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Bredele with Pumpkinseeds
Bredele with Pumpkinseeds
4.7
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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 degrees Celsius
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 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.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
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