For centuries, from the end of November and throughout the Advent period, it has been customary in Alsace to prepare a whole assortment of Christmas cookies in different shapes and flavors. Anisbredele, Spritzbredele, Schwowebredele and Butterbredele are some of the best known and most appreciated. To start your adventure, start with one of the most traditional, the Christmas Bredele!
For 10 people, you will need :
250 g of flour
125 g of soft butter
125 of sugar
75 g almond powder
1 pinch of baking powder
Mix all the ingredients and knead the dough well. Wrap the dough in plastic wrap and let it rest at least overnight in the refrigerator. The next day, rework the dough a little to make it more supple and spread it thinly to a thickness of about 5 mm. Cut out the dough with a cookie cutter and bake for 15 minutes at 160 degrees. For variety, you can flavour your paste with lemon zest, spices, vanilla or cocoa powder.
The restless bredele recipe
You want to make delicious bredele without waiting. Here are our tips for successful express bredele:
Adjust the ingredients: Reduce the amount of butter (between 80 and 100 g for 250 g of flour) and do not add almond powder.
Apply egg and milk glaze before baking.
Quick and easy recipe for cinnamon bredele
Here’s another variation that smells good at Christmas markets and that will make you captivate with its soft texture: Zimsterne or cinnamon stars. They are super easy to make by following these few steps :
Mix 250 g of powdered sugar with 250 g of almond powder, 2 teaspoons of cinnamon and 2 egg whites.
Leave the dough to rest for 1 hour in the cold.
Roll out the dough to a thickness of 10 mm and cut out cookies with a star-shaped cookie cutter.
Prepare the icing by beating together 1 egg white and 150 g powdered sugar and then apply it gently to the stradele with a brush.
Let them dry for 2 hours at room temperature before putting them in a preheated oven at 170 degrees for 10 minutes.
All you have to do is enjoy them on your favorite Beauvillé tablecloth!