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The Christmas cookies called bredele are small and sweet delicacies from the region Alsace in France. They are small dry cookies and every cookie sort has its own special taste. You can find hundreds of different sorts of bredeles and new sorts are produced each year. This particular bredele has a taste of hazelnuts, almond, citron and clove.
Ingredient List for 10 servings:
120
gr
Margarine
120
gr
Hazelnut flour
120
gr
Flour
120
gr
Bread crumbles
1
pinch
Baking powder
120
gr
Sugar
8
gr
Vanilla sugar
1
Egg
1
Citron
1
pinch
Nutmeg powder
1
pinch
Clove powder
1
Egg yellow
1
tablespoon
Coffee with milk
50
gr
Almonds
Oven temperature:
170 degrees Celsius
Instructions:
Mix the margarine to a mousse with a fork.
Add the sugar and the vanilla sugar in the margarine and mix it together.
Grate thin slices of the citron peel, and add it in the mixture.
Add one egg in the bowl and stir everything together.
Mix the spices, bread crumbles, flour, baking powder and the hazelnut flour in a bowl.
Add the dry ingredients in the mixture and stir it to a smooth dough.
Let the dough rest in the fridge for two hours.
Take out the dough from the fridge.
Start the oven at 170 degrees Celsius.
Roll out the dough to approx half a centimeter thick on a flat surface.
Use a cookie form you like to cut out the cookies.
Place the cookies on a baking paper that you place on a baking sheet.
Pour the egg yellow and cold coffee with milk in a bowl and whip it together. Brush the cookies with the liquid.
Place almond on top of the bredeles.
Place the cookies in the middle of the oven for fifteen minutes.
Take out the bredeles and let them cool down on the baking sheet.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination. If you like the soup sweeter take a bit less of the lemon juice instead.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
A typical cheesy dish to eat in the winter, made of potatoes, bacon, reblochon or a camembert cheese, and onions. To spice up the dish you can pour some white wine in the dish, and then serve the same wine to the dinner.
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