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Bredele with hazelnuts
Bredele with hazelnuts
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This is a homemade recipe of the classical Alsatian Christmas cookies bredele with hazelnuts. They are so easy and delicious, so it is almost impossible not to prepare twice as many the next time you make them. You can make them in any shape you like but the flat round ones are the typical way to make them.

Ingredient List for 6 servings:
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130 gr Flour
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120 gr Hazelnut flour
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50 gr Sugar
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8 gr Vanilla sugar
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110 gr Margarine
Oven temperature:
170 degrees Celsius
Instructions:
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Preheat the oven at 170 degrees Celsius.
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Put room temperature margarine, vanilla sugar and sugar in a bowl and mix it together with a fork.
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Add the hazelnuts flour and mix it with the margarine mixture. If you can´t find hazelnut flour you can mix the hazelnuts in a mixer to get as small bites as possible.
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Add the flour and mix it all in to a dough.
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Place baking paper on a baking sheet.
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Make small balls with the dough and flatten them so you get small circles. Place the bredeles on the baking paper.
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Place the cookies in the middle of the oven for ten minutes.
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Take out the bredele and let them cool down on the baking sheet.
A selection of recipes from the same country.
This recipe is from France , Alsace.
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
This Royal chocolate cake is also known as Trianon in French. It has a layers of biscuits, crunchy pralines, and fluffy chocolate mousse covered in cacao powder. It fits all different celebrations but is most appreciated as a birthday treat.
This cake is considered magical because the cake has three different layers, but only require on batter. This might have more to do with science than magic but it is still amazing when you see the result. The cake has a soft fluffy bottom, a creamy middle and a dense top, or you can have it the other way around if you prefer.
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