When it comes to holiday baking, Brown Butter Bredele stands out with its rich and nutty flavor, thanks to the browning of butter. I find these traditional Alsatian cookies not only a joy to make but also a delight to share. Their texture and flavor can easily win over anyone, from novice bakers to seasoned pros. Curious about how to create this festive treat and customize it to your liking? Let’s explore what makes them so special.
What kind of recipe is it?
Brown Butter Bredele is a traditional Alsatian cookie that showcases the rich, nutty flavor of browned butter, resulting in a decadent treat with a delightful texture.
These small, buttery delights are typically flavored with aromatic spices and can be adorned with festive decorations, making them perfect for holiday celebrations.
Ideal for cookie enthusiasts and anyone looking to explore classic European baking, these cookies are sure to impress with their depth of flavor and unique character, appealing to both novice and experienced bakers alike.
Preparation Time
| Item | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes (excluding chilling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 3/4 cup |
| Light Brown Sugar | 3/4 cup |
| Eggs | 1 large |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 cups |
| Baking Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground Cinnamon | 1 teaspoon |
| Chopped Nuts (e.g., almonds or walnuts) | 1/2 cup |
| Chopped Dark Chocolate or Chocolate Chips | 1 cup |
| Powdered Sugar (for dusting, optional) | As needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | For mixing ingredients, separating wet and dry ingredients. | Any large bowl or even a large pot can work. |
| Measuring Cups (Dry and Liquid) | For accurately measuring ingredients like flour, sugar, and liquids. | Standard cups or even a mug can be used for rough estimates. |
| Measuring Spoons | To measure small quantities of ingredients, such as salt and baking powder. | Use a regular spoon with a known measurement (like teaspoons) for approximation. |
| Stand Mixer or Hand Mixer | To mix the dough effectively, especially for creaming butter and sugars. | A whisk and some arm strength can be used for mixing by hand. |
| Rubber Spatula | For scraping down the sides of the bowl and folding in ingredients. | A silicone or wooden spoon can also do the job. |
| Wooden Spoon | Useful for mixing ingredients manually and incorporating dry ingredients. | Any sturdy spoon or even a fork can be used in a pinch. |
| Baking Sheets (2-3) | For placing the cookie dough to bake in the oven. | An oven-safe dish or skillet can sometimes substitute if needed. |
| Parchment Paper or Silicone Mats | To line baking sheets for easy cookie removal and to prevent sticking. | Greasing the baking sheets can be an alternative, though it may stick more. |
| Cookie Scoop or Spoon | For portioning out cookie dough evenly to ensure consistent baking. | Any spoon can work, but a regular serving spoon will create larger cookies. |
| Cooling Rack | To allow cookies to cool evenly after baking. | A wire rack from a kitchen appliance or even a plate can serve in a pinch. |
| Oven Thermometer | To check that the oven is at the correct temperature for baking. | None; however, if you don’t have one, just keep an eye on baking times. |
Cooking Steps
1. Begin with mise en place: Measure 240 g (2 cups) of all-purpose flour, 100 g (1 cup) of powdered sugar, and 5 g (1 teaspoon) of baking powder. Prepare 120 g (1/2 cup or 1 stick) of unsalted butter and let it soften at room temperature.
2. Preheat the oven to 175 °C (350 °F). Position the oven rack in the middle to ensure even baking.
3. In a medium mixing bowl, combine the flour, baking powder, and powdered sugar. Whisk gently until well mixed and set aside.
4. In a saucepan over medium heat, melt the butter while stirring continuously. Allow it to cook until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be vigilant to prevent burning.
5. Remove the browned butter from the heat and let it cool for about 5 minutes. Transfer it to a large mixing bowl.
6. Add 1 large egg, 5 g (1 teaspoon) of vanilla extract, and a pinch of salt to the browned butter.
Using a stand mixer with the paddle attachment or a hand mixer, beat the mixture on medium speed until fully combined, about 1-2 minutes.
7. Gradually add the dry ingredients (from step 3) to the wet mixture, mixing on low speed just until combined. Don’t overmix; the dough should be slightly sticky.
8. Prepare baking sheets by lining them with parchment paper or silicone mats.
9. Using a cookie scoop or a tablespoon, portion out dough and place it onto the prepared baking sheets, spacing each portion about 5 cm (2 inches) apart.
10. Bake in the preheated oven for 10-12 minutes until the edges are firm and the centers slightly puffed.
The cookies should be light golden brown, and the aroma of toasted butter should fill your kitchen.
11. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack.
12. Let the cookies cool completely on the rack, about 15-20 minutes, to achieve their desired texture. After cooling, they should be crisp on the edges and soft in the center.
Enjoy your Brown Butter Bredele!
Variations
- Chocolate Chip Bredele: Fold in 150 g (1 cup) of chocolate chips into the dough for a classic twist on flavor.
- Almond Flour Bredele: Substitute 120 g (1 cup) of all-purpose flour with almond flour for a gluten-free and nutty version.
- Pumpkin Spice Bredele: Incorporate 100 g (1/2 cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal autumn flavor.
- Lemon Zest Bredele: Add the zest of 1 lemon and a bit of lemon juice to the dough for a refreshing citrus flavor.
- Coconut Bredele: Mix in 100 g (1 cup) of unsweetened shredded coconut for a tropical taste; consider using coconut oil instead of butter for a dairy-free option.
- Vegan Bredele: Replace the egg with 60 g (1/4 cup) of unsweetened applesauce and use coconut oil or vegan butter for a plant-based adaptation.
- Espresso Bredele: Blend in 10 g (2 teaspoons) of instant espresso powder into the dough for a rich, coffee-infused cookie.
- Baked Bredele Bites: Press the dough into a mini muffin tin and bake for 12-15 minutes instead of shaping into cookies for a bite-sized version.
Tips on plating and presentation
After trying out various delightful variations of Bredele, you’ll want to make sure they look just as good as they taste.
I love using simple plating techniques like stacking or arranging them in festive patterns. Adding a dusting of powdered sugar and some colorful festive garnishes, like holly or cranberries, elevates the presentation, turning your cookies into a holiday centerpiece everyone will admire!
What other dishes can I pair it with?
While enjoying my Brown Butter Bredele, I often think about what other dishes could complement their rich, nutty flavor.
Cookie pairings are endless, but I particularly love serving them alongside spiced gingerbread or chocolate crinkle cookies.
For festive desserts, consider a classic yule log or almond tarts; their flavors harmonize perfectly with the Bredele, creating a delightful holiday spread.
What drinks can I pair it with?
If you’re looking to elevate your Brown Butter Bredele experience, pairing it with the right drinks can truly enhance its rich flavors.
I recommend enjoying these cookies alongside a warm cup of hot chocolate, which complements their nuttiness perfectly.
For a festive touch, mulled wine also works beautifully, with its spices echoing the holiday spirit and balancing the sweetness of the Bredele.
Frequently Asked Questions
Can I Freeze Brown Butter Bredele Cookies?
Yes, I can freeze brown butter bredele cookies! To maintain their delightful texture, I use airtight containers for freezing. Just remember to thaw them gently so they stay soft and delicious when you’re ready to enjoy!
How Long Do Brown Butter Bredele Last in Storage?
They last about a week at room temperature if stored in an airtight container. For longer shelf life, I recommend freezing them. Just remember to follow proper storage tips to maintain their deliciousness!
Are There Gluten-Free Alternatives for This Recipe?
Absolutely! I’ve used gluten-free flours like almond flour or coconut flour successfully. For nut substitutes, try sunflower seed flour or ground oats to achieve a similar texture. It’s all about experimenting until you find the perfect mix!
Can I Use Salted Butter Instead of Unsalted?
Absolutely, you can substitute butter with salted butter. Just remember that the flavor impact might be stronger, so I’d reduce any added salt in the recipe to maintain balance. Happy baking!
What Type of Nuts Work Best in Brown Butter Bredele?
I love using walnuts for their robust flavor, but I often choose pecans for a sweeter crunch. Each nut adds a unique touch, so it’s a matter of personal preference in your baking adventures!