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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.
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 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.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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