Chef Luc Dimnet, of Brasserie in New York City, was born in Strasbourg, Alsace, where the Christmas traditions are strong and alive. Many picturesque villages and towns set up Christmas markets, where local artisans display their wares, from ornaments to gingerbread and cookies.
A Christmas at Luc’s home would always include bredele, the famous Alsatian cookies, as well as a goose. As a child, he used to help his grandmother “Mémé Adèle” prepare enough cookies to feed a crowd of 25 family members Dimnet continues the tradition and bakes bredele with his children Lucas, 5, and Valentina, 3. — Allison Beck
Crémant d’Alsace, a lovely sparkling wine, is perfect to serve with bredele!
- 3 ¼ cups flour
- 18 tablespoons butter, at room temperature, cut into small pieces
- 1 ¼ cups sugar
- 1 teaspoon cinnamon
- Zest of 1 lemon
- 3 eggs
- 1 egg yolk
Place flour in a large bowl. Make a well in the center, and add the butter. With your fingers, mix the butter with flour until sandy. Add the sugar, cinnamon, lemon zest and the whole eggs. Mix well to obtain a smooth dough. If the dough seems too dry, add another egg.
Wrap the dough in plastic wrap and allow it to rest overnight, or for at least 6 hours.
When ready to bake the bredele, preheat oven to 355 degrees. Roll out dough on a floured surface to 3/16-inch thickness. Cut dough into desired shapes with cookie cutters. Place cookies on a buttered cookie sheet.
Beat the egg yolk with a fork, and brush cookies with egg wash.
Bake for 15 minutes, then let the cookies cool.
Remove from cookie sheet and enjoy.