Born and raised in the French region Alsace, I have strong Christmas traditions to which the “Bredele” are by far the favourite.
In Alsace, Christmas isn’t just a season — it is a feeling baked into every warm kitchen, glowing window, and spice filled breath of winter air.
At the heart of this cherished tradition are Bredele, the tiny festive little biscuits that have been part of Alsatian Christmas tables for centuries. Their name means “little bread”.
Each December, Alsatian families gather to bake tins upon tins of Bredele — butter sables, cinnamon stars, nutty spritz, anise scented rings and dozen more.
The recipes are proudly passed through generations, often handwritten, smudged with flour, and guarded with affection.
Tradition is to bring a bag of your mixed Bredele to others, either when invited over or to close friend as a thank you for the year past.
For me, Bredele are the ‘Soundtrack to Christmas’. Trays cooling on snowy windowsills, sweet perfume of vanilla sugar drifting through the house, and the joy of gifting them to neighbours, teachers and friends.
No matter where life has taken me, baking Bredele remains a way to bring that magic with me, sharing a piece of heritage far from home.
Enjoy this recipe — A little taste of Alsace lovingly carried from my family kitchen to yours.
– Aline Davies
Bredele
Ingredients:
125g butter soften
125g raw sugar
250g plain flour
125g almond meal
1 large egg
Alternate recipe:
125g butter soften
125g raw sugar
125g coco powder
125g plain flour
125g almond meal
1 large egg
Method:
- Place all dry ingredients in a bowl or flat surface, add softened butter and egg, crumble with your finger tips until it resembles wet sand.
- Knead dough together lightly until it forms a ball.
- Wrap in cling film or cover on the bench with a damp cloth to rest the dough, 20 mins is good.
- Roll out to desired thickness and use decorative cutters to cut out shapes.
- Place shapes in a tray and refrigerate for 30 mins before baking. This will help with the shape.
- 160℃ oven for 8 to 12 mins is enough, you want the biscuit to set and be crumbly and short.
- Allow to cool on a wire rack, garnish with your favourite jam or topping.
Serving suggestions:
We recommend adding lemon zest to the dough for a lighter citrus flavour.
Jam drops, traditional icing, lemon, plenty of icing sugar and family, get the little hands involved.
Use different kinds of shaped cutters to create seasonal cookies all year round.
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