9 recipes for Christmas Bredele (Alsatian cakes)

• Break the eggs into a bowl and add the sugar. Stir in vanilla sugar and mix immediately with a whisk.
• In a second bowl, mix the flour and butter, softened with your hands, to obtain a sandy dough.
• Stir in the sugar-egg mixture and baking powder, then work the dough until smooth. Film it and let it rest for 1 hour in a cool place.
• Knead the dough and roll out to a thickness of about 4 mm. Cut out shapes with cookie cutters and place on a baking sheet covered with parchment paper.
• Brush them with egg yolk to brown them, then put them in the oven at 180°C for 10 to 15 minutes.

• Blend the blanched almonds in a food processor fitted with a knife, or in a blender. They should be ground to a powder, but not too finely. Put the powdered almonds in the bowl of a food processor fitted with the sheet and add the sugars, cinnamon and flour.
• Mix quickly, then add the egg whites and continue mixing until the dough forms a ball. Place the dough in cling film and chill for 2 hours.
• Preheat oven to 150°C. Roll out the dough to a thickness of about 1 cm and cut out stars (or other shapes ^^) with a cookie cutter. Place the shortbread on a baking sheet covered with parchment paper and bake for 8 minutes. When removed from the oven, let cool completely.
• For the glaze, beat the egg whites until stiff, then gently fold in the powdered sugar. Brush on the completely cooled stars and let dry for a few hours.

• In a bowl, combine the flour, powdered sugar, cinnamon, cocoa, almonds and lemon zest. Stir in the butter in pieces and sand the dough between your hands. Add the egg and work into a smooth dough, wrap in cling film and chill for at least 1 hour.
• Preheat oven to 180°C (electric oven). Roll out the dough on a lightly floured work surface (or a sheet of baking paper) and cut out shapes with a cookie cutter (remember to cut out as many solid shortbread shapes as patterned ones). Recover the scraps and cut the dough until you've used up all the dough.
• Bake each batch for approx. 8-9 min. Let cool.
• Assemble full and hollow shortbread with jam. Sprinkle with powdered sugar.

• 1. Preheat your oven to 180°C (th.6). In a bowl, combine butter and sugar/vanilla sugar. Then add the egg. Mix flour and yeast. Add it to the mixture and then add the almond powder.
• Form your spritz into stick, S or ring shapes. Place them on a baking sheet and bake for 8 to 10 minutes.

Preparing the dough

• Mix yeast and flour and make a fountain. Add sugar, vanilla sugar, salt, eggs and make a dough by incorporating little by little some of the flour.
• Cut the butter into small pieces. Add to the dough and begin kneading, incorporating the remaining flour to obtain a smooth dough. If it sticks, put it in the fridge for 1 hour.
• Roll out the dough into a large rectangle and place on a buttered baking sheet. A large rectangular pizza pan will fit nicely in the size.

Prepare the garnish

• Melt the butter with the sugar and water and heat to boiling point.
• At this point add the ground and crushed hazelnuts together and let cool. Meanwhile, preheat the oven to 150°.

Assembly

• Brush the rolled-out pastry with jam (warm it up a little so that it spreads better).
• Spread the hazelnut filling preparation on the previous pastry and bake for 25 to 30 minutes.
• About 5 minutes after cooking, cut into 6 cm squares and cut them in half on the diagonal if necessary.

• In a large saucepan, gently melt the honey and sugar.
• Cut the candied orange into small cubes. Combine almond powder and slivered almonds. Weigh flour, add yeast, cinnamon and gingerbread spices.
• Pour the candied oranges, almonds and slivered almonds over the honey/sugar mixture, stir, then pour in the dry mixture. Mix with a wooden spoon: the mixture is thick, it is normal.
• Pour into a large rectangular mould to a thickness of 1.5 cm. I used a silicone pan, otherwise a buttered and floured pan.
• Bake for 25 minutes at 170°.
• Meanwhile, prepare the icing: mix the powdered sugar with a little water, spread with a brush and allow to cool completely.
• Cut the leckerlis into cubes and set aside in a tin.

• 1. Preheat oven to 175°C.
• Using a blender, grind the hazelnuts to a fine powder and mix in a bowl with the flour, butter, salt and sugar until smooth.
• Scoop out a little dough, shape into small rolls, taper the ends and bend the rolls into a crescent shape, then place on a sheet of parchment paper or silipat.
• Bake for 15 minutes at 175°C, then cool completely.
• When the cookies have completely cooled, melt the chocolate in a bain-marie, dip half the croissants in the melted chocolate and leave to set on a wire rack. Store in a metal box once the chocolate has hardened.

• 1. Mix the flour with the powdered sugar and the hazelnut powder. Sand with the butter with your fingertips.
• 2. Add the egg and quickly mix the dough to form a ball. Wrap it in cling film and let it rest for 30 minutes in the refrigerator.
• 3. Preheat oven to 180 degrees
• 4. On a floured work surface, roll out the dough to a thickness of 3 to 4 mm
• 5. Cut out round cookies(with a cookie cutter of this type) and place them as you go on a baking sheet covered with baking paper or a silicone sheet.
• 6. Bake for 12 to 15 minutes (cookies should be golden brown).
• 7. Allow to cool. Sprinkle with half of the powdered sugar.
• 8. Assemble the cookies two by two with the salted butter caramel.

• Break the egg into a bowl and add the brown sugar and vanilla sugar. Mix with a whisk until the mixture whitens.
• In a second bowl, mix the flour, baking soda (and cinnamon, to taste) and margarine, softened with your hands to obtain a sandy dough.
• Stir in the sugar and egg mixture, then work the dough into a smooth ball. Film it and let it rest for 1 hour in a cool place.
• Knead the dough and roll out to a thickness of about 5 mm. Cut out shapes with cookie cutters and arrange on a baking sheet lined with parchment paper.
• Brush them with egg yolk to brown them, then put them in the oven at 180°C for 15 to 20 minutes.