Dishes · A classic of Alsatian · Strasbourg and all of Alsace
Bredele
Also Bredle, Bredala, Brédalas, Butterbredele
Small Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.
What makes it bredele
Many kinds, made in batches and kept in tins.
Butter, sugar and eggs, with spice, anise or almonds.
Cut or shaped small, for Christmas.
Where it comes from
Every Alsatian family has its own list, and baking several kinds through Advent is a household tradition across Alsace. They're sold at Strasbourg's Christmas market, one of the oldest in Europe, and given away by the bag.
Butterbredele, the plain butter ones cut with shaped cutters, are the base. Anisbredle rise into little domes with a foot, and cinnamon stars are glazed with egg white.
How it varies
Anisbredle
Anise biscuits left to dry overnight so they rise on a little foot.