While not a German invention, marzipan has become inextricably linked with Christmastime in Germany. This sweet treat made from almonds and sugar first came to Europe from the Middle East during the 14th century as a delicacy served at the table of the nobility. Mass production eventually allowed for greater distribution. Laws govern the kinds and proportion of ingredients allowed in authentic marzipan. It must contain two parts almonds to one part sugar, and rosewater is the only flavoring ingredient that may be added. Once made, the marzipan may be molded into numerous forms, which are then often iced or decorated or dipped in chocolate. Apart from the common loaf-shaped Marzipanbrot and the spherical Marzipankartoffeln, it can be found in every form imaginable - from fruits, vegetables, and animals to hearts, stars, buildings, and figurines. The most famous of German marzipan hails from the city of Lübeck, particularly from the producers Niederegger and Carsten's.
Gingerbread, also called Pfefferkuchen (pepper cake) due to the pungent, oriental spices it uses - cinnamon, cloves, nutmeg, ginger, cardamom, coriander, and anise -- is baked without the use of yeast and is sweetened with honey. Lebkuchen has existed in German-speaking regions since at least the turn of the 14th century. Because its production required the use of ingredients that had to be imported, the first Lebkuchen was baked in cities that were centers of trade. One of these was Nuremburg. In the mid-1600s, the city instituted strict regulations governing the production of the confection.
Until the advent of industrialization, Lebkuchen was made by hand. Even today, many bakeries hand-create these specialties. The recipes used have been passed down from generation to generation. Main ingredients include honey, flour, sugar, eggs, nuts, candied citrus fruit, marzipan, and a variety of spices.
Modern-day variations may include almonds or other nuts, orange or lemon zest, or a chocolate covering. Lebkuchen also takes the form of the edibleHexenhaus (witch's house), also known as Hansel and Gretel's house after the famed Grimm's fairy tale of the same name.
This famous fruitcake -- though not exactly what English-speakers associate with "fruitcake" -- is closely associated with the Christmas holiday because it was originally produced as food to be eaten during the Advent fast. The first Christstollen, named such because it was meant to resemble a swaddled baby Jesus, appeared in Naumburg (Saale) in 1329. Stollen has been sold at the Dresden Christmas market since the 15th century. It took several decades before the bland, baked oat, flour, and water mixture was transformed into the light, hearty loaf we know today. Butter, raisins, and lemon zest are mixed into a yeast dough and the bakedStollen is dusted with powdered sugar. Variations include the addition of marzipan, poppy seeds, dairy products or various nuts.Each year the city of Dresden puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family.
