''Bredele'' (also referred to as ''Bredala'', ''Bredle'' or ''Winachtsbredele'') are

biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...

s or small cakes traditionally baked in Alsace and

Moselle The Moselle ( , ; german: Mosel ; lb, Musel ) is a river that rises in the Vosges mountains and flows through north-eastern France and Luxembourg to western Germany. It is a bank (geography), left bank tributary of the Rhine, which it jo ...

, France, especially during the Christmas period. Many varieties can be found, including new ones, so that assortments can be created.Bredela at Ifood.tv
Accessed February 25, 2013 They can include ''anisbredela'' (cake with egg white and aniseed) ''butterbredle'', ''schwowebredle'' ( orange and

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

), ''spritzbredle'', small '' pain d'épices'' and spice cakes that are made with sugar rather than honey. Baking Bredeles at Christmas is popular in Alsace. The tradition is for each family to bake its own, and then offer it as a Christmas gift to every person surrounding them. The word comes from

Low Alemannic German Low Alemannic German (german: Niederalemannisch) is a branch of Alemannic German, which is part of Upper German. Its varieties are only partly intelligible to non-Alemannic speakers. Subdivisions *Lake Constance Alemannic ( de) **Northern Vora ...

, which means Christmas cookies.

References

Alsatian cuisine French desserts Biscuits Christmas food {{france-dessert-stub

See also

References