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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.
Mini stollen bredele
Mini stollen bredele
The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
Cake Salé with blue cheese and walnuts
Cake Salé with blue cheese and walnuts
This homemade Cake Salé with blue cheese and walnuts is prepared in just a few minutes. It is easy to make, so you don’t need to be a baking expert to bake this cake from scratch. The result is a soft and moist bread filled with cheese and nuts. Can be served as a starter, appetizer, picnic food or as part of a buffet and is mostly eaten cold. The cake is also known as Savory cake or salty bread.
Ropfkueche – Rosheim Brioche
Ropfkueche – Rosheim Brioche
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
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