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Those Bredele cookies bring back warm memories that flood my mind every time winter comes around. My Alsatian grandma's house would smell amazing with these cracked little treats from early December. The blend of chocolate, almonds, and cinnamon instantly puts me in that magical holiday mood. Christmas just wouldn't feel right without their wonderfully crumbly texture and that captivating aroma.
Holiday Wonder in Every Bite
I start making these little treasures right at the beginning of December. They're so easy to make, which lets me enjoy special time with my kids who love rolling them in powdered sugar. My kitchen fills up with the smells from my childhood - chocolate, cinnamon, almonds. Since they stay fresh so long, I always make a big jar full to spoil my friends and family throughout the holiday season.
Shopping List
- Cane sugar: 400g of light brown sugar for that caramel taste I adore
- Dark chocolate: 250g of my favorite 70% cocoa baking chocolate
- Almond powder: 400g freshly ground if you can get it
- Flour: 120g of T45 flour for extra lightness
- Eggs: 4 good farm eggs at room temperature
- Cinnamon: 4 teaspoons of Ceylon cinnamon
- Powdered sugar: A full package for coating
Our Family Method
- Starting the magic
- First I heat my oven to 140°C. In my big bowl I whip eggs with sugar until the mix turns pale and fluffy. Then I lovingly mix in my dry ingredients with finely grated chocolate and fragrant cinnamon.
- Shaping time
- I roll small walnut-sized balls between my hands. My kids' favorite part comes next when we coat them in powdered sugar.
- Waiting game
- I let my little balls rest for 2 hours on the counter. This wait is key for the magic to happen.
- The change
- I put my soon-to-be wonders on a baking sheet with parchment paper. After just 15 minutes of baking, the kitchen smells wonderful.
Storage Tips
I always keep my Bredele in my grandma's old tin box. The flavors get even better over time and they stay crisp for weeks. I love grabbing one anytime during the holidays for an unplanned sweet moment.
My Little Tricks
I always pick dark chocolate with at least 70% cocoa to give my cookies more character. My personal touch is adding a tiny bit of Madagascar vanilla powder to the dough. When I want softer cookies, I take them out of the oven 2 minutes early. The key is letting them cool completely before storing them or they'll lose their beautiful cracked look.
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Frequently Asked Questions
- → How long can you store these cookies?
Keep them in a dry, airtight tin, and they'll last up to 2–3 weeks. Just be sure to store them away from moisture.
- → Can the dough be frozen?
Absolutely! Freeze the dough for 2–3 months. Let it thaw overnight in the fridge, then roll in powdered sugar before baking.
- → Why aren’t my cookies cracking?
Cracks depend on resting time and oven temperature. Rest the dough for at least 2 hours, and make sure your oven is exactly at 140°C.
- → What’s the best chocolate to use?
Choose a high-quality dark baking chocolate with 60–70% cocoa. It'll give your cookies a richer flavor.
- → How do you achieve a nice cracked effect?
Roll the balls generously in powdered sugar before baking. The contrast between the dark dough and the white sugar creates the standout pattern.