Perfect Bredele - The Essential Basics
Before diving into the recipes, a few golden rules apply. The dough must always rest in the fridge - at least 2 hours, ideally overnight. Butter must be at room temperature. Spices must be fresh. And baking must be gentle, between 160°C and 180°C depending on the variety: an over-browned Bredele loses its characteristic softness.
1. Spritzbredele - Piped Butter Cookies
Spritzbredele are arguably the most iconic. Their name comes from spritzen (to pipe), as the dough is piped through a nozzle into rosettes, sticks or S-shapes.
Ingredients (makes about 60)
- 250 g unsalted butter, softened
- 150 g icing sugar
- 2 eggs
- 1 sachet vanilla sugar
- 350 g plain flour
- 1 pinch of salt
Method
Beat the butter with the icing sugar and vanilla sugar until light and fluffy. Add the eggs one at a time, then fold in the flour and salt. Transfer to a piping bag fitted with a star nozzle and pipe rosettes or sticks onto a lined baking tray. Bake at 170°C for 10 to 12 minutes. The cookies should remain pale.
2. Zimtsterne - Cinnamon Stars
Zimtsterne are the best-known Bredele far beyond Alsace. Soft, fragrant with cinnamon and coated with a meringue glaze, they are instantly recognisable.
Ingredients (makes about 40)
- 3 egg whites
- 250 g icing sugar
- 1 tsp cinnamon
- 300 g ground almonds
- Zest of 1 lemon
Method
Whisk the egg whites to stiff peaks, gradually adding the icing sugar to make a glossy meringue. Set aside 4 tablespoons of meringue for glazing. Fold the cinnamon, ground almonds and lemon zest into the remainder. Roll out to 1 cm thick, cut out stars, brush with reserved meringue. Bake at 150°C for 15 minutes.
3. Anisbredele - Anise Shortbreads
Light and delicately spiced, Anisbredele are one of the oldest varieties. Their distinctive feature: the dough must rest on the tray overnight before baking so that the characteristic small bubbles form on the surface.
Ingredients (makes about 50)
- 3 eggs
- 250 g sugar
- 300 g plain flour
- 1 tbsp anise seeds
- 1 pinch of baking powder
Method
Beat the eggs with the sugar for 20 minutes until thick and mousse-like. Fold in the flour, baking powder and anise seeds. Pipe or spoon small mounds onto a greased tray and leave to rest at room temperature overnight. Bake at 160°C for 12 minutes.
4. Schwowebredele - Swabian Nutmeg Cookies
Rich in butter and flavoured with nutmeg, Schwowebredele are tender cut-out cookies that work beautifully with any shape of cutter.
Ingredients (makes about 60)
- 250 g unsalted butter, softened
- 200 g sugar
- 2 eggs
- 500 g plain flour
- 1 tsp freshly grated nutmeg
- Zest of 1 lemon
Method
Beat the butter with the sugar, eggs, lemon zest and nutmeg until creamy. Gradually work in the flour to form a smooth dough. Refrigerate for 2 hours. Roll out to 3 mm thick, cut out shapes. Bake at 175°C for 10 to 12 minutes.
5. Nussbredele - Walnut Cookies
Crunchy and generous, Nussbredele showcase walnuts, a staple of Alsatian cooking. They keep particularly well in an airtight tin.
Ingredients (makes about 50)
- 200 g finely chopped walnuts
- 200 g sugar
- 200 g unsalted butter, softened
- 1 egg
- 300 g plain flour
- 1 pinch of cinnamon
Method
Beat the butter with the sugar and egg until creamy. Work in the walnuts, cinnamon and flour. Shape into a log, wrap in cling film and refrigerate for 1 hour. Slice into 5 mm rounds and place on a baking tray. Bake at 170°C for 12 to 15 minutes.
6. Leckerli - Basel Spiced Cake
Although originally from Basel, Leckerli are firmly part of the Alsatian Bredele tradition. Dense, moist and richly spiced, they improve with time and keep for several weeks.
Ingredients (makes about 40)
- 500 g honey
- 300 g sugar
- 500 g plain flour
- 200 g flaked almonds
- 150 g candied orange and lemon peel
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1 sachet baking powder
- 3 tbsp kirsch
Method
Heat the honey and sugar without boiling. Leave to cool slightly, then work in all the remaining ingredients. Spread the mixture 1 cm thick onto a greased baking tray. Bake at 180°C for 20 minutes. Glaze immediately with icing sugar mixed with a little water, leave to cool and cut into rectangles.
7. Butterbredele - Butter Shortbreads
Simple and timeless, Butterbredele are often the first cookies children learn to make. The shortbread dough rolls easily and works with any cutter shape.
Ingredients (makes about 60)
- 250 g unsalted butter, softened
- 150 g sugar
- 1 egg
- 1 sachet vanilla sugar
- 400 g plain flour
- 1 pinch of salt
Method
Beat the butter with the sugar, vanilla sugar and salt until creamy. Work in the egg, then knead in the flour until smooth. Refrigerate for 1 hour. Roll out to 4 mm thick, cut out shapes, brush with egg yolk if desired. Bake at 175°C for 10 to 12 minutes.
8. Mandelbredele - Almond Cookies
Fine and crisp, Mandelbredele owe their lightness to ground almonds replacing part of the flour. A delicate flavour that makes them a favourite among connoisseurs.
Ingredients (makes about 50)
- 200 g unsalted butter, softened
- 150 g icing sugar
- 2 eggs
- 150 g ground almonds
- 250 g plain flour
- 1 tsp vanilla extract
- Flaked almonds for decoration
Method
Beat the butter with the icing sugar until fluffy. Work in the eggs and vanilla, then fold in the ground almonds and flour. Refrigerate for 2 hours. Roll into small balls, flatten slightly, sprinkle with flaked almonds. Bake at 170°C for 12 minutes.
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Storing and Presenting Bredele
Bredele keep best in airtight tins, away from moisture. Store each variety separately to prevent flavours mingling. Most Bredele improve after 2 to 3 days of rest. Leckerli keep for several weeks and are actually better after a long resting time.
To gift your Bredele beautifully, arrange them in decorative tins alternating shapes and colours - the visual effect is part of the pleasure.
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