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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.
Orange Upside-Down Cake
Orange Upside-Down Cake
A homemade orange upside-down cake is best made in late autumn or winter, during the high season for these fruits. The sponge cake is covered in orange slices, that brings a beautiful yellow color to it.
Büche de Noël - Chritsmas log
Büche de Noël - Chritsmas log
A homemade French Bûche de Noël (Christmas log) is made of a chocolate sponge roll layers and filled with both white and dark chocolate mousse. The cake is covered in chocolate and decorated as a tree log. The fun part is to decorate the cake with small Christmas decorations.
Bredele Vanilla Snowballs
Bredele Vanilla Snowballs
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
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