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Bredele hazelnut macaroons
Bredele hazelnut macaroons
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This is one out of hundreds different varieties of the Alsatian bredele cookies you that you will find in Alsace during the Christmas holidays. These hazelnuts cookies have a crispy surface and a slightly chewy interior. The best part is that the cookies can be prepared in advanced, though they can be kept for weeks in a cookie box.

Ingredient List for 2 servings:
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75 gr Icing sugar
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1 Egg white
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40 gr Grated coconut
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100 gr Hazelnut flour
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1 pinch Salt
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0,5 teaspoon Citron juice
Oven temperature:
150 degrees Celsius
Instructions:
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Pour the icing sugar and the egg white in a casserole and heat it while stirring. Make sure it doesn't boil.
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Take away the casserole from the stow and pour the liquid in a big bowl, and whip it to a hard foam.
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Add slowly while stirring the grated coconut, hazelnut flour, salt and citron juice.
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Work it together to a smooth dough.
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Place the dough in the fridge for minimum one hour.
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Preheat the oven at 150 degrees Celsius.
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Place a baking paper on a baking sheet. Make small balls with the dough, and then press gently on the bredeles with a spoon.
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Place the cookies in the middle of the oven for fifteen minutes.
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Take out the bredele and let them cool down.
A selection of recipes from the same country.
This recipe is from France , Alsace.
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
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.
A salty cake with olives and ham, that is best served cold. This cake is not to eat as dessert but as a starter, appetizer, mingle food or to bring on apicnic. Also called Savory cake or French cake salé.
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