A French tradition around Christmas time is that of the 13 desserts, or treize desserts. It originated in Provence and is popular across the south of France, with each dessert representing Jesus Christ and his twelve apostles. They are eaten typically between Christmas Eve and December 27th. As one with a massive sweet tooth I had pictured trays laden with cakes – but this isn’t the reality.
While the exact composition of the thirteen desserts varies between locales, they most festively and usually consist of the following (the majority of the below being named by my French husband as essential):
- The quatre mendiants, or ‘four beggars’, representing four monastic orders (Dominicans, Franciscans, Augustinians and Carmelites): namely raisins, walnuts/hazelnuts, dried figs, and almonds.
- Dates, representing the foods of the region where Christ lived and died
- Two kinds of nougat, symbolising good and evil (one black, one white)
- Oranges/tangerines, and other fresh fruit (apples, pears, winter melon and grapes included)
- Câlissons d’Aix – small diamond-shaped cakes made from almonds and marzipan
- Biscuits made with cumin and fennel seeds
- Pâte de coing, or quince paste (basically like posh Fruit Pastilles)
- Candied Provençal fruits
- Pain d’épices, or gingerbread
- Pompes à l’huile, a sweet brioche made with orange flower water and olive oil
Other more obscure references include the bugnes and oreillettes (fried pastries in the shape of bow ties) as well as biscotti-type cookies – but as mentioned, these are highly regional and some estimates have the number of variants on the 13 desserts at around 55 varieties. Some Anglophone sources also include the Yule log on this list, but this would not be a very French inclusion in the 13 desserts – although you do see it in pâtisseries in the runup to Christmas.
At any rate, as a general cake-lover it can be a bit of a let-down to have the treize desserts realised as a plateful of dried nuts and fruits. For breakfast? Sure. As a snack? No problem. But for dessert? Not so much.
So my French husband challenged me to name what my 13 desserts would be. As someone holding dual French-British nationality now (yay!), I wouldn’t ditch everything from the French list, but would also include a few seasonal English innovations.
My French list would therefore consist of the following items:
- biscotti, known in some French regions as biscotins
- câlissons
- pâte de fruits
- pain d’épices
- nougat (both kinds, of course!)
- fruits confits
- orange or tangerine (for symbolic value and as a refreshing palate cleanser)
- dates
- raisins
- almonds
- walnuts/hazelnuts
- dried figs (all for their symbolic value – although I am loath to include the figs as I don’t much like them!)
- cumin and fennel seed biscuits
My ‘alternative’ list, however, would consist of the following:
- orange (also traditional in the UK)
- sugar mouse (what you often get in your stocking in England)
- chocolate orange or chocolate coin (ditto!)
- mini Christmas cake
- mini mince pie
- Turkish delight (perfectly reminiscent of Narnia’s snowy landscapes, as evoked by CS Lewis)
- alcoholic truffle of some kind
- mini panettone (for my love of Italy)
- mini candy cane (seen often on Anglo Christmas trees)
- borstplaat (a close relative of Scottish tablet), to celebrate my recent move to the Netherlands (it’s often eaten at the time of Sinterklaas)
- kruidnoten (another Dutch Sinterklaas confection, rather like hard amaretti. They also come covered with chocolate, optionally)
- Lebkuchen – spiced German Christmas biscuits. No cultural or sentimental reasons attached to these ones – I just love them!
Have already made and eaten Christmas cake here, and will soon make Christmas pudding once the delivery of suet arrives. How are your Christmas culinary preparations going? Feel free to leave a comment!