Spritzbredle – The Elegance of Strasbourg's Festive Season
Spritzbredle, the golden gems of Strasbourg's Christmas markets, combine tradition and refinement. Their delicate shapes, created using a piping bag, and their melt-in-the-mouth texture make them an essential part of the festive season in Alsace. A recipe that has been passed down through the centuries to warm up your Christmas tables.
- Christmas at home
Spritzbredle
These delicate Alsatian butter biscuits, piped with jeweller-like precision, are the gourmet ambassadors of Strasbourg’s Christmas markets. Their melt-in-the-mouth texture and refined shapes have graced festive tables since the 17th century.
Ingredients (makes approximately 30)
- Plain flour 450g
- Unsalted butter, softened 250g
- Caster sugar 250g
- Medium eggs 2
- Ground almonds 250g
- Baking powder 1 tsp
Method
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then gradually fold in the sifted flour, ground almonds, and baking powder. Knead gently until you have a smooth, pliable dough.
- Shape into a ball, wrap in cling film, and chill for 1 hour. This resting period is essential for achieving the perfect texture.
- Preheat your oven to 180°C (fan 160°C/Gas 4). Lightly roll out the dough on a floured surface. Using a fluted piping bag, press the dough into 3cm lengths directly onto a baking tray lined with parchment paper.
- Bake for 10 minutes, or until the edges are just golden. Allow to cool on a wire rack before serving. These Spritzbredle will keep for up to a week in an airtight container.
A Touch of History...
The name Spritzbredle derives from the Alsatian verb "spritzen" (to press), reflecting their traditional preparation by Strasbourg families during Advent. Their elongated shape is said to symbolise the sun’s rays—a nod to the pagan origins of winter celebrations.
