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Vanilla snowball bredele
Vanilla snowball bredele
4.4
11 Reviews.
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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.

Ingredient List for 10 servings:
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16 gr Vanilla sugar
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150 gr Sugar
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2 Egg whites
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140 gr Almond flour
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45 gr Flour
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1 pinch Salt
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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With an electrical mixer whip the egg whites to a hard foam.
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Continue to whip while adding the sugar and vanilla sugar and make a shiny foam.
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Stir gently while adding the flour, almond flour and the salt.
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Place a baking paper on a baking sheet.
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Make small balls and place them on the baking paper.
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Place the baking sheet in the oven for approx. 15 minutes. Take out the cookies and let them cool down before serving them.
A selection of recipes from the same country.
This recipe is from France , Alsace.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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