This is a traditional recipe for Alsacienne bredele cookies. Made from a simple butter base,
these cookies allow free rein to the
imagination when it comes to shapes and decoratihe Zimtsterne versions are always star-shaped.
Makes around 50 tiny bredeles
(depending on the size of your cookie cutter)
Preparation time: 35 minutes/ 3 hours resting
Baking time: 10 minutes
250g icing sugar
250g almond powder
2 egg whites
160g icing sugar
Mix the base ingredients together with your hands until you have a smooth dough. Chill for one hour. In the meantime, make the glaze by lightly beating the eggwhite and icing sugar until emulsified. Roll out the dough to a thickness of 10mm. Cut out the star shapes and place them on a preoiled baking tray (or one covered with baking paper). Using a spatula or flat knife, spread a thin coat of glaze
on the stars.
Let the bredeles dry for two hours at room temperature, away from any draughts.
Preheat the oven to 170°C and bake for 10 minutes. Allow to cool on a rack completely before storing in an airtight container.
Recipe courtesy of Bredelefr