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Bredele with Pumpkinseeds
Bredele with Pumpkinseeds
4.6
9 Reviews.
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This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.

Ingredient List for 12 servings:
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200 gr Flour
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200 gr Almond flour
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0.5 teaspoon Cinnamon
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0.5 teaspoon Cardamom
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0.5 teaspoon Carnation
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120 gr Sugar
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200 gr Cold Margarine
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1 pinch Salt
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Egg yellow

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50 ml Cream
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120 gr Honey
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120 gr Margarine
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400 gr Pumpkinseeds

Oven temperature:
180
Instructions:
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Pour the almond flour, flour, butter, spices, egg yellow, salt, and sugar in a bowl. Mix it all together to a smooth dough.
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Put plastic foil on top of the bowl and let the dough rest in the fridge for two hours.
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Take out the dough from the fridge.
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Preheat the oven at 180 degrees Celsius.
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Roll out the dough on a baking paper approx forty-one by thirty-one centimeters .
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Place the baking paper with the dough on a baking sheet.
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Pick the dough evenly with a fork.
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Place the baking sheet on the second shelf from the bottom in the oven. Bake the cookie bottom for ten minutes.
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Take out the cookie bottom from the oven and let it rest on the baking sheet.

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In a casserole pour the cream, honey and butter, let it heat up to melting point on medium temperature.
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Add the pumpkinseeds in the casserole and let it boil up. Mix it all with a spoon.
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Spread the pumpkinseed mixture evenly on the cookie bottom.
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Put the cookie bottom in the oven again on the second shelf from the bottom for approx thirty minutes.
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Take out the cookie bottom from the oven and let it cool down on the baking sheet.
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Cut the bottom in small rectangular.
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Place the cookies in a tin box and place baking paper in between the layers.

A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a homemade chocolate cheesecake prepared in a slightly different way than the traditional cheesecake. The bottom is made with pink biscuits from the region Reims in France. The closest you can come to these biscuits are pink lady fingers. Instead of serving a full round cheesecake this recipe prepare the cake in small single portions instead.
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
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.
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