Leckerli 'Bredele', Gingerbread Christmas Biscuits From Alsace
Prep time
Cook time
Total time
Flavorful gluten free Leckerli biscuits made of almonds, hazelnuts, honey and homemade candied citrus peel.
Recipe type: Christmas Biscuits
Cuisine: Christmas, French, Alsace, Gluten Free, Dairy Free
  • 125 g almond powder
  • 125 g chopped almonds
  • 125 g hazelnut powder
  • 125 g chopped hazelnuts
  • 1 tsp ground cinnamon
  • 2 tbsp of rice flour
  • 200 g coconut sugar
  • 4 tbsp local organic honey
  • 2 organic untreated oranges
  • 1 organic untreated lemon
  • 4 egg yolks
  • Icing sugar
  1. Rinse the oranges and the lemon. Cut the peel off the oranges and the lemon in long strips. Cut in tiny bite sizes (about 2 mm). Place in a saucepan with water and bring to boil. Drain and do it once more, to remove bitterness. Put the peel bits back to the saucepan, add water so the peels are just covered, then add the honey. Cook until the syrup thickens, about 20 minutes (add a little extra water half way if needed).
  2. In the meanwhile, in a large bowl, mix the almonds, hazelnuts, coconut sugar, flour and cinnamon.
  3. Add the candied orange and lemon rind along with the syrup.
  4. Whisk the egg yolks until stiff and add to the mixture. Stir until well combined.
  5. Cover with plastic wrap and refrigerate overnight (or better, couple of nights if you can wait.)
  6. The next day: take the dough out of the fridge half an hour before working on it.
  7. Preheat the oven 180 degrees.
  8. Spread the dough on parchment paper, about 1 cm thick.
  9. Bake in the oven for 20 minutes.
  10. Make a glazing with icing sugar and few drops of water (or Kirsch), and brush it right away on the warm biscuit.
  11. On a work surface, using a large, sharp knife, trim the edges then cut into square or diamond shape.
  12. Keep the biscuits in an airtight container or a metal box. They can be stored for several weeks.
Recipe by Chocolate & Quinoa at https://www.chocolateandquinoa.com/leckerli-bredele-christmas-biscuits-from-alsace/