3 foolproof bredele recipes to impress your loved ones at Christmas

It’s time for bredele – or bredala from Haut-Rhinois, we’re not like that, right – and would you like to start too? The only problem is that Alsatian traditions aren’t really in your genes? Don’t panic, we’ve selected 3 simple recipes to get you started and as a bonus, we’ll tell you your little secrets that really make a difference. I promise you will soon be a Christmas cookie expert.

Schwowebredele: small cinnamon cookies

Without a doubt the most famous cookies in Alsace and without a doubt also the easiest to prepare. Also called “Swabian cookies,” they originate from Germany (like many local traditions). We recognize them by their golden color, slightly browned by cinnamon and their smooth, shiny appearance.

To achieve them it is necessary simple cookie cutters, preferably in different formats. They will certainly delight the taste buds of your loved ones.


  • 500g Of flour
  • 250g whole cane sugar
  • 120g almond powder
  • 250g softened butter
  • 1 teaspoon cinnamon powder
  • 2 eggs + 1 yolk
  • 2 tablespoons of milk
© Julia Wencker/Pokaa

The preparation :

1. By robot or manually, mix the softened butter (not melted) with the sugar, cinnamon, 2 eggs and almond powder until you obtain a homogeneous paste.

2. Add the flour in the rain and form a nice ball of dough.

3. Let cool for 1 hour.

4. Preheat the oven to 180°C.

5. Spread the dough to a thickness of 1/2 cm. Cut the cookies with a cutter and Place them on a non-stick baking tray.

6. Brush the biscuits with the egg yolk and milk mixture.

7. Bake for 10-15 minutes. Monitor the cooking process, they should be golden brown.

8. Cool completely on a wire rack before Store them in an airtight container, protected from moisture!

Kipferle: crescent moons with hazelnuts

A recipe that will remind everyone of these little childhood pleasures. Crescent moons are super crunchy and very tasty, because they smell very nutty. You quickly get hooked and the advantage is that do not require any special equipment (we roll it by hand and dip it in powdered sugar after baking).

kipferle hazelnut crescent moon cookies (10)
© Julia Wencker/Pokaa


  • 300g Of flour
  • 125g softened butter
  • 50g powdered hazelnuts
  • 1 egg
  • 4 tablespoons powder sugar
  • 250g powder sugar

The preparation :

1. Preheat the oven to 170°C.

2. Sift the flour and finely rub in the butter with your fingers.

3. Add the hazelnuts and sugar then mix by hand until you obtain a crumbly dough.

4. Add the egg and knead to form a ball.

5. Form small rolls of dough and fold them so that form the croissants.

6. Place them on a baking sheet covered with parchment paper.

7. Cook for 18 minutes until they are well golden.

8. Cool completely on a wire rack and Roll each croissant in powdered sugar.

Linzerbredele: shortbread cookies with jam

Jelly cupcakes It may seem difficult, but it’s just an impression. The recipe is close to Schwowe’s (above), just add jam after cooking. It is a must-have for Christmas tables and you can put absolutely any jellies in it (be careful to choose one without parts).

Linzerbredele Sand Jelly Cookies (1)
© Julia Wencker/Pokaa


  • 500g Of flour
  • 250g butter
  • 2 teaspoons baking powder
  • 2 eggs
  • 150g sugar
  • 1 tablespoon cinnamon powder
  • Jelly of your choice

The preparation :

1. Preheat the oven to 160°C.

2. Sift the flour and baking powder into a salad bowl and add sugar, cinnamon and 2 eggs.

3. Work the dough and then add the butter cut into pieces. Knead until you get a smooth dough.

4. Spread the dough into a thin layer and cut it with a cookie cutter for filled cookies, with a hole in the center to fit half the pieces. (You can also use a regular cookie cutter, it just won’t have a hole to see the jam). Place them on a non-stick baking tray.

5. Bake for 8 to 10 minutes. Let cool.

6. Spread the jam on the sides of the solid pieces (the ones at the bottom), then assemble them with the ones at the top (with the hole). Let it cool well!

7. The shortbread will be ccompletely frozen after about 24 hours (but obviously you can eat it first).

And if you feel inspired to continue the collection,
find more recipes on my blog lescookines. with.

Happy tasting! ♥

© Pokaa

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