When it comes to holiday cookies, Gluten-Free Bredele is a delightful option that’s sure to impress. I’ve enjoyed these festive treats for years, and their unique flavors remind me of cherished family gatherings. Made with almond flour, they’re not only gluten-free but also surprisingly versatile. If you’re curious about how to make these cookies and explore some fun variations, there’s much more to discover about this beloved Alsatian specialty.
What kind of recipe is it?
Gluten-Free Bredele Cookies are delightful holiday treats originally from Alsace, France, celebrated for their unique flavors and festive shapes.
These cookies are naturally gluten-free, making them perfect for those with gluten sensitivities or celiac disease, while still being delicious for everyone.
Rich in spices and often adorned with icing or nuts, they bring warmth and joy to gatherings.
Baking these cookies is a wonderful way to indulge in a time-honored tradition, perfect for families looking to create cherished holiday memories together.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Easy to Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flour | 2 cups |
| Powdered sugar | 1 cup |
| Unsalted butter | 1/2 cup (1 stick), softened |
| Vanilla extract | 1 teaspoon |
| Egg | 1 large |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Honey (or maple syrup) | 2 tablespoons |
| Optional: Chocolate chips | 1/2 cup |
| Optional: Chopped nuts | 1/2 cup |
| Optional: Dried fruit | 1/2 cup (e.g., raisins or cranberries) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining dry ingredients and wet ingredients separately before mixing them together. | Any large bowl or deep plate can be used; ensure it’s large enough to contain the ingredients without spilling. |
| Measuring cups (dry and liquid) | Essential for accurately measuring almond flour, powdered sugar, honey, and other ingredients to ensure the right consistency and flavor. | Use a standard cup size (e.g., a coffee mug) for approximate measurements. Just make sure to scale recipes accordingly. |
| Measuring spoons | Used for measuring small amounts of ingredients like vanilla extract, baking powder, and salt. | Use a regular tablespoon or teaspoon for rough estimates, remembering that precision may be compromised. |
| Stand mixer or hand mixer | Helps to quickly and efficiently cream the butter and sugar, and mix the dough without much manual effort. | A whisk and a little elbow grease can do the trick if a mixer isn’t available. |
| Rubber spatula | Ideal for scraping the sides of bowls and folding in ingredients gently without deflating the mixture. | A wooden spoon can be substituted, though it won’t be as effective for scraping. |
| Wooden spoon | Useful for mixing and combining ingredients, especially when working with thicker batters or dough. | Any sturdy spoon can work, but wooden spoons typically offer better durability for mixing. |
| Baking sheets (2-3) | Used to bake cookies evenly in the oven; multiple sheets allow for batch baking. | A flat oven-safe dish or even a foil-lined tray can serve as alternatives, but ensure even heat distribution. |
| Parchment paper or silicone mats | Prevents cookies from sticking to the baking sheets and promotes even baking. | Lightly greasing the baking sheets with butter or oil can also prevent sticking, although it may not provide the same ease of removal. |
| Cookie scoop or spoon | Helps portion out cookie dough into uniform sizes for even baking. | Use a regular tablespoon to drop spoonfuls of dough, though this may lead to slight size variations. |
| Cooling rack | Allows cookies to cool evenly after baking, preventing sogginess. | A plate can work, but make sure to space cookies apart to facilitate air circulation. |
| Oven thermometer | Ensures the oven is at the correct temperature for baking, helping to achieve desired results. | If unavailable, check the oven’s built-in thermometer, if accurate, or use a separate timer to gauge baking time. |
These tools are essential for creating delicious gluten-free Bredele cookies, but feel free to get creative with substitutions if you’re working with a limited kitchen!
Cooking Steps
- Prepare your mise en place by measuring out 240 g (2 cups) of almond flour, 120 g (1 cup) powdered sugar, 60 ml (1/4 cup) honey, 1 large egg, 1 tsp vanilla extract, and 1/2 tsp baking powder. Also, measure 1/4 tsp salt.
- Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle. If using a convection oven, set the temperature to 165 °C (330 °F).
- Line two baking sheets (approximately 30×40 cm or 12×16 inches each) with parchment paper or silicone mats to prevent sticking.
- In a large mixing bowl, combine the almond flour, powdered sugar, baking powder, and salt. Whisk together until evenly mixed.
- In a separate medium bowl, use a hand mixer or stand mixer to beat the egg and vanilla extract on medium speed until frothy, about 1-2 minutes.
- Pour the egg mixture into the dry ingredients and add the honey. Stir gently with a rubber spatula until a dough forms. If the mixture seems too crumbly, let it sit for 5-10 minutes to allow the almond flour to absorb the moisture.
- Scoop out about 15-20 g (1 tablespoon) of dough for each cookie and form it into a ball. Place them spaced about 5 cm (2 inches) apart on the prepared baking sheets.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass to achieve a 1 cm (1/2 inch) thickness.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are light golden around the edges and have a slightly firm texture. The aroma should be a fragrant nutty scent.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack.
- Allow them to cool completely on the rack for about 20-30 minutes.
- Once cooled, store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Variations
- Chocolate Almond Bredele: Add 30 g (1 oz) of unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor.
- Coconut Lime Bredele: Incorporate 60 g (1/2 cup) of shredded coconut and 1 tsp lime zest into the dough for a tropical twist.
- Peanut Butter Bredele: Replace honey with 60 g (1/4 cup) of smooth peanut butter for a nutty flavor; ensure it’s gluten-free.
- Vegan Bredele: Substitute the egg with 60 g (1/4 cup) of unsweetened applesauce and use maple syrup instead of honey for a plant-based option.
- Spiced Pumpkin Bredele: Mix in 60 g (1/4 cup) of pumpkin puree and 1 tsp pumpkin spice for a seasonal Fall treat.
- Matcha Green Tea Bredele: Add 2 tsp of matcha powder to the dry ingredients for an earthy flavor and a vibrant green color.
- Cinnamon Raisin Bredele: Fold in 60 g (1/2 cup) of raisins and 1 tsp ground cinnamon for a warm, comforting flavor.
- No-Bake Bredele Balls: Skip the baking step and chill the formed balls in the refrigerator for 30 minutes, then roll them in crushed nuts or cocoa powder for a raw option.
Tips on plating and presentation
When it comes to plating and presentation, a few simple techniques can elevate your gluten-free Bredele cookies from delightful to dazzling.
I love using cake stands or decorative plates to showcase my cookies. Adding fresh fruit or sprigs of mint can add a pop of color.
Don’t forget to use cookie decoration like powdered sugar or edible glitter for that extra touch!
What other dishes can I pair it with?
Pairing gluten-free Bredele cookies with complementary dishes can enhance the overall experience, and I’ve discovered a few delightful combinations.
Try serving them alongside a creamy panna cotta or a fruit tart for elegant dessert accompaniments. You can also enjoy them with a scoop of vanilla ice cream for simple cookie pairings that elevate flavor.
These combinations truly bring out the best in Bredele cookies!
What drinks can I pair it with?
What’s better than enjoying scrumptious gluten-free Bredele cookies with a perfectly paired drink?
I love sipping on warm mulled wine, as its spices enhance the cookie’s almond flavor.
Alternatively, spiced cider adds a comforting sweetness that complements the Bredele’s texture.
Both options create a delightful experience, making my cozy holiday gatherings even more special.
You can’t go wrong with either choice!
Frequently Asked Questions
Can I Substitute Almond Flour With Another Gluten-Free Flour?
Absolutely! I’ve used alternative gluten-free flours like coconut or rice flour. Each brings unique texture variations, so don’t hesitate to experiment. Just keep an eye on moisture levels for the best results.
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. For optimal taste, I’d recommend following my freshness guide and using these storage tips to keep them delightful!
Are These Cookies Suitable for Nut Allergies?
No, these cookies aren’t suitable for nut allergies since they contain almond flour. If you’re looking for nut-free recipes, I’ve found several great nut allergy alternatives that still satisfy that sweet tooth!
Can I Freeze Gluten-Free Bredele?
Yes, I can freeze gluten-free Bredele. I use airtight containers for cookie storage and employ proper freezing techniques to keep them fresh. Just thaw them gently at room temperature when you’re ready to enjoy!
What Makes Bredele Unique Compared to Other Cookies?
Bredele’s unique charm lies in its traditional flavors that celebrate holiday traditions. Each bite evokes memories of cherished moments, and their distinct shapes and scents make them a festive favorite in my home during the holiday season.