Westermann’s Alsatian Sweets

Holiday Cookies for the Family!


n Alsatian, bredala (Haut-Rhin), bredele (Bas-Rhin), bredle (Strasbourg) or more specifically wienartsbredela (same variants) are small cookies which are traditionally eaten at Christmas.

Staring in November, families begin making dozens of versions of this cookie. The recipes are kept in the family and secretly passed from one generation to the next. 

Some preparations indeed require a real, intuitive knack in order to perfect them. The recipes are traditionally kept in metal boxes and is used on all occasions during the holiday season: coffee, tea, small gift...No one fails to offer one to a visitor during the season!  

The cookies are often eaten after dessert with tea, coffee, digestive or as a snack with a big glass of milk, but some adults prefer them paired with fruit schnapps. You might see the cookies in other shapes around other holidays, such as Easter or St. Nicholas.

There are many different varieties, with recipes that range from super traditional to modern. The great classics are: cinnamon stars, "anisbredela" (with egg white and green anise), gingerbread (Lapkueche), shortbread with butter, frangipane, with almonds (Schwowebredele), hazelnuts or walnuts.

Westermann's Cinnamon Bredele

200g sugar
200g flour
200g salted butter
1 egg
4 tbsp sugar
3 tsp cinnamon

A small cookie cutter

- In a salad bowl, using a whisk, beat the egg and sugar for about 5 minutes.
- Add melted butter and ground cinnamon.
- Carefully stir in the flour.
- Using a metal spatula, spread the dough on a buttered plate or pie pan until about 1 cm thick.
- Let settle and smooth top; cook in a hot oven at 200 ° C (or 6-7) for about 15 to 20 minutes.
- As soon removed from oven, cut into diamonds and sprinkle with additional sugar