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Cinnamon snowball bredele
Cinnamon snowball bredele
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Homemade small cinnamon French Christmas cookies from the region Alsace. Slightly soft cookies with a chewy inside. These cookies are made according to the vanilla snowball bredele recipe, but I added cinnamon powder. To get different flavors you can change the cinnamon powder to gingerbread spices, cardamom and so on. Good luck and happy baking.

Ingredient List for 6 servings:
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1 tablespoon Cinnamon powder
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2 tablespoons Vanilla sugar
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140 gr Almond flour
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45 gr Flour
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2 Egg whites
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150 gr Sugar
Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Place a silicon mat on a baking sheet.
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Whip the egg whites and the sugar together with an electrical mixer. Add the vanilla sugar while still whipping.
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Add the rest of the ingredients while whipping.
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by hand roll small balls and place on the silicon mat.
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Place in the middle of the oven for 15 minutes. Take them out and let them cool down before serving
A selection of recipes from the same country.
This recipe is from France , Alsace.
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.
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