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Recipe · Alsace
Bredele de Noël à la cannelle
Alsatian cinnamon Christmas cookies
⏱ 90 minServes 40Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients40 servings
400 g (14 oz)pastry flour (French T45)
200 g (7 oz)cold butter
200 g (7 oz)powdered sugar
2eggs
2 tspcinnamon
1 pinchsalt
1lemon zest
100 g (3½ oz)almond flour
1egg yolk
- 400 g (14 oz) pastry flour (French T45)
- 200 g (7 oz) cold butter
- 200 g (7 oz) powdered sugar
- 2 eggs
- 2 tsp cinnamon
- 1 pinch salt
- 1 lemon zest
- 100 g (3½ oz) almond flour
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 40. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, powdered sugar, almond flour, cinnamon and salt.
- Add the cold diced butter and rub in with your fingertips.
- Mix in the eggs and zest and form a ball without overworking.
- Wrap and refrigerate for at least 2 hours (ideally overnight).
- Roll the dough out 5 mm (¼ in) thick on a floured surface.
- Cut out with assorted cookie cutters (trees, stars, hearts).
- Place on lined baking sheets and brush with egg yolk.
- Bake for 10 to 12 minutes at 170°C (340°F) until lightly golden.
- Let cool completely on a wire rack.
- Store in a metal tin; they keep for 3 weeks.
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