Tradition has it that around Christmas, the treize desserts are eaten here in the Provence area.
Mainly, in fact, entirely made up of fruits and products of the area, they are greatly appreciated.
Because of their fabrication costs, they are expensive, nowadays, 'candied' fruit (whole) is not cheap. Even these - the 'mendiants' (beggers) of the 13 are expensive (nuts etc being very limited in quantity)
the modern day system has kept closely to the old one with certain exceptions.
Wine was not particularly counted as one of the 13 - it was present anyway...!
Dried fruit and nuts
- Raisins (Dominicans)
- Walnuts or hazelnuts (Augustines)
- Dried figs (Franciscans)
- Almonds (Carmelites)
- Dates, representing the foods of the region where Christ lived and died
- Dried plums from Brignoles
- Biscotins (biscuits) from Aix;
- Calissons d'Aix, almond-paste pastry with sugar icing (marzipan)
- Candied citron
- Casse-dents of Allauch (biscuit)
- Cumin and fennel seed biscuits
- Fried bugnes
- Fruit tourtes
- Oreillettes, light thin waffles
- Pain d'epice
- Pompes à l'huile or fougasse à l'huile d'olive, a sweet cake or brioche made with orange flower water and olive oil
- Quince cheese/quince paste (Pâte de coing)
- Yule log
- Two kinds of nougat, symbolizing good and evil
Dresdner Stollen | Glühwein | Lebkuchen | Marzipan | Plätzchen | Pfeffernüsse
Vanillekipferl | Springerle | Spritzgebäck | Zimtsterne