A small, round gingerbread, slightly domed in appearance, Remiremont nonnette is a very old recipe whose origin is uncertain. It may be covered with sugar or chocolate, or filled with blueberry jam. The mixture is made of pine honey from the Vosges, flour, egg yolk and spices like cinnamon and nutmeg. Very popular during the Belle Époque, nonnettes can be enjoyed at any time of day, served with a cup of tea.
Loriquettes, on the other hand, are almond biscuits shaped like a three-pointed star, golden on top, dotted with flaked almonds and sprinkled with icing sugar. Of pagan origin, this speciality is thought to date back to the moon cult established by the Gauls. Made of flour, eggs, milk, honey and powdered almonds, loriquettes used to be made in Lunéville in the month of December.