We stuff our colorful, cartooned gift box full of sweet goodies to celebrate Christmas.
Zingerman’s Handmade Candy Bar
Zingerman’s Candy Manufactory focuses on traditional American candy. Each sweet treat takes days to make. The nougat and caramel are still made by hand, and the nuts are roasted in house for the freshest flavor and the most control over salt and roast levels. There are no preservatives added so you’ll want to eat the candy bar within a couple months for best texture and flavor.
Zingerman’s Peppermint Bark
Zingerman’s Candy Manufactory makes their peppermint bark with a layer of dark chocolate, a layer of white chocolate, and plenty of peppermint candies mixed throughout the chocolate as well as sprinkled on top.
Zingerman’s Spiced Pecans
Made here in our kitchen, whole pecans toasted with butter, lots of freshly ground Tellicherry black pepper, Jamaican allspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handfuls, making it way too easy to eat too many.
Zingerman’s Stollen
The German-style stollen is loaded with tons of candied and dried fruit: glacéed lemons, oranges, Michigan cherries, fresh lemon and orange zest, fresh lemon juice, currants, golden raisins, and Red Flame raisins. All that fruit soaks in Bacardi® white rum for at least 24 hours before being mixed into the dough. In addition to the fruit, we get an extra aromatic boost from the inclusion of almonds, Mexican vanilla, and Indonesian cinnamon. With a texture akin to rich, toothsome bread, it makes exceptional toast.
Zingerman’s Cookie
All of the cookies from Zingerman’s Bakehouse are made with great ingredients, including real butter, fresh eggs, and real vanilla. Since the cookies do not have preservatives, it’s recommended to eat or freeze them within two weeks of shipment.
The Cinnamon Star cookie is a lightly spiced cookie made with almond flour and topped with chunks of pearl sugar.
*The Deluxe version also includes a box of eight Pfeffernüsse cookies, traditional German Christmas cookies spiced with cinnamon, nutmeg, anise, cloves, and black pepper. (Not pictured)
Spanish Chocolate Dipped Figs
La Higuera is in the heart of fig country in Almoharín, Spain, and they make the best fig bon bons using Calabacita figs. Following the original family recipe, they puncture the bottom of each tree-dried fig and fill it to bursting with a boozy chocolate ganache spiked with a dose of brandy. Then they enrobe the figs in a silky-smooth layer of chocolate. Individually wrapped, these treats will last for months.
*The Deluxe version includes a Chocolate Covered Torrone Candy Bar, a candy-bar sized slab of crispy, crunchy hazelnut torrone nougat that’s been enrobed in rich dark chocolate. (Not pictured)
*The Deluxe version includes Golden Milk Goat’s Milk Caramels, soft and chewy caramels with farmstead honey and spiced with turmeric, ginger, black pepper, cinnamon, and cardamom. (Not pictured)