dallonges

Dallonges are a traditional type of sweet, baked pastry originating from the Alsace region of France, which lies on the border between France and Germany. These small, round cakes are typically made from a simple dough consisting of flour, butter, sugar, eggs, and sometimes milk or cream. The dough is often flavored with vanilla or citrus zest, such as lemon or orange, and may include dried fruits like raisins or currants. After baking, dallonges are often brushed with a glaze made from sugar and water, giving them a glossy finish.

The name "dallonge" comes from the French verb *dallonger*, meaning "to prolong" or "to extend," which may refer to the elongated shape of the dough before cutting or the way the pastry is said to "stretch" the senses with its sweetness. They are commonly enjoyed as a breakfast treat, a snack, or a dessert, often served warm with coffee or tea. The texture is typically soft and tender, with a delicate crumb that contrasts with the sweet glaze.

Dallonges are closely related to other regional pastries, such as the German *Dallinger* or the Swiss *Dallingerli*, suggesting a shared culinary heritage across the Alsace-German border. They are often prepared in large batches and can be stored for a short time, though they are best enjoyed fresh. Variations exist, with some recipes incorporating spices like cinnamon or nutmeg, or adding chopped nuts for extra texture. Despite their simplicity, dallonges remain a beloved part of Alsatian cuisine, celebrated for their modest yet comforting appeal.