sugar, this time enrobed in tart dark chocolate. In the 100g pack, the rolls are individually wrapped, completely palm-oil free. The dark chocolate turns this light pastry into a treat you can consciously indulge in, a bite for everyone who prefers it less sweet and more intensely chocolatey.\u003c\/p\u003e\n\n\u003ch3\u003eTart chocolate meets buttery crunch\u003c\/h3\u003e\n\u003cp\u003eThe dark chocolate begins tart and slightly bitter, then the buttery caramel of the wafer roll emerges and rounds out the bitterness.\u003c\/p\u003e\n\u003cp\u003eUnlike its milky-sweet sister, the cocoa note remains at the forefront here, bold and a little toasted. The thin pastry underneath provides the contrast: first the rich melt, then the delicate crunch. Those who love dark chocolate will find in this roll the exact tension between bitter and buttery that is characteristic of good dark pralines. Take your time with the first bite: first the dark tartness, then the warmth of the butter, and finally a fine roasted note remains on the palate.\u003c\/p\u003e\n\u003cp\u003eAs an end to a meal, the dark chocolate Crêpe Dentelle is a refined companion; one or two pieces are perfectly sufficient. Stored in a cool place, the chocolate remains firm and shiny; on hot days, the pack can be popped into the fridge for a moment.\u003c\/p\u003e\n\n\u003ch3\u003eThe dark evolution of the classic\u003c\/h3\u003e\n\u003cp\u003eFor the tart version, Gavottes dips a slightly smaller-baked Crêpe Dentelle in dark chocolate instead of milk chocolate.\u003c\/p\u003e\n\u003cp\u003eThe core remains true to the 1886 recipe: folded eight times, baked light and thin. The dark chocolate forms an even layer around it, turning the light pastry into a small, intense pleasure. The tartness of the chocolate and the delicate sweetness of the core strike a balance; neither pushes to the front. This gives the over-hundred-year-old classic a facet that pairs better with an espresso than afternoon tea.\u003c\/p\u003e\n\u003cp\u003eWe tell the story of how a forgotten crêpe in Quimper became the famous lace pastry in our \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle\"\u003eclassic Crêpe Dentelle\u003c\/a\u003e. And for those who prefer it gentle and sweet, reach for the \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle-milchschokolade\"\u003emilk chocolate Crêpe Dentelle\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eBreton tradition from Quimper\u003c\/h3\u003e\n\u003cp\u003eGavottes has been folding Crêpes Dentelle in Brittany for over a hundred years and is now part of the traditional bakery Loc Maria Biscuits.\u003c\/p\u003e\n\u003cp\u003eSerial production began in Quimper in 1920; today, around 800 million of these delicate rolls are produced annually in two factories near Dinan. The dark variety is the younger, tarter sister in the assortment, made for everyone who prefers their chocolate dark. It shows its best side alongside a strong \u003ca href=\"\/en\/collections\/kaffee\"\u003ecoffee\u003c\/a\u003e or a glass of red wine in the evening.\u003c\/p\u003e\n\u003cp\u003eYou will quickly notice that a roll here is more than just a cookie: a small moment for after the meal, when the coffee is steaming and things get quiet. The dark version also makes a great gift for chocolate lovers, ideally paired together with its milky sister. \u003c\/p\u003e\n\u003cp\u003eOn a cheese board next to a tangy blue cheese, the tart roll also cuts a fine figure, and during Advent, it belongs on the holiday treat plate for many. You can find the entire Breton assortment, from pure Crêpes Dentelle to savory Crêpes Apéritives, at \u003ca href=\"\/en\/collections\/gavottes\"\u003eGavottes\u003c\/a\u003e.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"100 g","offer_id":53071452176718,"sku":"031FRO7216","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gavottes-crepe-dentelle-mit-zartbitterschokolade-100g.jpg?v=1750982112"},{"product_id":"la-sablsienne-karamell-kekse","title":"Caramel Biscuits","description":"\u003ch2 id=\"speakable-headline\"\u003eCaramel Cookies with a salty-sweet heart from Sablé-sur-Sarthe\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Sablésienne's caramel cookies are round, scalloped butter sablés from France, refined with bits of real salted butter caramel. A Petit Sablé based on a traditional recipe, baked on metal sheets and picked up by hand – not an industrial cookie from a mass bakery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaramel cookies\u003c\/strong\u003e from La Sablésienne are French butter cookies from Sablé-sur-Sarthe, where the Petit Sablé has been at home since the 17th century. Small pieces of salted butter caramel, seasoned with Fleur de Sel from Guérande, are added to the buttery, shortcrust dough. This gives the classic its delicate salty-sweet tension – in France, they are known as Les Petits Sablés aux pépites de caramel beurre salé.\u003c\/p\u003e\n\n\u003ch3\u003eButtery, crumbly, with caramel and a pinch of salt\u003c\/h3\u003e\n\u003cp\u003eThe sablé sits in the hand, round and finely scalloped, its surface golden brown and speckled with tiny pieces of caramel. Upon the first bite, it is both crumbly and crisp.\u003c\/p\u003e\n\u003cp\u003eThen comes the butter, warm and rounded, and finally the caramel made from real salted butter. It contains a pinch of Fleur de Sel from Guérande, and that is precisely what makes the difference: it catches the sweetness and gives it definition. This makes the sablé taste of burnt cream and a hint of sea salt, without ever becoming sticky – a cookie that knows what it wants.\u003c\/p\u003e\n\n\u003ch3\u003eThe best friend of coffee and black tea\u003c\/h3\u003e\n\u003cp\u003eThese caramel cookies are a little celebration with coffee and tea, as the roasted notes of the bean and the caramel get along instantly.\u003c\/p\u003e\n\u003cp\u003eThe salty-sweet sablé pairs just as well with a strong espresso as it does with a \u003ca href=\"\/en\/collections\/a-c-perchs-thehandel\"\u003esmoky black tea\u003c\/a\u003e or a glass of cold milk. When crumbled, it becomes a crumble over vanilla ice cream or a base for a no-bake cheesecake. With a few scoops of salted caramel ice cream, the caramel theme is doubled, and it is rare that only one disappears.\u003c\/p\u003e\n\n\u003ch3\u003eAmélie Loret Scherrer and the craft of Sablé\u003c\/h3\u003e\n\u003cp\u003eAmélie Loret Scherrer has been running the Biscuiterie La Sablésienne since 2003. The great-granddaughter of a pastry chef and daughter of a biscuit maker, Amélie was already standing at the baking tray at the age of 6 and continues to bring forgotten recipes back to the table today.\u003c\/p\u003e\n\u003cp\u003eThe house was established in 1962 by pastry chef Georges Justier to preserve the old recipe using pure fresh butter. To this day, the dough is kneaded, shaped, and stamped by hand, placed on metal sheets and baked until golden brown, then picked up by hand, cookie by cookie, just as it was over 50 years ago. No artificial flavors, no colorings, no preservatives.\u003c\/p\u003e\n\u003cp\u003eIt is little wonder that the Petit Sablé pur beurre from Sablé-sur-Sarthe is part of the French culinary heritage: as early as 1670, such a cookie is said to have caused a stir at court when Vatel served the small, round pastries and the Marquise de Sablé, the guest of honor that day, gave the sablé its name. In the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne range\u003c\/a\u003e, they now sit alongside \u003ca href=\"\/en\/products\/la-sablsienne-zitronen-kekse\"\u003elemon sablés\u003c\/a\u003e and many other varieties.\u003c\/p\u003e\n\n\u003ch3\u003eThe secret snack from the pantry tin\u003c\/h3\u003e\n\u003cp\u003eThe square 100g box contains four bags with four sablés each, so the rest stay nice and crispy when you open one. Whether with an afternoon espresso or as a secret treat from the pantry, these caramel cookies turn a little break into something special. Place a few \u003ca href=\"\/en\/collections\/goulibeur-galettes\"\u003eFrench galettes\u003c\/a\u003e next to them, and you have an entire plate of France right there.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071489335630,"sku":"031SAB0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-karamell-kekse.jpg?v=1750982628"},{"product_id":"la-sablsienne-himbeer-kekse","title":"Raspberry Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity-crumbly Raspberry Cookies from the biscuit factory in Sablé\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Raspberry Cookies from La Sablésienne are round, scalloped butter cookies from France with real raspberry pieces. An artisanal Petit Sablé based on an old recipe, fruity-fresh and crumbly – not a mass-produced cookie with artificial flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Cookies\u003c\/strong\u003e from La Sablésienne are French butter sablés from Sablé-sur-Sarthe, where the Petit Sablé has been made since the 17th century. Small pieces of real raspberry are baked into the crumbly dough, their berry acidity meeting plenty of fresh butter. This creates a summery Petit Sablé, known in France as Les Petits Sablés aux pépites de framboise. Free-range eggs, high-quality butter, and flour from western France – a good sablé doesn't need much more than that.\u003c\/p\u003e\n\n\u003ch3\u003eCrumbly butter dough and a kiss of raspberry\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks with a crumbly texture, tasting first of butter and then of raspberry, whose acidity keeps the sweetness fresh and light.\u003c\/p\u003e\n\u003cp\u003eButtery, fruity, fragrant – the recipe is as simple as the result is fine. Round, delicately scalloped, and speckled pale pink, the cookie sits on the plate, a Petit Sablé that celebrates summer in miniature. The small fruit pieces provide a subtle berry acidity that loosens the buttery dough and gives it tension. This turns a simple cookie into a little bit of summer on the tongue, delicately fragrant. Nothing about it is loud – it tastes of fruit, not candy.\u003c\/p\u003e\n\n\u003ch3\u003eWith tea, quark, and a spoonful of summer\u003c\/h3\u003e\n\u003cp\u003eWith black tea or a light infusion, the Raspberry Cookies are a delight – fruity, buttery, and refined all at once.\u003c\/p\u003e\n\u003cp\u003eThe berry sablé enjoys Earl Grey and green tea just as much as a dollop of quark with honey or a small bowl of yogurt. It also pairs perfectly with a scoop of lemon sorbet or a glass of cool buttermilk. When crumbled, it makes a crust for a summery berry tart, with no baking required. Placed next to fresh strawberries, two shades of red meet, and combined with the \u003ca href=\"\/en\/products\/la-sablsienne-aprikosen-kekse\"\u003eApricot Sablés\u003c\/a\u003e, they instantly become a colorful cookie platter.\u003c\/p\u003e\n\n\u003ch3\u003eA cookie for a marquise\u003c\/h3\u003e\n\u003cp\u003eThe Petit Sablé bears a woman's name: Madeleine de Souvré, Marquise de Sablé, born in 1599, celebrated hostess of the Parisian salons.\u003c\/p\u003e\n\u003cp\u003eA letter from Madame de Sévigné recounts how a multitude of small round butter cookies were served at court in July 1670. Vatel, the maître d'hôtel to the Grand Condé, had them served, and Monsieur, the King's brother, ordered them for his lever from then on. Since then, the cookie has carried the name of the marquise and that of her town, Sablé-sur-Sarthe, and the Petit Sablé pur beurre has long been part of France's culinary heritage.\u003c\/p\u003e\n\u003cp\u003eIn the biscuit factory, which Amélie Loret Scherrer has managed since 2003, she seeks out forgotten recipes from the past and brings them back to the table. Every sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and individually collected after baking – without artificial flavorings, dyes, or preservatives. You can find more varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne assortment\u003c\/a\u003e; a \u003ca href=\"\/en\/collections\/a-c-perchs-thehandel\"\u003efine black tea\u003c\/a\u003e from our neighbor is a perfect match.\u003c\/p\u003e\n\n\u003ch3\u003eNext to a scoop of vanilla ice cream and fresh berries\u003c\/h3\u003e\n\u003cp\u003eThe square 100g box contains four bags of four sablés each, ensuring the fruit and crumbly texture are preserved when you open one. Place a few Raspberry Sablés next to a scoop of vanilla ice cream with some fresh berries, and you have a dessert for which no one needs to turn on the oven.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071489401166,"sku":"031SAB0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-himbeere-kekse.jpg?v=1750982631"},{"product_id":"la-sablsienne-aprikosen-kekse","title":"Apricot Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eApricot cookies with sun-kissed fruit from France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Sablésienne's apricot cookies are round, scalloped butter sablés from France featuring pieces of sun-ripened apricot. A traditional artisan petit sablé, fruity and crumbly – not mass-produced, but hand-picked.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApricot cookies\u003c\/strong\u003e from La Sablésienne are French butter cookies from Sablé-sur-Sarthe, with delicately tart apricot pieces baked into their crumbly dough. The fruit brings a touch of sunshine to the buttery sablé without overpowering it – in France, they are known as \u003cem\u003eLes Petits Sablés aux pépites d'abricot\u003c\/em\u003e. The butter, free-range eggs, and flour come predominantly from western France, and you will search the ingredient list in vain for artificial flavors.\u003c\/p\u003e\n\n\u003ch3\u003eCrumbly butter pastry with a heart of apricot\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks with a crumbly, buttery snap, followed by the apricot with its fine, sun-ripened acidity.\u003c\/p\u003e\n\u003cp\u003eFruity, buttery, delicate – that is how the cookie plays on the tongue. The small pieces of apricot keep the sweetness fresh and give it a slightly tangy tone, such as only ripe stone fruit can provide. Dappled golden yellow, the sablé lies in the hand, round and finely scalloped. It smells like a summer garden, yet never tastes like compote. As simple as the ingredients are, this little round pastry is full of character.\u003c\/p\u003e\n\n\u003ch3\u003eWith tea, cream cheese, and a moment of calm\u003c\/h3\u003e\n\u003cp\u003eThe apricot cookies are a fine companion to black or green tea, both fruity and tranquil. A cookie for a quiet hour in the afternoon.\u003c\/p\u003e\n\u003cp\u003eThe apricot sablé goes just as well with mild cream cheese and fresh goat cheese as it does with a dollop of yogurt or a glass of chilled white wine in the evening. When crumbled, it makes a perfect no-bake crust for an apricot tart or cheesecake. It tastes doubly fruity alongside a piece of ripe apricot, and on the plate, the fruity \u003ca href=\"\/en\/products\/la-sablsienne-himbeer-kekse\"\u003eraspberry sablés\u003c\/a\u003e pair well with them – two summer fruits side by side. And in winter, served with a glass of dessert wine, the sablé brings a piece of summer back to the table.\u003c\/p\u003e\n\n\u003ch3\u003eBaked on metal trays since 1962\u003c\/h3\u003e\n\u003cp\u003eIn 1962, pastry chef Georges Justier founded the biscuit factory in Sablé-sur-Sarthe to preserve an ancient recipe.\u003c\/p\u003e\n\u003cp\u003eThe recipe for the \u003cem\u003epetit sablé pur beurre\u003c\/em\u003e dates back to the 17th century. Justier wanted to preserve what generations of pastry chefs in Sablé had passed down: plenty of fresh butter, few ingredients, and a great deal of handiwork. To this day, the dough is kneaded, shaped, and stamped by hand, and then picked up individually after baking. Afterward, every cookie is packaged into small bags, cases, and metal tins, just as the house has done for over sixty years.\u003c\/p\u003e\n\u003cp\u003eBetween 1990 and 2003, France documented its culinary heritage in 22 volumes, and the \u003cem\u003epetit sablé pur beurre\u003c\/em\u003e from Sablé-sur-Sarthe has its place among them. Since 2003, Amélie Loret Scherrer has continued to run the house without artificial flavors, artificial colors, or preservatives. You can find more varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne collection\u003c\/a\u003e or add some \u003ca href=\"\/en\/collections\/goulibeur-galettes\"\u003eFrench galettes\u003c\/a\u003e to your selection.\u003c\/p\u003e\n\n\u003ch3\u003eOn a cheese board alongside mild soft cheese\u003c\/h3\u003e\n\u003cp\u003eThe 100g square box contains four bags with four sablés each, ensuring the rest stay fruity and crumbly when you open one. Whether with a cup of afternoon tea or on a cheese board between mild soft cheese and fresh figs, this cookie is surprisingly versatile, and you will see: it is rarely just one. If you like it for breakfast, add a spoonful of apricot jam alongside it on a baguette.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071491039566,"sku":"031SAB0003","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-aprikosen-kekse.jpg?v=1750982662"},{"product_id":"la-sablsienne-tonkabohnen-plaetzchen","title":"Tonka Bean Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eTonka Bean Cookies with the Aroma of Vanilla and Caramel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Sablésienne's Tonka bean cookies are round, scalloped butter sablés from France, delicately flavored with Tonka bean. A Petit Sablé made using traditional craftsmanship, whose scent is reminiscent of vanilla and caramel – not your ordinary butter cookie.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTonka bean cookies\u003c\/strong\u003e by La Sablésienne are French butter sablés from Sablé-sur-Sarthe, refined with the warm aroma of the Tonka bean. Their scent is reminiscent of vanilla, caramel, and a hint of marzipan, while the dough remains buttery and shortcrust – in France, they are called Les Petits Sablés à la fève de tonka. The butter, free-range eggs, and flour come predominantly from the west of France. Few ingredients, a lot of manual labor, and an aroma you won't forget.\u003c\/p\u003e\n\n\u003ch3\u003eWarm aroma on shortcrust butter dough\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks with a crumbly texture, tastes of butter first, and then unfolds the warm, slightly sweet aroma of the Tonka bean.\u003c\/p\u003e\n\u003cp\u003eAromatic, buttery, spicy – that is how the taste settles on the tongue. The Tonka bean brings notes of vanilla, caramel, and marzipan, completely without the addition of artificial flavors. Round and finely scalloped, the cookie fits in the hand, lightly baked and delicate. Nothing about it is overpowering; the aroma arrives softly and lingers. If you like vanilla and marzipan, you will love the Tonka bean.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, crème brûlée, and quiet moments\u003c\/h3\u003e\n\u003cp\u003eTonka bean cookies are a fine companion for espresso or coffee, spicy and warm at the same time—a cookie for people who appreciate the extraordinary in the simple.\u003c\/p\u003e\n\u003cp\u003eThe Tonka sablé pairs as well with a strong espresso as it does with a crème brûlée, a panna cotta, or a scoop of vanilla ice cream, whose sweetness it complements. Rice pudding or a baked apple in autumn also gain depth with a crumbled Tonka sablé. A glass of port wine in the evening welcomes it, and alongside the dark \u003ca href=\"\/en\/products\/la-sablsienne-kekse-mit-kakao\"\u003eSablés tout chocolat\u003c\/a\u003e, two warm aromas meet. Even on its own, with afternoon tea, it is a little ceremony.\u003c\/p\u003e\n\n\u003ch3\u003eAmélie and the art of reimagining the forgotten\u003c\/h3\u003e\n\u003cp\u003eSince 2003, Amélie Loret Scherrer has been running the Biscuiterie La Sablésienne, bringing forgotten recipes back to the table.\u003c\/p\u003e\n\u003cp\u003eAmélie has remained curious – she travels, samples, and draws inspiration from foreign cuisines, especially from Japan and its culture of beautiful gifting. In this way, she evolves the classic Petit Sablé: The Tonka bean is a modern note on a recipe that dates back to the 17th century and is part of the French culinary heritage. The house was built in 1962 by pastry chef Georges Justier.\u003c\/p\u003e\n\u003cp\u003eAs ever, every sablé is kneaded, shaped, and stamped by hand, placed on metal sheets, and picked up individually – without dyes, without preservatives. Thus, every sablé tastes of honest craftsmanship, not a factory. You can find the other varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne assortment\u003c\/a\u003e, paired perfectly with a \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003efreshly roasted coffee\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCrumbled over a vanilla cream\u003c\/h3\u003e\n\u003cp\u003eThe square 100g box contains four bags of four sablés each, keeping the aroma fresh when you open one. With an espresso after a meal or crumbled over a vanilla cream, the Tonka bean shows what it's made of. And when guests arrive, a small plate of these sablés next to the coffee always makes a good impression. Because the Tonka bean is naturally intense, a single small cookie is enough for a great moment.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071492284750,"sku":"031SAB0004","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-tonkabohnen-plaetzchen.jpg?v=1750982678"},{"product_id":"la-sablsienne-kekse-mit-schokostueckchen","title":"Chocolate Chip Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate Chip Cookies from the Sablé Biscuiterie\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Sablésienne's chocolate chip cookies are round, scalloped butter sablés from France with real chocolate chips. A Petit Sablé made using traditional craftsmanship, buttery and crumbly—not a mass-produced factory biscuit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate chip cookies\u003c\/strong\u003e from La Sablésienne are French butter cookies from Sablé-sur-Sarthe, with small chocolate chips baked into their crumbly dough. The butter, free-range eggs, and flour come primarily from western France, and the chocolate melts on the tongue with the first bite—in France, they are known as Les Petits Sablés aux pépites de chocolat. Few, high-quality ingredients, plenty of handiwork, and a cookie you will always want to have on hand.\u003c\/p\u003e\n\n\u003ch3\u003eCrumbly butter pastry with melting chocolate chips\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks apart, crumbly and buttery, followed by the chocolate chips with their dark, slightly bitter melt.\u003c\/p\u003e\n\u003cp\u003eButtery, crisp, chocolatey—that is how the cookie plays on the tongue. The chips remain intact during baking and only melt when you bite into them, or if the cookie rests briefly on a warm cup. Round and finely scalloped, the sablé fits perfectly in the hand, baked to a light color with dark specks. A classic loved by young and old alike. No artificial flavorings, no cloying sweetness—here, it is the honest taste of butter and chocolate that counts.\u003c\/p\u003e\n\n\u003ch3\u003eFor coffee, milk, and a little break\u003c\/h3\u003e\n\u003cp\u003eWith coffee, cocoa, or a glass of milk, these chocolate chip cookies are a reliable companion, buttery and chocolatey all at once—a cookie for every day that never grows boring.\u003c\/p\u003e\n\u003cp\u003eThe chocolate sablé is just as happy alongside a strong espresso as it is with a hot chocolate on a winter's day or a glass of cold milk in the afternoon. When crumbled, it makes a dark base for a no-bake cheesecake or crowns a scoop of vanilla ice cream. On a plate next to the doubly chocolatey \u003ca href=\"\/en\/products\/la-sablsienne-kekse-mit-kakao\"\u003eSablés tout chocolat\u003c\/a\u003e, you have the full spectrum from light to dark. When arranging a cookie platter, it is a pleasure to place them alongside light fruit sablés to alternate between dark and light.\u003c\/p\u003e\n\n\u003ch3\u003eCraftsmanship from Sablé-sur-Sarthe for generations\u003c\/h3\u003e\n\u003cp\u003eThe Petit Sablé pur beurre has been baked in Sablé-sur-Sarthe since the 17th century, and La Sablésienne upholds this craft. The company still maintains three specialties of France's culinary heritage to this day, with the Petit Sablé being the most famous.\u003c\/p\u003e\n\u003cp\u003eEvery day, the pastry chefs knead the dough by hand, shape and stamp it, place the sablés on metal trays, and sort them individually after baking—just as the company has done for over fifty years. No artificial flavors, no colorings, no preservatives. Georges Justier founded the biscuiterie in 1962, and Amélie Loret Scherrer has been running it since 2003.\u003c\/p\u003e\n\u003cp\u003eThe Petit Sablé pur beurre from Sablé-sur-Sarthe is recognized as part of France's culinary heritage, listed in 22 volumes between 1990 and 2003. You can find other varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne collection\u003c\/a\u003e, which pair perfectly with a \u003ca href=\"\/en\/collections\/gorilla-kaffee\"\u003efreshly roasted coffee\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBriefly placed on a warm cup\u003c\/h3\u003e\n\u003cp\u003eThe 100g square box contains four bags of four sablés each, keeping the chocolate delicate even after you open one. Rest a cookie briefly on your warm coffee cup; the chocolate chip will soften and its aroma will rise to your nose—a little moment of France in the afternoon. Happiness can be that simple, even when the rain is tapping against the window outside.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071492481358,"sku":"031SAB0006","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-kekse-mit-schokostueckchen.jpg?v=1750982685"},{"product_id":"la-sablsienne-kekse-mit-kakao","title":"Biscuits with Cocoa","description":"\u003ch2 id=\"speakable-headline\"\u003eCocoa biscuits, doubly chocolatey from France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe cocoa biscuits from La Sablésienne are round, scalloped butter sablés from France, baked dark with cocoa and chocolate chips. A \"Petit Sablé tout chocolat\" crafted using traditional methods – chocolate in two forms, not just a plain butter biscuit.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCocoa biscuits\u003c\/strong\u003e from La Sablésienne are French butter biscuits from Sablé-sur-Sarthe, whose shortbread dough is infused with cocoa and small chocolate chips. Doubly chocolatey, crumbly, and dark, they bring chocolate into play in two ways – in France, they are known as \"Les Petits Sablés tout chocolat.\" The butter, free-range eggs, and flour are sourced primarily from the west of France. A biscuit for those darker hours when only real chocolate will do.\u003c\/p\u003e\n\n\u003ch3\u003eDark shortbread with double the chocolate\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks with a crumbly, dark texture, tasting first of cocoa and then of the small chocolate chips inside.\u003c\/p\u003e\n\u003cp\u003eChocolatey, buttery, robust – that is how the biscuit hits the tongue. The cocoa gives the dough a deep, slightly bitter note, while the chips provide sweet, soft accents. Dark brown and finely scalloped, the sablé feels substantial in the hand; it is a biscuit for those who want to taste the chocolate. If you like it bold, this is the one for you. There is nothing timid about it, and yet it remains a fine sablé, not a clumsy chocolate cookie.\u003c\/p\u003e\n\n\u003ch3\u003eFor espresso, hot chocolate, and dark moments\u003c\/h3\u003e\n\u003cp\u003eWith an espresso or hot chocolate, these cocoa biscuits are a powerful companion, dark and buttery at the same time—a biscuit with character.\u003c\/p\u003e\n\u003cp\u003eThe cocoa sablé pairs just as well with strong coffee as it does with a glass of red wine in the evening or a scoop of vanilla ice cream, providing a beautiful contrast to its brightness. Crumbled, it makes a dark base for a mousse au chocolat or a no-bake cheesecake. Compared to the lighter \u003ca href=\"\/en\/products\/la-sablsienne-kekse-mit-schokostueckchen\"\u003eSablés with chocolate chips\u003c\/a\u003e, you can see how many faces chocolate has. On a long winter evening, paired with a glass of port, two or three biscuits quickly turn into a little celebration.\u003c\/p\u003e\n\n\u003ch3\u003eA dedicated chocolatier at the heart of the biscuiterie\u003c\/h3\u003e\n\u003cp\u003eLa Sablésienne bakes biscuits. In Sablé-sur-Sarthe, the biscuiterie also includes its own chocolatier. Biscuits and chocolate under one roof – that is a rarity.\u003c\/p\u003e\n\u003cp\u003eAs a result, the chocolate for these sablés comes from their own production, and the cocoa goes straight into the dough. The recipe for the \"Petit Sablé pur beurre\" dates back to the 17th century and is part of France's culinary heritage. Georges Justier founded the biscuiterie in 1962, and since 2003, Amélie Loret Scherrer has been running it, carefully evolving the recipes.\u003c\/p\u003e\n\u003cp\u003eEach sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and picked up individually – with no artificial flavors, colors, or preservatives. You can find the other varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne range\u003c\/a\u003e; they pair perfectly with a bar of \u003ca href=\"\/en\/collections\/domori-schokolade\"\u003efine chocolate\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor a double espresso or hot chocolate\u003c\/h3\u003e\n\u003cp\u003eThe 100g square box contains four bags of four sablés each, ensuring the biscuits stay dark and crumbly even after you open one. With a double espresso or a cup of hot chocolate in the evening, these cocoa biscuits are a powerful finishing touch. For those who love it dark, this box belongs in your pantry. The pretty packaging also makes it a perfect addition to a gift basket, especially during the darker seasons.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071499985230,"sku":"031SAB0007","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-kekse-kakao.jpg?v=1750982870"},{"product_id":"cipriani-panettone-handverpackt","title":"Panettone – hand-packed","description":"\u003ch2 id=\"speakable-headline\"\u003eHand-wrapped Panettone, airy Christmas cake with raisins\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani hand-wrapped Panettone is an airy, 1-kilogram Christmas cake containing 23 percent raisins, baked with natural yeast and no candied fruit. Hand-wrapped in turquoise paper with the Cipriani logo, it makes a premium gift for the holidays and a perfect accompaniment to tea, coffee, or prosecco.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHand-wrapped Panettone by Cipriani\u003c\/strong\u003e is an airy, baked Christmas cake with 23 percent raisins, no candied fruit, and hand-wrapped in turquoise paper with Cipriani branding. The 1-kilogram piece is enough for a larger group at the holiday table.\u003c\/p\u003e\n\n\n\u003ch3\u003eNatural yeast and raisins instead of candied fruit\u003c\/h3\u003e\n\n\n\u003cp\u003eUnlike many classic panettones, this one intentionally omits candied citrus fruit; instead, 23 percent raisins provide the only sweet filling in the dough.\u003c\/p\u003e\n\n\n\u003cp\u003eNatural yeast instead of fast-acting leavening agents requires more time to rise, but it makes the dough especially airy and light.\u003c\/p\u003e\n\n\n\u003cp\u003eFlour, butter, egg yolk, cane sugar, and honey form the base, complemented by a delicate vanilla note from real vanilla beans instead of artificial flavorings.\u003c\/p\u003e\n\n\n\u003cp\u003eThe 1-kilogram piece feels noticeably heavier in the hand than smaller panettone formats and easily provides eight to ten servings at a celebration.\u003c\/p\u003e\n\n\n\u003cp\u003eTowards the end of the baking process, precise browning of the crust creates the characteristic contrast between the crispy edge and the soft core.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce sliced, the typical fibrous structure of the dough is revealed—a sign of the long rising time that no industrial process can replicate in just a few hours.\u003c\/p\u003e\n\n\n\u003ch3\u003eHand-wrapped as a gift for the holidays\u003c\/h3\u003e\n\n\n\u003cp\u003eHand-wrapped in turquoise paper with Cipriani branding, this panettone looks premium even while unopened, making it a gift that requires no additional wrapping.\u003c\/p\u003e\n\n\n\u003cp\u003eUnderneath the paper, the cake is also encased in a cellophane bag, invisible from the outside, which protects it from drying out.\u003c\/p\u003e\n\n\n\u003cp\u003eTo enjoy the panettone at its best, keep it in the inner bag until it is served; this ensures it remains moist rather than drying out.\u003c\/p\u003e\n\n\n\u003cp\u003eA slice of panettone tastes great with tea or coffee in the afternoon, or with a glass of prosecco for a festive end to a meal.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for a more compact alternative or wanting to gift the panettone without unwrapping it will find a reusable option in the \u003ca href=\"\/en\/products\/cipriani-panettone-metalldose\"\u003ePanettone metal tin\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eTogether with the \u003ca href=\"\/en\/products\/cipriani-biscotti-dellharrys-bar\"\u003eBiscotti dell'Harry's Bar\u003c\/a\u003e, it makes a delightful little Venetian breakfast or dessert set for the holidays.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the bakery of Harry's Bar in Venice\u003c\/h3\u003e\n\n\n\u003cp\u003eGiuseppe Cipriani opened his bar near St. Mark's Square in Venice in 1931, where the recipes for pastries and cakes were created alongside the pasta.\u003c\/p\u003e\n\n\n\u003cp\u003eHis son, Arrigo Cipriani, continued the tradition; today, the panettone is made in the same small family bakery as the biscotti and the house's other sweets.\u003c\/p\u003e\n\n\n\u003cp\u003e\"Fewer ingredients, better quality\" – this principle also applies to the panettone: flour, butter, eggs, raisins, and natural yeast, with no unnecessary additives.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for more classics from the same kitchen can find them together in our \u003ca href=\"\/en\/collections\/cipriani-suessgebaeck\"\u003eCipriani sweet pastries\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\n\u003cp\u003eAs with the house's pasta, pasta sauces, and biscotti, the panettone prioritizes a reduction to a few carefully selected ingredients over any list of additives.\u003c\/p\u003e\n\n\n\u003ch3\u003eToasted, it becomes a dessert\u003c\/h3\u003e\n\n\n\u003cp\u003eLightly toast a slice of panettone and serve with a little mascarpone to turn this holiday classic into a small dessert in its own right.\u003c\/p\u003e\n\n\n\u003cp\u003eThis is how one kilogram of dough and raisins becomes a piece of Italian holiday tradition for your own table.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Cipriani Food","offers":[{"title":"1 kg","offer_id":53071511322958,"sku":"040CIP2351","price":38.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cirpiani-panettone-handverpackt-1kg.jpg?v=1750983076"},{"product_id":"lunardi-cantucci-schokolade-400g","title":"Chocolate Cookies – Schokokekse 400 g","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti con Cioccolato for the large pantry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe large bag of Biscotti con Cioccolato contains the same dark cookie as the small size, but it lasts twice as long. Coarse cocoa-based pieces, sea salt from Cervia, and essential orange oil, baked by Fratelli Lunardi in Tuscany.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti con Cioccolato\u003c\/strong\u003e in the 400-gram bag are the pantry-sized version of that dark cookie which Fratelli Lunardi has been baking in Quarrata for over 25 years using the same recipe. Twice as much content as the standard format, same dough, same coarse pieces. Anyone who has started eating them will quickly understand why this size exists at all.\u003c\/p\u003e\n\n\u003ch3\u003eFour hundred grams for a full house\u003c\/h3\u003e\n\u003cp\u003eThe small bag is the size for the kitchen cupboard; this one is the size for guests. It carries you through a weekend, a week in Advent, or a long coffee table gathering.\u003c\/p\u003e\n\u003cp\u003eCalculated per 100 grams, the large format is also the more economical choice. Those who know the cookie and know they will reorder anyway save themselves the intermediate step. And if you are not yet familiar with them, it is better to first pick up the \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003esmall 200-gram bag\u003c\/a\u003e and see how quickly it empties.\u003c\/p\u003e\n\u003cp\u003eThe bag itself is made of paper with a window, through which you can see the edges of the cookies before opening it. The family-run bakery consciously packages its cookies this way, while offering gift boxes, which are available in 120-gram and 250-gram sizes, in cardboard. Kept closed and stored in a dry place, the crumb remains crisp for weeks.\u003c\/p\u003e\n\n\u003ch3\u003eDark dough, coarse pieces, a touch of salt\u003c\/h3\u003e\n\u003cp\u003eThe dough is almost black, soft and fine-pored, and holds pieces that you don't just taste, but discover.\u003c\/p\u003e\n\u003cp\u003eThey yield instead of splintering and remain in your mouth even after the cookie has long since crumbled. Working in between are two small ingredients that you only notice with the second cookie. Natural sea salt from Cervia keeps the sweetness in check, and essential oil from Italian oranges casts a bright arc over the cocoa.\u003c\/p\u003e\n\u003cp\u003eThe dough also contains at least 6 percent dark chocolate. What remains is an interplay of three directions—buttery, salty, fruity—and none of them pushes to the front. You can taste the most of it at room temperature; cold from the cupboard, the cocoa remains subdued.\u003c\/p\u003e\n\n\u003ch3\u003eA bakery in Quarrata, plus two shops\u003c\/h3\u003e\n\u003cp\u003eThey are baked in Quarrata, a small town in the province of Pistoia. It started there in 1966 as a village bakery with an attached shop.\u003c\/p\u003e\n\u003cp\u003eThe one shop has become two: one in Quarrata and one out on the state road near Pistoia. There, alongside the cookies, you will find everything else the house produces, from bread to wine from their own selection. So, if you are traveling in Tuscany, you can simply step inside where this bag comes from.\u003c\/p\u003e\n\u003cp\u003eMassimiliano and Riccardo Lunardi, the sons of the house, run it today and have turned the bread business into a cookie bakery without giving up the bread. Besides the biscotti, schiacciata, savory pastries, and at Christmas, panettone, come out of the same oven. For the panettone, the bakery works with a sourdough starter that has been fed in the family for over 80 years.\u003c\/p\u003e\n\u003cp\u003eThis is only possible with small, slow machines and hands that know the dough, is how Massimiliano and Riccardo describe their working method. Their panettone has reached the finals of the Panettone World Championship several times, and their cookies are found today at Harrods in London and Käfer in Munich.\u003c\/p\u003e\n\u003cp\u003eAll of the brothers' varieties can be found at \u003ca href=\"\/en\/collections\/fratelli-lunardi\"\u003eFratelli Lunardi\u003c\/a\u003e, related classics in \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eSweet Pastries\u003c\/a\u003e, and the rest of the south in the \u003ca href=\"\/en\/collections\/italien\"\u003eItalian Assortment\u003c\/a\u003e. Four hundred grams sounds like a lot. It is not.\u003c\/p\u003e\n","brand":"Fratelli Lunardi","offers":[{"title":"400 g","offer_id":53071515025742,"sku":"031LUN0004","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-schokolade-400g.jpg?v=1750983094"},{"product_id":"florentiner-stangen-zartbitterschokolade","title":"Florentine Bars – Dark Chocolate","description":"\u003ch2\u003eFlorentine Bars refined with dark chocolate\u003c\/h2\u003e\n\u003cp\u003eThe handcrafted \u003cstrong\u003eFlorentine Bars refined with dark chocolate\u003c\/strong\u003e are produced in Austria by Maximilian Brandt, owner of Florentiner-Welt.\u003c\/p\u003e\n\u003cp\u003eTo make them, sugar, honey, and butter are first heated with cream and brought to a boil before being mixed with almonds, candied fruits, and candied orange peel. Small bars are shaped from the mixture by hand and baked in the oven until they are golden-yellow and caramelized. Once completely cooled, they are dipped into the finest Swiss dark chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine Bars – a true delight for every occasion\u003c\/h3\u003e\n\u003cp\u003eThe Florentine creations from Florentiner-Welt are a treat for both the palate and the eyes. Their artistic appearance makes them an enchanting centerpiece on any table and a great gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThese Florentine bars are a wonderful alternative to cake, perfect as a companion to a cup of coffee or tea, and a tempting treat in between meals. They are also the ideal gift for any gourmet or connoisseur. Whether for birthdays, anniversaries, or simply as a small token of appreciation – the Florentines from Florentiner-Welt promise pure enjoyment and taste simply heavenly.\u003c\/p\u003e\n\u003cp\u003e6 pieces of these crispy Florentine bars are packed in an aroma-sealed bag to ensure they stay crispy and flavorful for a long time.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine almond pastries made by hand\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisan manufacturer from Vorarlberg in western Austria to our selection. Mother Claudia Harms and her son Maximilian Brandt founded the small manufactory a few years ago and delight the world with their fantastic Florentines. Quality and taste are paramount here. And because you can only do one thing really well, the Florentiner-Welt team exclusively produces Florentines, albeit in various shapes and sizes. Discover the irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"150 g","offer_id":53071552381262,"sku":"031FLO0636","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-stangen-zartbitter-schokolade.jpg?v=1750983663"},{"product_id":"florentiner-stangen-vollmilchschokolade","title":"Florentine Sticks – Milk Chocolate","description":"\u003ch2\u003edelicious Florentine sticks – refined with milk chocolate\u003c\/h2\u003e\n\u003cp\u003eThese handmade small \u003cstrong\u003eFlorentine sticks refined with milk chocolate\u003c\/strong\u003e are produced in Austria by Maximilian Brandt, owner of Florentiner-Welt.\u003c\/p\u003e\n\u003cp\u003eTo make them, sugar, honey, and butter are first heated with cream and brought to a boil, then mixed with almonds, candied fruits, and candied orange peel. The mixture is shaped by hand into small sticks and baked in the oven until they are golden-yellow and caramelized. Once they have cooled completely, they are dipped in the finest Swiss milk chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine sticks – a delight for any occasion\u003c\/h3\u003e\n\u003cp\u003eThe Florentine creations from Florentiner-Welt are a treat for the palate – and beautiful to look at, too. Their artistic appearance makes them an enchanting eye-catcher on any set table and a gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThese Florentine sticks are a wonderful alternative to cake and are the perfect companion for a cup of coffee or tea, as well as a tempting snack in between meals. They are also the ideal gift for any gourmet or connoisseur. Whether for birthdays, anniversaries, or simply as a small token of appreciation - the Florentines from Florentiner-Welt promise pure enjoyment and taste simply heavenly.\u003c\/p\u003e\n\u003cp\u003e6 of these crispy milk chocolate Florentine sticks are packed in an aroma-protection bag to keep them crispy and flavorful for a long time.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine almond pastries, handmade\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisanal producer, based in Vorarlberg in western Austria, to our selection. Mother Claudia Harms and her son Maximilian Brandt founded the small manufactory a few years ago and are delighting the world with their fantastic Florentines. Here, quality and taste are top priorities. And because you can only do one thing really well, the Florentiner-Welt team produces exclusively Florentines, albeit in different shapes and sizes. Discover the irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"150 g","offer_id":53071552545102,"sku":"031FLO0637","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-stangen-vollmilch-schokolade.jpg?v=1750983666"},{"product_id":"florentiner-stangen-mischung","title":"Florentine Bar Mix","description":"\u003ch2\u003eFlorentine Bar Assortment – a sweet temptation\u003c\/h2\u003e\n\u003cp\u003eThe handmade \u003cstrong\u003eFlorentine Bar Assortment\u003c\/strong\u003e is produced in Austria by Maximilian Brandt, owner of Florentiner-Welt. This assortment contains two Florentine bars each in dark, milk, and white chocolate.\u003c\/p\u003e\n\u003cp\u003eTo make them, sugar, honey, and butter are first heated with cream and brought to a boil, then mixed with almonds, candied fruit, and candied orange peel. Small bars are shaped from the mixture by hand and baked in the oven until they are golden-yellow and caramelized. Once completely cooled, they are dipped in the finest Swiss chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine Bars – a delight for any occasion\u003c\/h3\u003e\n\u003cp\u003eAlmonds, candied fruit, the finest Swiss chocolate – with the Florentine creations from Florentiner-Welt, the eyes eat along with the palate. Their artistic appearance makes them a charming eye-catcher on any set table and a gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThe Florentine bars are a wonderful alternative to cake and are perfect as an accompaniment to a cup of coffee or tea, or as a tempting treat in between meals. They are also the ideal gift for any gourmet and connoisseur. Whether for birthdays, anniversaries, or simply as a small token of appreciation - the Florentines from Florentiner-Welt promise pure enjoyment and taste simply heavenly.\u003c\/p\u003e\n\u003cp\u003e6 pieces of the crispy, chocolate-covered Florentine bars are packed in an aroma-protected bag so that their crunch and flavor are preserved for a long time.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine handmade almond pastries\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisan manufacturer based in Vorarlberg in western Austria to our selection. Mother Claudia Harms and her son Maximilian Brandt founded the small factory a few years ago and are delighting the world with their fantastic Florentines. Here, quality and taste are the top priorities. And because you can only do one thing really well, the Florentiner-Welt team produces exclusively Florentines, though in various shapes and sizes. Discover the irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"150 g","offer_id":53071552774478,"sku":"031FLO0635","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-stangen-mischung.jpg?v=1750983669"},{"product_id":"florentiner-taler-zartbitter-schokolade","title":"Florentine Thalers – Dark Chocolate","description":"\u003ch2\u003eLet yourself be seduced by the delicious Florentine biscuits with dark chocolate\u003c\/h2\u003e\n\u003cp\u003eThe handmade small \u003cstrong\u003eFlorentine biscuits with dark chocolate\u003c\/strong\u003e are produced in Austria by Maximilian Brandt, owner of Florentiner-Welt. To make them, sugar, honey, and butter are first heated with cream and brought to a boil, then mixed with almonds, candied fruit, and candied orange peel. Small discs are formed from the mixture by hand and baked in the oven until they are golden-yellow and caramelized. Once they have cooled completely, they are dipped in dark Swiss chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine biscuits – a delight for any occasion\u003c\/h3\u003e\n\u003cp\u003eThe Florentine creations from Florentiner-Welt are a treat for the palate – and a feast for the eyes, too. Their artistic appearance makes them a charming focal point on any set table and a gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThe Florentine biscuits are a wonderful alternative to cake, are the perfect accompaniment to a cup of coffee or tea, and are a seductive treat for in between meals. They are also the ideal gift for any gourmet and connoisseur. Whether for birthdays, anniversaries, or simply as a small gesture - the Florentines from Florentiner-Welt promise pure enjoyment and simply taste heavenly.\u003c\/p\u003e\n\u003cp\u003e125g of the crunchy Florentine biscuits with dark chocolate are packed in a flavor-sealed bag so that they retain their crunch for a long time.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine handmade almond pastries\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisanal producer, based in Vorarlberg in western Austria, to our assortment. Mother Claudia Harms and her son Maximilian Brandt founded the small manufactory a few years ago and are delighting the world with their fantastic Florentines. Here, quality and taste are top priorities. And because you can only do one thing really well, the Florentiner-Welt team produces exclusively Florentines, albeit in various shapes and sizes. Discover our irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"125 g","offer_id":53071552872782,"sku":"031FLO0602","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-taler-zartbitter-schokolade.jpg?v=1750983671"},{"product_id":"florentiner-taler-vollmilch-schokolade","title":"Florentine Thaler – Milk Chocolate","description":"\u003ch2\u003eLet yourself be tempted by the delicious Florentine biscuits with milk chocolate\u003c\/h2\u003e\n\u003cp\u003eThe handmade \u003cstrong\u003eFlorentine biscuits with milk chocolate\u003c\/strong\u003e are produced by Maximilian Brandt, owner of Florentiner-Welt, in Austria. To make them, sugar, honey, and butter are first heated with cream and brought to a boil, then mixed with almonds, candied fruits, and candied orange peel. Small discs are shaped from the mixture by hand and baked in the oven until they are golden-yellow and caramelized. Once completely cooled, they are dipped in fine Swiss milk chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine biscuits – a delight for every occasion\u003c\/h3\u003e\n\u003cp\u003eThe Florentine creations from Florentiner-Welt are a treat for both the palate and the eyes. Their artistic appearance makes them an enchanting eye-catcher on any set table and a gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThe Florentine biscuits are a wonderful alternative to cake and are the perfect companion for a cup of coffee or tea, as well as a tempting treat in between meals. They are also the ideal gift for any gourmet and connoisseur. Whether for birthdays, anniversaries, or simply as a small token of appreciation - the Florentines from Florentiner-Welt promise pure pleasure and taste simply heavenly.\u003c\/p\u003e\n\u003cp\u003e125g of the crispy Florentine biscuits with milk chocolate are packed in an aroma-protected bag to ensure they stay fresh for a long time.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine handmade almond pastries\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisanal producer based in Vorarlberg, western Austria, to our selection. Mother Claudia Harms and her son Maximilian Brandt founded the small manufactory a few years ago and are delighting the world with their fantastic Florentines. Quality and taste are their top priorities here. And because you can only do one thing really well, the Florentiner-Welt team exclusively produces Florentines, albeit in various shapes and sizes. Discover the irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"125 g","offer_id":53071553069390,"sku":"031FLO0603","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-taler-vollmilch-schokolade.jpg?v=1750983674"},{"product_id":"florentiner-stangen-weisse-schokolade","title":"Florentine bars – white chocolate","description":"\u003ch2\u003eLet yourself be tempted by delicious Florentine bars with white chocolate\u003c\/h2\u003e\n\u003cp\u003eThe handmade \u003cstrong\u003eFlorentine bars refined with white chocolate\u003c\/strong\u003e are produced in Austria by Maximilian Brandt, owner of Florentiner-Welt.\u003c\/p\u003e\n\u003cp\u003eTo make them, sugar, honey, and butter are first heated with cream and brought to a boil, then mixed with almonds, candied fruit, and candied orange peel. Small bars are shaped from the mixture by hand and baked in the oven until they are golden-yellow and caramelized. Once they have cooled completely, they are dipped in the finest Swiss chocolate.\u003c\/p\u003e\n\u003ch3\u003eFlorentine bars – a delight for any occasion\u003c\/h3\u003e\n\u003cp\u003eThe Florentine creations from Florentiner-Welt are a treat for the palate. They are also a feast for the eyes. Their artistic appearance makes them an enchanting eye-catcher on any table and a great gift idea for special occasions.\u003c\/p\u003e\n\u003cp\u003eThe Florentine bars are a wonderful alternative to cake and are the perfect accompaniment to a cup of coffee or tea, as well as a tempting treat in between meals. They are also the ideal gift for every gourmet and connoisseur. Whether for birthdays, anniversaries, or simply as a small token of appreciation – the Florentines from Florentiner-Welt promise pure enjoyment and taste simply heavenly.\u003c\/p\u003e\n\u003cp\u003e6 pieces of the crispy Florentine bars with white chocolate are packed in a flavor-sealed bag so that none of their crunch is lost.\u003c\/p\u003e\n\u003ch3\u003eFlorentiner-Welt – fine handmade almond pastries\u003c\/h3\u003e\n\u003cp\u003eWith the Florentiner-Welt range, we are adding another local artisan manufacturer based in Vorarlberg in western Austria to our selection. Mother Claudia Harms and her son Maximilian Brandt founded this small manufactory a few years ago and are delighting the world with their fantastic Florentines. Here, quality and taste are top priorities. And because you can only do one thing really well, the Florentiner-Welt team produces exclusively Florentines, albeit in various shapes and sizes. Also discover the irresistible Florentine variations in milk, dark, and white chocolate.\u003c\/p\u003e","brand":"Florentiner-Welt","offers":[{"title":"150 g","offer_id":53071553298766,"sku":"031FLO0638","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/florentiner-stangen-weisse-schokolade.jpg?v=1750983677"},{"product_id":"spekulatius-mit-schokolade-glutenfrei-120g","title":"Santa Speculoos – Speculoos with Chocolate – 120g","description":"\u003ch2 id=\"speakable-headline\"\u003eSanta Speculoos, round speculoos with chocolate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGenerous' Santa Speculoos is gluten-free speculoos with chocolate from Belgium: round buckwheat cookies coated in dark chocolate. Spicy, crunchy, bittersweet – and available all year round.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSanta Speculoos\u003c\/strong\u003e is a round \u003cstrong\u003especuloos with chocolate\u003c\/strong\u003e from Generous, baked gluten-free using buckwheat and covered in 30% dark chocolate. Unlike the seasonal Saint Nicholas figures, this round version is available throughout the year. The spicy speculoos dough with cinnamon and nutmeg meets bittersweet chocolate, a small treat for every coffee break and every season.\u003c\/p\u003e\n\n\u003ch3\u003eCinnamon, chocolate, and a fine crunch\u003c\/h3\u003e\n\u003cp\u003eFirst the dark chocolate, then the spicy cookie: cinnamon, nutmeg, and the caramel sweetness of cane sugar and butter come through one after another. The buckwheat provides a fine, slightly nutty base note underneath.\u003c\/p\u003e\n\u003cp\u003eThe 30% dark chocolate adds a bitter note to the round biscuit, turning the speculoos into a bittersweet delight. Crunchy, chocolatey, spicy – that is what a well-made speculoos with chocolate tastes like. Two layers, one bite, and the round is open. The thin chocolate side remains firm while the cookie underneath provides a crunch. You can find the same cookie without the coating as the round \u003ca href=\"\/en\/products\/generous-sylvain-speculoos-spekulatius-glutenfrei\"\u003eSylvain Speculoos\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eRound and available all year\u003c\/h3\u003e\n\u003cp\u003eWhile the Saint Nicholas figures only hit the shelves in winter, Santa Speculoos is a companion for every season, from the first spring coffee to hot cocoa in the depths of winter.\u003c\/p\u003e\n\u003cp\u003eThe round shape makes these cookies a reliable pantry staple for afternoon coffee, whether in January, April, or July. This way, you don't have to wait until Advent for your favorite speculoos. If you are looking for the figure-shaped version with chocolate, reach for the wintry \u003ca href=\"\/en\/products\/generous-schokospekulatius-glutenfrei\"\u003echocolate speculoos\u003c\/a\u003e. Both share the same dough and the same chocolate, separated only by shape and season. More gluten-free cookies await in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastry\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eBelgian baking craft without wheat\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering he had a gluten intolerance but still wanting to enjoy high-quality pastries.\u003c\/p\u003e\n\u003cp\u003eIn the bakery in Tubize, the dough is crafted from buckwheat flour, potato starch, cane sugar, butter, and egg, seasoned according to old speculoos traditions. Each round biscuit is baked and coated with 30% dark chocolate made from cocoa mass, cocoa butter, and a hint of vanilla. It is real chocolate, not a compound coating, and you can taste it with the first snap.\u003c\/p\u003e\n\u003cp\u003eAccording to Christophe, good taste does not need wheat. Together with his wife Théodora and the Brussels bakers Jean-Benoît and Aurélie Ghenne, he turned this conviction into an entire bakery. What began as a small venture in 2013 is today a family of gluten-free varieties with their own names and shapes.\u003c\/p\u003e\n\n\u003ch3\u003eFor coffee breaks and over vanilla ice cream\u003c\/h3\u003e\n\u003cp\u003eThe box contains 120 g, enough for the coffee table or the pantry jar. The round cookies go particularly well with espresso, tea, or afternoon hot chocolate. They are also a welcome gluten-free treat for a summer birthday party. Stored in a cool place, the chocolate stays firm and snaps when you bite into it.\u003c\/p\u003e\n\u003cp\u003eThe round speculoos with chocolate tastes delicious on its own or crumbled over vanilla ice cream, and a strong espresso stands up to it well. If you prefer it classic without a coating, the plain Sylvain is the right choice, and for Advent, the chocolate Saint Nicholas figures are ready.\u003c\/p\u003e\n\n\u003cp\u003eOrganic certification number BE-BIO-01 – non-EU\/EU agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"120 g","offer_id":53071555821902,"sku":"031VIA860418","price":7.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-spekulatius-mit-schokolade-glutenfrei-v.jpg?v=1750983722"},{"product_id":"generous-sylvain-speculoos-spekulatius-glutenfrei","title":"Sylvain Speculoos – Gluten-free Speculoos","description":"\u003ch2 id=\"speakable-headline\"\u003eSylvain Speculoos, crunchy speculoos from Belgium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGenerous' Sylvain Speculoos are gluten-free speculoos made from buckwheat, hand-baked in Belgium. Spicy, crunchy, and made with real butter – a classic that makes you forget the wheat is even missing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSylvain Speculoos\u003c\/strong\u003e are round, \u003cstrong\u003egluten-free speculoos\u003c\/strong\u003e biscuits that Generous shapes in Belgium according to old baking traditions. Instead of wheat, the dough is made with fine buckwheat flour, cane sugar, butter, and a warm spice blend of cinnamon and nutmeg. The result is a biscuit that is both spicy and crunchy, never revealing the absence of wheat with a single bite.\u003c\/p\u003e\n\n\u003ch3\u003eBaked to be spicy, crunchy, and caramelly\u003c\/h3\u003e\n\u003cp\u003eWith the first bite, the biscuit snaps, followed by the speculoos spices: cinnamon, a hint of nutmeg, and the warm sweetness of cane sugar and browned butter. The round shape is familiar to anyone who waited for St. Nicholas as a child.\u003c\/p\u003e\n\u003cp\u003eThe buckwheat gives the dough a subtle, almost nutty note that pairs wonderfully with coffee and black tea. Both crumbly and crunchy, these round biscuits don't just melt; they yield and snap. A scent reminiscent of St. Nicholas' Eve fills the kitchen as soon as the box is opened. They go perfectly with an espresso, where the roasted notes meet cinnamon and caramel. If you prefer more chocolate, opt for the \u003ca href=\"\/en\/products\/generous-schokospekulatius-glutenfrei\"\u003echocolate speculoos\u003c\/a\u003e made from the same dough.\u003c\/p\u003e\n\n\u003ch3\u003eMade from buckwheat, baked with real butter\u003c\/h3\u003e\n\u003cp\u003eGenerous bakes Sylvain Speculoos using organic ingredients: buckwheat flour, potato starch, cane sugar, butter, and egg form the base, seasoned according to Belgian tradition.\u003c\/p\u003e\n\u003cp\u003eBaking gluten-free is a craft, as buckwheat binds differently than wheat and requires specific handling. In the bakery in Tubize, every ingredient is weighed to the gram and baked into handy 5g biscuits – completely without wheat, without spelt, and without pre-made baking mixes. This is how they achieve gluten-free speculoos without compromising on taste: spicy, crumbly, and with a distinct signature. A piece of Belgian baking art that fits perfectly with our other \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA generous biscuit with its own character\u003c\/h3\u003e\n\u003cp\u003eBehind Generous is Christophe Harou, who has been baking for the brand since 2013 after discovering his gluten intolerance.\u003c\/p\u003e\n\u003cp\u003eTogether with his wife Théodora and Brussels-based bakers Jean-Benoît and Aurélie Ghenne, he turned a necessity into a virtue: gluten-free pastries that actually taste like something. What started as a small venture in 2013 now fills an entire range with unique names. The name Generous implies generosity, and the team bakes in the Belgian tradition.\u003c\/p\u003e\n\u003cp\u003eThe bakery gives every variety its own name and character. Sylvain is the good-natured one among them – if you ask him for the time, he'll give you his watch. Generosity you can taste.\u003c\/p\u003e\n\n\u003ch3\u003eEnjoy plain, over yogurt, or in a cheesecake crust\u003c\/h3\u003e\n\u003cp\u003eThe beautifully illustrated box contains 100g, about 20 pieces. Sylvain Speculoos are perfect for an afternoon break, for St. Nicholas Day on December 6th, or as a small gift. Those avoiding gluten don't have to miss out on speculoos at the coffee table – and everyone else is happy to join in anyway. Stored in a cool, dry place, the biscuits remain crunchy for a long time.\u003c\/p\u003e\n\u003cp\u003eThey are equally at home enjoyed plain, crumbled over yogurt, or as a crunchy topping on a dessert. Finely crushed, they also give a cheesecake crust that familiar speculoos note. Once you've discovered gluten-free speculoos, you have plenty of choices: you will find \u003ca href=\"\/en\/collections\/generous\"\u003emore gluten-free biscuits from Generous\u003c\/a\u003e in our range, from lemon to hazelnut – each with its own name.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"100 g","offer_id":53071559622990,"sku":"031VIA860088","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-sylvain-speculoos-spekulatius-glutenfrei-v.jpg?v=1750983876"},{"product_id":"generous-charlotte-chocolat-schokokekse-glutenfrei","title":"Charlotte Chocolat – Chocolate Cookies Gluten-Free","description":"\u003ch2 id=\"speakable-headline\"\u003eCharlotte Chocolat, gluten-free chocolate cookies with hazelnut\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCharlotte Chocolat by Generous are gluten-free chocolate cookies from Belgium: crumbly buckwheat biscuits with cocoa, chocolate, roasted hazelnuts, and a pinch of fleur de sel. Chocolaty, nutty, and salty.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCharlotte Chocolat\u003c\/strong\u003e are \u003cstrong\u003egluten-free chocolate cookies\u003c\/strong\u003e from Generous, baked from a blend of buckwheat, potato starch, and tapioca. The crumbly dough contains cocoa, 6.7% chocolate, and 5.6% roasted hazelnuts, plus a pinch of fleur de sel. This turns the biscuit into a rich, nutty delight with a fine, almost elegant salty accent.\u003c\/p\u003e\n\n\u003ch3\u003eCocoa, hazelnut, and a hint of salt\u003c\/h3\u003e\n\u003cp\u003eCharlotte tastes first of dark cocoa, then come the roasted hazelnuts, and finally the fine salt.\u003c\/p\u003e\n\u003cp\u003eThe fleur de sel enhances the chocolate, just as a pinch of salt does for caramel. The cookie crumbles melt-in-the-mouth, the hazelnut provides crunch, and the cocoa finish lingers. Chocolaty, nutty, and salty—this is a grown-up kind of sweet. The salt doesn't make the chocolate taste salty, but rather rounds it out and makes the cocoa seem darker than it is. For those who prefer fruitier flavors, \u003ca href=\"\/en\/products\/generous-celine-citron-zitronenkekse-glutenfrei\"\u003eCéline Citron\u003c\/a\u003e is the lemony sister from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eConfectioner-style chocolate cookies\u003c\/h3\u003e\n\u003cp\u003eFor the Charlotte Chocolat, Generous stirs up a dark dough that contains no wheat at all yet remains crumbly.\u003c\/p\u003e\n\u003cp\u003eThe gluten-free flour blend of buckwheat, potato starch, and tapioca provides the structure, butter and cane sugar provide the tenderness, and cocoa and chocolate set the tone. Xanthan gum provides the binding that the gluten in wheat would otherwise provide. Baking gluten-free is not about substitution here, but about a distinct signature: different flours, different techniques, and a dough designed to be this way from the very start. This is how they achieve gluten-free chocolate cookies that don't crumble into dust, but break with a satisfying snap. They fit into our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastry\u003c\/a\u003e range like a good friend joining the group.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a gluten-free bakery in Belgium\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering his gluten intolerance and refusing to give up good pastries.\u003c\/p\u003e\n\u003cp\u003eIn the workshop in Tubize, the cookies are made by hand using organic ingredients. Together with his wife Théodora and Brussels-based bakers Jean-Benoît and Aurélie Ghenne, Christophe built the bakery, following Belgian tradition and aiming for as little waste as possible. In Christophe's view, good taste doesn't need wheat. Every variety has its own name and character, and Charlotte is the chocolaty-elegant one among them. What began in 2013 is today a whole family of gluten-free cookies, each with its own personality.\u003c\/p\u003e\n\n\u003ch3\u003eWith an espresso or a glass of milk\u003c\/h3\u003e\n\u003cp\u003eThe box contains 120g, enough for the coffee table or the pantry. These chocolate cookies are perfect with an espresso, a glass of red wine in the evening, or as a small gift. They are also a welcome addition next to a scoop of vanilla ice cream or on a dessert plate. Stored in a cool, dry place, they remain crumbly for a long time, and the pinch of salt keeps the cocoa lively.\u003c\/p\u003e\n\u003cp\u003eA strong espresso picks up the cocoa notes, while a glass of milk turns it into a milder treat. For guests who eat gluten-free, they are a small piece of evidence that restriction and indulgence are not mutually exclusive. If you like pure nut flavor, take a look at the \u003ca href=\"\/en\/products\/generous-nicole-noisette-haselnussgebaeck-glutenfrei\"\u003eNicole Noisette\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU Agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"120 g","offer_id":53071559786830,"sku":"031VIA860446","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-charlotte-chocolat-schokokekse-glutenfrei-v.jpg?v=1750983881"},{"product_id":"generous-celine-citron-zitronenkekse-glutenfrei","title":"Céline Citron – Gluten-Free Lemon Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eCéline Citron, gluten-free lemon cookies from Belgium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCéline Citron by Generous are gluten-free lemon cookies from Belgium: shortbread made from buckwheat with real lemon juice and a light sugar glaze. Lemony, zesty, and light.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCéline Citron\u003c\/strong\u003e are \u003cstrong\u003egluten-free lemon cookies\u003c\/strong\u003e from Generous, baked using a blend of buckwheat, potato starch, and tapioca. The crumbly butter dough contains 6.8% lemon juice and 0.2% natural lemon flavoring, topped with a delicate sugar glaze. The result is a cookie that tastes fresh and finely tart, completely wheat-free.\u003c\/p\u003e\n\n\u003ch3\u003eFresh lemon, fine sugar glaze\u003c\/h3\u003e\n\u003cp\u003eCéline smells of freshly grated lemon zest, followed by the delicate acidity of lemon juice and finally the sweetness of the glaze. Just the scent from the opened box brings a touch of the Mediterranean to your table.\u003c\/p\u003e\n\u003cp\u003eThe sugar glaze lays a light veil over the cookie, softening the acidity. The cookie crumbles delicately as you eat it; the lemon remains zesty, and the aftertaste stays light. Lemony, zesty, and light—that is the taste of summer in a small cookie. After the spiced Speculoos and the dark chocolate, Céline is the bright counterpart in the range. If you prefer chocolate, reach for \u003ca href=\"\/en\/products\/generous-charlotte-chocolat-schokokekse-glutenfrei\"\u003eCharlotte Chocolat\u003c\/a\u003e, its dark sister.\u003c\/p\u003e\n\n\u003ch3\u003eA light, patisserie-style cookie\u003c\/h3\u003e\n\u003cp\u003eFor the Céline Citron, Generous mixes a light, buttery dough that contains no wheat yet remains wonderfully crumbly.\u003c\/p\u003e\n\u003cp\u003eThe gluten-free flour blend of buckwheat, potato starch, and tapioca provides the structure, while butter and cane sugar provide the tenderness. Instead of artificial flavorings, real lemon juice and natural lemon aroma provide the fresh note, with powdered sugar for the glaze. Baking gluten-free is not a compromise here, but a signature approach, intended as such from the very first ingredient. This is how they achieve gluten-free lemon cookies that taste zesty and have a crumbly texture. They join our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e like a ray of sunshine at the coffee table.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a gluten-free bakery in Belgium\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering his gluten intolerance and wanting to continue enjoying fine baked goods.\u003c\/p\u003e\n\u003cp\u003eThe cookies are handcrafted in the bakery in Tubize using organic ingredients and Belgian patience. Together with his wife Théodora and Brussels bakers Jean-Benoît and Aurélie Ghenne, Christophe built the company. As Christophe sees it, good taste does not require wheat. Every variety has its own name and character, and Céline is the fresh, sunny one among them, providing a bright note against the Speculoos and chocolates in the range. What began in 2013 is now an entire family of gluten-free cookies, each with its own personality.\u003c\/p\u003e\n\n\u003ch3\u003eFor tea time and lemon sorbet\u003c\/h3\u003e\n\u003cp\u003eThe box contains 120g, enough for the coffee table or afternoon tea. These lemon cookies are particularly lovely with green tea, a glass of Prosecco, or as a light summer treat. Especially when chocolate feels too heavy, Céline is the airy alternative. Stored in a cool, dry place, they remain crumbly for a long time and keep their fresh scent.\u003c\/p\u003e\n\u003cp\u003eA pot of Earl Grey picks up the lemon notes with its bergamot, and these cookies make a crunchy addition to lemon sorbet. Crumbled, they also add a fresh touch to quark cream or cheesecake. If you prefer something classic and mild, take a look at the \u003ca href=\"\/en\/products\/generous-victor-vanille-vanillegebaeck-glutenfrei\"\u003eVictor Vanille\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU Agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"120 g","offer_id":53071559852366,"sku":"031VIA860445","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-celine-citron-zitronenkekse-glutenfrei-v.jpg?v=1750983884"},{"product_id":"generous-victor-vanille-vanillegebaeck-glutenfrei","title":"Victor Vanilla – Gluten-Free Vanilla Pastry","description":"\u003ch2 id=\"speakable-headline\"\u003eVictor Vanille, gluten-free vanilla cookies from Belgium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eVictor Vanille by Generous is a gluten-free vanilla cookie from Belgium: crumbly shortbread made from buckwheat with real vanilla. Delicate, buttery, and mild – the quiet classic among cookies.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVictor Vanille\u003c\/strong\u003e is a \u003cstrong\u003egluten-free vanilla cookie\u003c\/strong\u003e from Generous, baked from a blend of buckwheat, potato starch, and tapioca. Butter, cane sugar, and real vanilla make for a crumbly, light cookie that contains no wheat at all. No loud aromas, no bells and whistles, just simple, good taste—the way an honest butter cookie should be.\u003c\/p\u003e\n\n\u003ch3\u003eButter, vanilla, and nothing else\u003c\/h3\u003e\n\u003cp\u003eVictor smells of vanilla and warm butter, then the cookie melts crumbly on the tongue without one flavor overpowering the other. It is a scent that reminds you of a bakery on a Sunday morning.\u003c\/p\u003e\n\u003cp\u003eThere is just 0.13% vanilla in the dough, but the note is unmistakable. Delicate, buttery, and airy—that is how a good vanilla cookie tastes when it isn't overloaded. Victor is the restrained variety in the assortment, which never comes across as intrusive alongside chocolate and lemon. Precisely this simplicity makes it an everyday cookie that never gets boring and always fits the bill. If you prefer things fruitier, reach for \u003ca href=\"\/en\/products\/generous-celine-citron-zitronenkekse-glutenfrei\"\u003eCéline Citron\u003c\/a\u003e, its lemony sister.\u003c\/p\u003e\n\n\u003ch3\u003eA light, confectioner-style cookie\u003c\/h3\u003e\n\u003cp\u003eFor the Victor Vanille, Generous mixes a light, buttery dough that is completely wheat-free and yet remains wonderfully crumbly.\u003c\/p\u003e\n\u003cp\u003eThe gluten-free flour blend of buckwheat, potato starch, and tapioca provides the structure, butter and cane sugar provide the tenderness, and a little xanthan gum binds what the gluten in wheat otherwise would. Because so few ingredients are used, every one must be just right, and you can taste it. This is how you succeed in making gluten-free vanilla cookies that are mild and crumbly at the same time. It joins our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e like a good old friend who never talks too much.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a gluten-free bakery in Belgium\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering he had a gluten intolerance and refusing to give up good cookies.\u003c\/p\u003e\n\u003cp\u003eIn the bakery in Tubize, the cookies are made by hand with organic ingredients and Belgian patience. Together with his wife, Théodora, and Brussels bakers Jean-Benoît and Aurélie Ghenne, Christophe built the bakery, which has grown piece by piece since 2013. Good taste does not need wheat, as Christophe sees it. Every variety has its own name and character, and Victor is the calm, reliable one among them. Of all cookies, the simplest one shows most clearly that gluten-free does not have to be a compromise.\u003c\/p\u003e\n\n\u003ch3\u003eWith vanilla ice cream, cocoa, and fruit salad\u003c\/h3\u003e\n\u003cp\u003eThere are 120 g in the box, enough for the coffee table or the cookie jar. These mild cookies go particularly well with coffee, tea, or a glass of milk. Because they are so subtly flavored, children also enjoy them, and no one at the table will ask if they are gluten-free. Stored in a cool, dry place, they remain crumbly for a long time and retain their fine vanilla aroma.\u003c\/p\u003e\n\u003cp\u003eThe cookie is a great companion for a scoop of vanilla ice cream, as well as a cup of cocoa, and it tastes great on its own anyway. Crumbled finely, it also provides a buttery base for a fruit salad or a cream dessert. If you like it chocolatey, take a look at the \u003ca href=\"\/en\/products\/generous-charlotte-chocolat-schokokekse-glutenfrei\"\u003eCharlotte Chocolat\u003c\/a\u003e from the same maker.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU Agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"120 g","offer_id":53071559917902,"sku":"031VIA860447","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-victor-vanille-vanillegebaeck-glutenfrei-v.jpg?v=1750983887"},{"product_id":"galup-colomba-tradizionale-750g","title":"Traditional Colomba – 750g","description":"\u003ch2\u003eEnjoy the Galup Colomba tradizionale with candied oranges\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGalup Colomba tradizionale\u003c\/strong\u003e is a fine yeast cake with candied oranges and a hazelnut glaze, and is the Italian Easter classic par excellence. Its soft and even dough, perfected by the right browning at the end of the baking process, is simply a delight. What makes the Galup Colomba special is its homemade Piedmontese hazelnut glaze with whole roasted almonds and pearl sugar as a topping. \u003c\/p\u003e\n\u003cp\u003eClassic in its recipe, the Colomba is characterized by the purity of its taste. Flour, butter, eggs, candied oranges (21%) and natural yeast make the Colomba a unique dessert and a good companion to tea or coffee, but it also tastes wonderful with Prosecco. You can also toast slices of Colomba and enjoy them with jam, or fry them as French toast. \u003c\/p\u003e\n\u003cp\u003eThe Colomba is hand-wrapped in pink paper in the typical Galup design and is a valuable, welcome gift during the Easter season.\u003c\/p\u003e\n\u003ch3\u003eGalup – una storia italiana\u003c\/h3\u003e\n\u003cp\u003eThe traditional bakery Galup is known for high-quality Panettone and Colombe, the Easter cake, and has been since 1922 when Pietro Ferrua first baked them. Times have changed, but the Galup yeast cake is still baked with the same mother yeast, which is refreshed every day with water and flour and is the sanctuary of the patisserie. The mother yeast is one of the decisive factors, as it guarantees the authenticity of the flavors, the balanced taste and the soft dough, which has a full 40 hours to rise before being baked. But not only the yeast has a great influence on the quality of the Galup Colomba. Very fresh eggs from free-range chickens, selected wheat flour, fresh Italian milk, traditional butter and oranges candied only with sugar, as well as Piedmontese hazelnuts are allowed in the dough of the traditional cake. This is how good the traditional Colomba pasquale can taste!\u003c\/p\u003e\n\u003ch3\u003eColomba pasquale – the Easter cake from Italy\u003c\/h3\u003e\n\u003cp\u003eWhat Panettone is to Italians at Christmas, Colomba is to them at Easter. The Colomba is a traditional yeast cake baked in the shape of a flying dove, a dove of peace. The soft yeast cake is baked without raisins but is full of candied oranges. It must contain at least 15% candied fruit to be called Colomba, but only 1% yeast.\u003c\/p\u003e\n\u003cp\u003eGalup says this about its Colomba Pasquale: \"The dove is the symbol of spring and Easter. With its iconic shape and its fresh and light ingredients, the orange aroma and crunchy almond pieces, this yeast cake is meant to bring a touch of freshness and sweetness to every table. Buon Appetito\"\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"750 g","offer_id":53071561621838,"sku":"031VIA860501","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/galup-colomba-tradizionale-750g.jpg?v=1750983963"},{"product_id":"galup-colomba-paradiso-750g","title":"Colomba Paradiso","description":"\u003ch2\u003eDiscover the Galup Colomba Paradiso for Easter\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGalup Colomba Paradiso\u003c\/strong\u003e is a fine Easter brioche with the aromatic scent of oranges, completely free of candied fruits or raisins. Its soft and even dough, perfected at the end of the baking process by just the right browning, is simply a delight. What makes the Galup Colomba special is the absence of candied fruits and raisins; instead, orange fruit paste is used.\u003c\/p\u003e\n\u003cp\u003eClassic in its recipe, the Colomba is characterized by the purity of its flavor. Flour, butter, eggs, orange fruit paste, and natural yeast make the Colomba a unique dessert and a good companion to tea or coffee, but it also tastes wonderful with Prosecco. You can also toast slices of Colomba and enjoy them with jam, or make French toast with them.\u003c\/p\u003e\n\u003cp\u003eThe Colomba is hand-wrapped in cream-colored paper in the typical Galup design and makes a valuable, welcome gift for Easter.\u003c\/p\u003e\n\u003ch3\u003eGalup – una storia italiana\u003c\/h3\u003e\n\u003cp\u003eThe traditional bakery Galup is known for high-quality Panettone and Colombe, the Easter cake, and has been since 1922 when Pietro Ferrua first baked them. Times have changed, but the Galup brioche is still baked with the same mother yeast, which is refreshed daily with water and flour and is the confectionery's sanctuary. The mother yeast is crucial because it guarantees the authenticity of the flavors, the balanced taste, and the soft dough, which is given a full 40 hours to rise before baking. But it's not just the yeast that greatly influences the quality of the Galup Colomba. Very fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter, and oranges candied only with sugar, as well as Piedmontese hazelnuts, are allowed into the dough of the traditional cake. This is how good the traditional Colomba pasquale can taste!\u003c\/p\u003e\n\u003ch3\u003eColomba paradiso – the Easter cake from Italy\u003c\/h3\u003e\n\u003cp\u003eWhat Panettone is to Italians at Christmas, Colomba is to them at Easter. The Colomba is a traditional brioche baked in the shape of a flying dove, a symbol of peace. The soft brioche is baked without raisins, but in this case, it's packed with orange fruit paste.\u003c\/p\u003e\n\u003cp\u003eGalup says about its Colomba Pasquale: “The dove is the symbol of spring and Easter. With its iconic shape and its fresh and light ingredients, this brioche is meant to add a touch of freshness and sweetness to every table.”\u003c\/p\u003e\n\u003cp\u003eExperience the unmistakable Gran Galup recipe, now even more delicate. Without candied fruits and sultanas, only with citrus notes of oranges, butter, and fresh egg yolks. For dusting with powdered sugar.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"750 g","offer_id":53071561687374,"sku":"031VIA860502","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/galup-colomba-paradiso-750g-v.jpg?v=1750983966"},{"product_id":"generous-nicole-noisette-haselnussgebaeck-glutenfrei","title":"Nicole Noisette - Hazelnut pastries gluten-free","description":"\u003ch2 id=\"speakable-headline\"\u003eNicole Noisette, gluten-free hazelnut biscuits from Belgium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNicole Noisette by Generous are gluten-free hazelnut biscuits from Belgium: an airy macaroon-style pastry made from roasted hazelnuts, egg white, and cane sugar. Nutty, airy, and crunchy, completely free from flour and butter.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNicole Noisette\u003c\/strong\u003e is a \u003cstrong\u003egluten-free hazelnut biscuit\u003c\/strong\u003e from Generous that requires no flour at all. Instead of a grain-based dough, 22% roasted hazelnuts meet egg white, cane sugar, and a little potato starch, with a hint of vanilla. The result is a light, macaroon-like biscuit that is crunchy on the outside and tender on the inside.\u003c\/p\u003e\n\n\u003ch3\u003eLots of nuts, little else\u003c\/h3\u003e\n\u003cp\u003eNicole has a strong, roasted hazelnut flavor with hardly anything to distract from it: egg white and cane sugar hold the biscuit together, letting the nut take center stage.\u003c\/p\u003e\n\u003cp\u003eWith 22% hazelnuts, the nut is not just an addition, but the core. Nutty, airy, and crunchy—that is how a good hazelnut biscuit tastes when it consists of only a few ingredients. A fine crust breaks on the outside, while the inside remains tender, almost a little chewy, just as a proper macaroon should be. Roasting the hazelnuts provides that warm, slightly caramel note that a raw nut alone would lack. Unlike the buttery varieties, Nicole contains no butter and no buckwheat. If you prefer your nuts with chocolate, you can find them in the \u003ca href=\"\/en\/products\/generous-charlotte-chocolat-schokokekse-glutenfrei\"\u003eCharlotte Chocolat\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA macaroon biscuit without flour\u003c\/h3\u003e\n\u003cp\u003eFor the Nicole Noisette, Generous whips egg whites, folds in roasted hazelnuts and cane sugar, and bakes them into light heaps.\u003c\/p\u003e\n\u003cp\u003eBecause there is no flour involved, Nicole is naturally gluten-free, with no need for substitute flours. The potato starch only provides a bit of structure; the rest is handled by the nut and egg white. Where other varieties have to replace wheat, Nicole does not need it in the first place, and that is evident. This results in a gluten-free hazelnut biscuit that is reminiscent of a fine macaroon while still having its own character. It joins our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e like a nutty voice in a choir.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a gluten-free bakery in Belgium\u003c\/h3\u003e\n\u003cp\u003eChristophe Harou founded Generous in 2013 after discovering he was gluten intolerant but refusing to go without good biscuits.\u003c\/p\u003e\n\u003cp\u003eAt the bakery in Tubize, the cookies are handmade using organic ingredients and Belgian patience. Together with his wife Théodora and Brussels-based bakers Jean-Benoît and Aurélie Ghenne, Christophe built the company, which has grown variety by variety since 2013. In Christophe's view, good taste does not need wheat. Each variety has its own name and character, and Nicole is the nutty, uncomplicated one among them that requires no flour at all.\u003c\/p\u003e\n\n\u003ch3\u003eWith coffee and over chocolate dessert\u003c\/h3\u003e\n\u003cp\u003eThe box contains 100 g, enough for coffee time or your pantry. These hazelnut heaps go particularly well with an espresso, a cappuccino, or a glass of dessert wine. Because they are baked without butter, they are among the lighter varieties in our range. Stored in a cool, dry place, they stay crunchy for a long time.\u003c\/p\u003e\n\u003cp\u003eOn their own with coffee, the hazelnut stands out; crumbled over a chocolate dessert, it really comes into its own. Nicole also cuts a fine figure on a winter cookie plate next to speculoos and chocolate. If you like oats and chocolate, take a look at the \u003ca href=\"\/en\/products\/generous-martin-matin-haferkekse-glutenfrei\"\u003eMartin Matin\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number BE-BIO-01 – Non-EU\/EU Agriculture\u003c\/p\u003e","brand":"Generous","offers":[{"title":"100 g","offer_id":53071562539342,"sku":"031VIA860449","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/generous-nicole-noisette-haselnussgebaeck-glutenfrei-v.jpg?v=1750983995"}],"url":"https:\/\/norgutes.com\/en\/collections\/suessgebaeck.oembed","provider":"nur Gutes","version":"1.0","type":"link"}