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Bredele  snowballs
Bredele snowballs
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These bredele have only one thing in common with snowballs and that is the shape. These are traditional Alsatian Christmas bredel. You can find over hundred different variations of bredele cookies, and every family has their own preferences.

Ingredient List for 6 servings:
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50 gr Carn flakes
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1 teaspoon Cinnamoan
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110 gr Floour
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125 gr Margarine
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40 gr Sugar
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8 gr Vanilla sugar
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65 gr Almond flour
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1 pinch Salt
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1 teaspoon Ising sugar
Oven temperature:
200 degrees Celsius
Instructions:
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Take out the margarine and let it become soft.
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Crush the corn flakes to crumbles.
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Preheat the oven at 200 degrees Celsius.
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Mix margarine, sugar and vanilla sugar with a fork.
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Add the flour, salt, corn flakes, cinnamon, and the almond flour in the bowl and mix it all together to a firm dough.
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Place a baking paper on a baking sheet.
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Roll small balls approx two centimeters in diameter and place them on the baking paper.
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Place the snowballs in the middle of the oven for fifteen minutes.
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Take out the snowballs from the oven and let them cool down on the baking sheet.
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Sprinkle the snowballs with icing sugar before serving.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a sponge roll with a different jam made of the mini plums named Mirabelle. They are typical fruits of the region Lorraine in the north east of France. These plums are mainly eaten as fruit but also very popular for jam or other dessert due to their sweetness.
This is a classical French starter or side dish made of warm goat cheese on toasted bread. It is usually served together with salad leafs, nuts or bacon. It is fast to prepare and if you want to eat a light lunch this dish is perfect. To get cheese nicely melt it is best to use a really creamy and soft goat cheese.
Alsatian Christmas cookies (bredele) comes in many variations of shapes and flavors. Every family bake their own cookies and have their own traditions when it comes to these small treats. These chocolate snowballs are crispy on the outside but soft on the inside. I recommend preparing several batches with different chocolate each time, this way they will last longer.
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