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Bredele  Cinnamon star (Alsatian Christmas cookie)
Bredele Cinnamon star (Alsatian Christmas cookie)
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This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.

Ingredient List for 2 servings:
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250 gr Almond flour
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4 Egg Whites
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350 gr Icing sugar
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1 teaspoon Cinnamon
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1 tablespoon Citron juice
Oven temperature:
240 degrees Celsius
Instructions:
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Whip two egg whites in to a firm foam, the same consistence as shaving foam.
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Mix the almond flour together with two hundred grams of icing sugar and the cinnamon in a bowl.
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Add the almond mixture gently in the egg whites and stir very gently together. Add the citron juice and continue work the dough. If the dough is to sticky you can add some more almond flour. The dough should not stick to the bowl, if it does it is still too sticky.
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Sprinkle a working bench with some icing sugar.
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Roll out the dough on the bench, it should be approx 1 cm thick.
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Make stars with a cookie form and place the stars on a baking paper.
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Mix one egg white together with hundred grams of icing sugar in a bowl, and paint the stars with the frosting.
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Let the bredeles rest in room temperature for 10 hours.
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Preheat the oven at 240 degrees Celsius.
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Place the bredeles in the middle of the oven for five minutes.
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Take out the cookies from the oven and let them cool down on the oven grill in room temperature.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a sauce or a dip it depend on how much tuna verses sour cream you add. To make a dip take a bit less sour cream. You can eat it as a starter on white bread or crackers, on a salad, or have it on a pizza.
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