In Alsace, there is a particular way of preparing for winter. By late November, homes begin to fill with a familiar warmth: the scent of butter, almonds, honey, and spice drifting softly from the kitchen, while on the windowsills, small trays of Bredele, the beloved Alsatian Christmas biscuits, cool in the pale afternoon light.
Every household has its own traditions. The Butterbredele, golden and tender, evoke the sweetness of childhood; the Spritzbredele, buttery and crisp, half-dipped in dark chocolate; the Zimtsterne, soft and snowy with cinnamon and almonds. The Anisbredele recall the Christmases of old, the Leckerli carry the perfume of honey and candied orange, and the Manele, those little brioche men baked for Saint Nicholas, bring a note of innocence back into the kitchen.
To bake Bredele is to practice an old art, an expression of French savoir-faire, where patience becomes its own form of luxury. We mix, we shape, we taste, we wait. We offer these biscuits as one might offer pressed flowers, as tokens of time, memory, and care. Here, I’ve gathered ten of the most cherished Alsatian recipes: from buttery sablés to cinnamon stars, from soft gingerbread to delicate vanilla crescents. Each remains true to tradition, yet refined with a Léonce touch: less sugar, more balance, a careful attention to flavor, texture, and beauty in simplicity.
Bake them slowly, on a winter’s evening. Let the house fill with the scent of butter and spice. And share these biscuits, in a simple tin box, with those you love. They carry within them the true spirit of Christmas: the gentle art of slowing down :).
Menu
Butterbredele
Buttery Alsatian Sablés
Spritzbredele
Piped Almond Cookies
Zimtsterne
Cinnamon Stars
Schwowebredele
Spiced Alsatian Cookies
Anisbredele
Anise Biscuits
Spitzbuben
Raspberry Linzer Cookies
Vanillekipferl
Vanilla Crescents
Haselnussbredele
Toasted Hazelnut Cookies
Leckerli
Honey and Almond Gingerbread
Manele
Saint Nicholas Brioches
1. Butterbredele (Buttery Alsatian Sablés)
Golden, tender, and delicately fragrant, these buttery cookies are the essence of an Alsatian Christmas. This recipe makes about 40 cookies.
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) almond flour
- ⅓ cup (100 g) granulated sugar
- 3 tablespoons light muscovado or blond cane sugar
- ½ cup (1 stick) (125 g) salted French-style butter, softened
- 2 egg yolks + 1 egg yolk, for brushing
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
In a bowl, cream the butter and both sugars until pale and fluffy. Add the egg yolks and vanilla, and mix until smooth. Stir in the flour, almond flour, and salt. Mix gently until a soft dough forms. Shape into a ball, wrap in plastic, and chill for 1 hour. Roll out the dough on a lightly floured surface to about ⅛ inch (3 mm) thick. Cut into shapes with cookie cutters and place on a parchment-lined baking sheet. Brush each cookie lightly with the beaten egg yolk. Bake for 8–10 minutes at 350°F (180°C), until lightly golden around the edges.
2. Spritzbredele (Piped Almond Cookies)
Crisp, buttery, and subtly nutty, these are among the most beloved Christmas cookies in Alsace.
- 1 cup (2 sticks) (250 g) unsalted butter, softened
- ½ cup (60 g) confectioners’ sugar
- ½ cup (90 g) light muscovado
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups (150 g) almond flour
- 1 ½ cups (150 g) toasted hazelnut flour (or finely ground hazelnuts)
- Finely grated zest of 1 orange
- 2 ½ cups (300 g) all-purpose flour
- Dark chocolate (70%), melted, for dipping
In a large bowl, beat the butter and both sugars until light and creamy. Add the vanilla and egg, then mix in the almond flour, hazelnut flour, and orange zest. Gradually add the flour, mixing until smooth and pipeable. Using a pastry bag fitted with a large star tip, pipe “S” shapes or short sticks onto a parchment-lined baking sheet. Bake for 10 minutes at 350°F (180°C), until pale golden. Let cool completely, then dip one end of each cookie into melted dark chocolate. Set on parchment until the chocolate hardens.
3. Zimtsterne (Cinnamon Stars)
Soft, chewy, and snow-white with sugar and spice.
- 2 egg whites
- 1 ½ cups (170 g) confectioners’ sugar
- 1 cup (125 g) almond flour
- 1 cup (125 g) toasted hazelnut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon orange blossom water
Beat the egg whites until stiff peaks form. Gradually add the confectioners’ sugar and beat until glossy. Reserve 2 tablespoons of this meringue for glazing. Gently fold in the almond flour, hazelnut flour, cinnamon, and orange blossom water. Roll the dough between two sheets of parchment to ½ inch (1 cm) thick. Cut into stars and place on a parchment-lined baking sheet. Brush with the reserved meringue glaze. Bake for 10–12 minutes at 300°F (150°C), until set but still pale.
4. Schwowebredele (Spiced Alsatian Cookies)
Crisp, deeply flavored, and reminiscent of gingerbread, the soul of a Christmas market in biscuit form.
- 2 cups (250 g) all-purpose flour
- ½ cup (90 g) dark muscovado or whole cane sugar
- 2 tablespoons chestnut honey (or dark honey)
- ½ cup (1 stick) (125 g) unsalted butter
- 1 large egg
- 2 teaspoons gingerbread spice blend (or cinnamon, clove, nutmeg, ginger)
- Pinch of finely ground black pepper
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 tablespoon finely chopped candied orange peel
In a large bowl, mix the flour, baking powder, sugar, spices, cocoa, and pepper. Add the honey, butter, and egg, then stir in the chopped candied orange peel. Mix until a smooth, even dough forms. Wrap and chill for 1 hour. Roll the dough on a floured surface and cut into festive shapes. Arrange on a parchment-lined baking sheet and bake for 10 minutes at 350°F (180°C).
5. Anisbredele (Anise Biscuits)
The oldest and most delicate of all Bredele. Light, perfumed, and wonderfully airy.
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon anise seeds
- 1 teaspoon anise liqueur or ouzo (optional)
Beat the eggs and sugar for 10 minutes, until pale, thick, and ribbony. Stir in the anise seeds, anise liqueur (if using), and flour. Pipe or spoon small rounds onto a parchment-lined baking sheet. Let sit uncovered for 12 hours (overnight) to dry slightly. Bake for 14 minutes at 300°F (150°C), until pale and set.
6. Spitzbuben (Raspberry Linzer Cookies)
Bright, buttery, and filled with tart jam, a cheerful touch of color among golden sablés.
- 2 ½ cups (300 g) all-purpose flour
- ½ cup (1 stick) (125 g) unsalted butter, softened
- ⅓ cup (40 g) confectioners’ sugar + ⅓ cup (60 g) light muscovado
- 1 egg
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Raspberry or red currant jam
Cream the butter with both sugars until smooth and fluffy. Add the egg, vanilla, and lemon zest, then mix in the flour. Form the dough into a ball, wrap, and chill for 1 hour. Roll out to ⅛ inch (3 mm) thick and cut into rounds, cutting a small hole in half of them. Bake for 10 minutes at 350°F (180°C), until lightly golden. Cool on a rack. Spoon a little jam onto each solid cookie, then sandwich with the cut-out tops. Dust lightly with confectioners’ sugar if desired.
7. Vanillekipferl (Vanilla Crescents)
Delicate, crescent-shaped, and dusted with sugar, a classic from Alsace’s shared heritage.
- 2 cups (250 g) all-purpose flour
- 1 cup (2 sticks) (200 g) unsalted butter, softened
- 1 cup (100 g) almond flour, lightly toasted
- ½ cup (90 g) light muscovado
- Seeds of 1 vanilla bean (or 2 teaspoons extract)
- Pinch of salt
- Vanilla sugar or confectioners’ sugar for coating
In a large bowl, combine the flour, almond flour, sugar, and salt. Add the butter and vanilla, then mix until a soft dough forms. Shape small portions into crescent moons. Place on a parchment-lined baking sheet and bake for 12 minutes at 350°F (180°C), until pale golden. While still warm, roll gently in vanilla sugar or confectioners’ sugar.
8. Haselnussbredele (Toasted Hazelnut Cookies)
Rustic and fragrant, with the warm depth of roasted hazelnuts.
- 2 cups (200 g) finely ground toasted hazelnuts
- ½ cup (90 g) raw cane sugar or light muscovado
- 2 egg whites
- Pinch of sea salt
- 1 teaspoon unsweetened cocoa powder (optional)
In a bowl, combine all ingredients until a soft, sticky dough forms. Using a spoon or your hands, shape into small balls or rustic mounds. Place on a parchment-lined baking sheet. Bake for 12 minutes at 340°F (170°C), until lightly set and golden underneath.
9. Leckerli (Honey and Almond Gingerbread)
Soft, dense, and perfumed with honey, almonds, and candied orange.
- ¾ cup (200 g) honey
- ¾ cup (135 g) dark muscovado or whole cane sugar
- 2 cups (250 g) all-purpose flour
- ¾ cup (100 g) chopped almonds
- ¼ cup (50 g) finely chopped candied orange peel
- 1 teaspoon gingerbread spice
- 1 tablespoon apricot jam
- ½ teaspoon baking powder
- 1 tablespoon orange juice + ½ cup confectioners’ sugar (for glaze)
In a saucepan, warm the honey and dark muscovado sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, candied orange peel, apricot jam, gingerbread spice, baking powder. Mix well until a soft, sticky dough forms. Press the dough evenly into a parchment-lined baking pan (about 8 × 10 inches / 20 × 25 cm). Bake for 20 minutes at 350°F (180°C), until golden and firm to the touch. While still warm, brush with a glaze made from the orange juice and confectioners’ sugar. Allow to cool completely before cutting into small squares or bars.
10. Manele (Saint Nicholas Brioches)
Soft, golden, and slightly sweet, these little brioche men are baked across Alsace for Saint Nicholas Day.
- 4 cups all-purpose flour
- ¼ cup (45 g) light muscovado or blond cane sugar
- Pinch of salt
- 1 packet (2 ¼ tsp) active dry yeast
- 2 eggs
- 1 cup warm milk
- 7 tablespoons unsalted butter, melted
- 1 tablespoon crème fraîche or heavy cream
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 egg yolk, for brushing
In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of the sugar. Let sit for 5–10 minutes until foamy. In a large bowl, combine the remaining sugar, flour, and salt. Add the eggs, melted butter, cream, orange zest, vanilla, and yeast mixture. Knead for about 10 minutes, until smooth and elastic. Cover and let rise for 1½ hours, or until doubled in size. Divide the dough and shape into small men (about 3–4 inches tall). Place on a parchment-lined baking sheet and let rise again for 30 minutes. Brush with the beaten egg yolk. Bake for 20 minutes at 350°F (180°C), until golden and fragrant.
