Schwobebredele – Bredele Recipe

Christmas is fast approaching! That is why I have been a little less present lately and that the publications are a little more spaced: I still have a lot to prepare for Christmas between the trunk, the brunettes and the orders of the macaroni … I would need 48 hours days ^ _ ^

But well, for me it is also Christmas: busy working in the kitchen to please your loved ones 🙂 If you are still looking for some delicacies to put in your gourmet baskets, I offer you this great classic of Alsatian bredele: the Schwobebredele. Crispy to perfection with a good cinnamon and almond flavor, a slight lemon, orange and kirsch flavor, they are always very popular!


Crisp cake with cinnamon and almonds

Preparation time: fifteen minutes

Cooking time: 10 minutes

Break time: 12 hours

Type of plate: cookie

kitchen: Alsatian

portions: fifty bredele

  • 500 g flour
  • 250 g powdered sugar
  • 250 g Butter
  • 250 g almond powder
  • two egg
  • one tablespoon of coffee cinnamon
  • 4 scoops Kirsch
  • one lemon zest
  • 1/2 Orange zest
  • In a salad bowl, mix with your hands: butter, sugar, almonds powder, eggs, cinnamon, lemon and orange zest and kirsch, until the dough is homogeneous.

  • Then add the flour, mix again, then cover with an adhesive film and keep it cool overnight.

  • Preheat your oven to 180 ° C. Stretch the dough to a thickness of approximately 5 mm, then cut it with cookie sheets.

  • Place the butter cookies on a baking sheet lined with parchment paper and brown with egg yolk. Bake for 10 to 12 minutes (baking to see the butter cookies should not brown too much).