Alsatian Christmas Cookies - The Traditional Bredele of Advent

Bredele - the Sweet Heart of the Alsatian Advent

In Alsace, Advent does not truly begin until the first batch of Bredele comes out of the oven. These small Christmas cookies - whose name derives from the Alsatian Bredle, a diminutive of Brot (bread) - are far more than a simple treat. They embody transmission, patience and the unmistakable fragrance of an Alsatian Christmas. In every family, the recipe is handed down from generation to generation, jealously kept and proudly shared.

A Tradition Dating Back to the 17th Century

The tradition of Alsatian Bredele dates back to the 17th century, in the towns and villages of the Upper Rhine. Originally reserved for wealthier families who could afford butter, eggs and spices, they have over the centuries become a culinary heritage shared by all. Today, baking Bredele remains a highlight of the Alsatian family calendar, often organised as a group activity during the first weeks of December.

Dozens of Varieties for Every Taste

The richness of Bredele lies in their incredible diversity. Every village, every family, every generation has its favourites. Among the most iconic:

• Spritzbredele - delicate piped butter cookies, melt-in-the-mouth and light
• Zimtsterne - cinnamon stars made with egg whites, soft and wonderfully fragrant
• Anisbredele - small anise shortbreads, light and delicately spiced
• Schwowebredele - Swabian nutmeg butter cookies, rich and tender
• Leckerli - Basel-style spiced cake with candied fruit and hazelnuts
• Nussbredele - walnut cookies, crunchy and generous

This diversity also reflects the Germanic and Rhenish influences that have shaped Alsatian cuisine over the centuries.

Cookie Moulds and Cutters - Tools of the Tradition

No discussion of Bredele would be complete without mentioning the moulds and cookie cutters that give them their characteristic shapes. Fir trees, stars, hearts, moons, bells - every shape tells the story of Christmas. Traditional tin cutters sit alongside silicone moulds and non-stick metal trays, but the magic remains the same: roll the dough, cut the shapes, slide them into the oven and wait with eyes closed as the aromas fill the kitchen.

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Alsatian Bredele Assortment

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Tray filled with Petits Fines, Leckerlis and Assorted Gingerbread

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Tips for Perfect Bredele

Success with Bredele rests on a few simple but essential principles. The dough must rest in the fridge before being worked - ideally overnight. The butter must be of good quality, preferably unsalted. The spices - cinnamon, anise, vanilla, cardamom - must be fresh to release their full aroma. And above all, baking must be carefully watched: Bredele should remain pale, never golden, to preserve their characteristic softness.

Flour, icing sugar and eggs also play a key role in the final texture. A perfectly baked Bredele is recognisable by its lightness, the way it melts on the tongue and the lingering fragrance it leaves long after the last bite.

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Honey Nonnettes Filled with Cherry

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Giving Bredele - an Alsatian Gesture par Excellence

Bredele are not kept for long - or rather, they never stay long in the tins that protect them. Tradition dictates that as many are given away as are eaten. Neighbours, friends, colleagues, teachers - everyone receives their little tin of homemade Bredele before Christmas. It may be the finest expression of Alsatian generosity: hours spent in the kitchen for the joy of those you love.

To present and gift your Bredele with care, a beautiful tin makes all the difference. It keeps the cookies fresh longer and turns a simple gift into a lasting memory.

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Bredele and the Alsatian Christmas Markets

If you visit Alsace in December, Bredele will be impossible to miss. They take pride of place on every Christmas market in the region - from Strasbourg to Colmar, from Ribeauvillé to Obernai. Some bakers and confectioners offer assortments of dozens of varieties, in beautifully illustrated tins that make perfect gifts to bring home. But the best Bredele will always be the ones made at home, with the children, in the warmth of an Alsatian kitchen on a December Sunday.