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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 the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
These small apple pies are shaped as flowers, and covered by a thin layer of puff pastry crisp. The best part is that is very easy and fast to prepare which will make you be like a pro in the kitchen.
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