Austrian confectionery

Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.

apple-filled pastry

A (; English: "Mozart ball"; ) is a small, round sugar confection made of pistachio, marzipan, and nougat that is covered with dark chocolate. It was originally known as Salzburg specialty , created in 1880 by Salzburg confectioner (1839–1905) and named after local composer Wolfgang Amadeus Mozart. Today, Baumann's successor company, Confectionery Josef Holzermayr, still produces the genuine Salzburg Mozartkugel at Alter Markt 7 in Salzburg - according to the layering principle developed in 1880: A delicate nougat core is encased in pistachio-almond marzipan and coated with dark chocolate. Thi

'''''' are Austrian, German, Swiss, Czech, Slovak and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

truffle-like confection of cookie butter flavored with chocolate and rum

public company

a wafer and chocolate-cream sandwich biscuit, first made by Austrian company Manner in 1898

Zwetschgenkuchen, Pflaumenkuchen (), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.

thumb|The making process of Schaumrolle thumb|Ready to eat Schaumrolles Schaumrollen, or Schillerlocken () (lit. foam rolls or ''Schiller's curls'') are an Austrian and German confection. They consist of a cone or tube of puff pastry filled with whipped cream, Bavarian cream or meringue. The pastries are made by wrapping thin pastry strips around a cone shaped metal tube. After baking, they are filled with the "foam", which is usually sweetened whipped cream or meringue. The pastry tubes are often rolled in coarse sugar or powdered sugar before baking, for extra sweetness and a crunchy texture

Austrian meringue cake