Linzer Bredele – Petits sablés de Noël alsaciens à la framboise | La Briocherie de Pascal

If you enjoy my work and would like to support La Briocherie de Pascal, you can contribute freely by clicking on this link. I've chosen PayPal for its security and lower fees, thank you! https://www.paypal.com/paypalme/labri... 👉Today's recipe: Linzer Bredele 👉 https://labriocheriedepascal.fr/2025/... ⬅️ Previous recipe: 👉 Basler Läckerli – https://labriocheriedepascal.fr/2025/... ➡️ Next recipe: 👉 Viennese Shortbread 👉https://labriocheriedepascal.fr/2025/... Discover my complete recipe for Linzer Bredele, these Alsatian Christmas shortbread cookies with raspberry, as beautiful as they are delicious 🎄 A crisp biscuit, a melting jelly center, and all the Alsatian know-how in an authentic version by La Briocherie de Pascal. In this video, I show you step by step how to make these iconic Advent cookies: roasting the almonds, preparing the shortbread dough, cutting evenly, and assembling them perfectly. A traditional recipe, simple yet technical, where every detail counts: temperature, texture, and resting time for the dough. --------- 🕒 Timecode – Linzer Bredele – Raspberry Christmas Shortbread Cookies 0:05 – Introduction to the Linzer Bredele recipe, presentation of Alsatian raspberry shortbread cookies and Christmas flavors. 0:44 – Complete list of ingredients to make Linzer Bredele from La Briocherie de Pascal. 0:55 – Beginning the preparation of the shortbread dough: mixing the dry ingredients, adding the toasted almonds, egg, and butter. 6:10 – The Linzer Bredele dough is ready; wrap it in plastic wrap and refrigerate it overnight to rest. 7:08 – The next day, presentation of the necessary equipment: rolling pin, 4 cm and 2 cm fluted cookie cutters, baking sheet. 8:00 – Roll out the dough to a thickness of 2 mm to ensure a thin and even shortbread cookie. 12:00 – Start cutting out the shapes with a cookie cutter: 4 cm discs for the bases, and 2 cm holes for the openwork tops. 18:00 – Start baking the Linzer Bredele at 180°C (350°F) using conventional heat; allow 12 to 14 minutes. 18:30 – First bake: golden and evenly shaped cookies. 20:32 – Assembly instructions: turn the bases upside down (parchment paper side up) before filling them with jam. 21:15 – Dust the lids tightly on the baking sheet with powdered sugar to prevent spillage. 23:33 – Fill the bottoms with a generous and even layer of raspberry jelly. 28:10 – Final assembly: replace the lids on the filled bases to complete the Linzer Bredele. 30:35 – Filling the holes with a 2mm piping tip for a neat, well-filled jam center. 33:31 – Debrief and end of the video, presentation of the finished Linzer Bredele, storage tips, and a festive conclusion. 🧺 Ingredients: 200g all-purpose flour (T45) 120g sugar 1 packet vanilla sugar 80g roasted almonds (200°C/400°F, 8-10 mins, stirring every 2 mins) 130g softened butter 1 beaten egg (50g) 1 pinch of salt 2g cinnamon A pinch of ground nutmeg 200g raspberry jelly or jam Icing sugar for finishing 🍴 Recipe steps: 1️⃣ Roast the almonds Spread the almonds on a baking sheet and bake at 200°C (400°F) for 8-10 minutes. Stir every 2 minutes to achieve a golden color and an irresistible toasted almond aroma. 2️⃣ Prepare the shortcrust pastry In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, vanilla sugar, salt, cinnamon, and nutmeg for 30 to 40 seconds. Add the almonds, beaten egg, and then the softened butter. Mix as little as possible: the dough should remain crumbly and homogeneous. 3️⃣ Resting the dough Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 3 hours, ideally overnight. Between each layering, refrigerate the dough for 10 to 15 minutes to firm it up. Find the full recipe details on La Briocherie de Pascal - 💡 Pascal's Tips: ✔️ Use jelly rather than jam for a smoother texture and a neater finish. ✔️ Let the cookies rest for 24 hours before enjoying them: they will become softer and more flavorful. ✔️ Store them in a metal tin, separated by parchment paper. These Linzer Bredele are crisp, melt-in-your-mouth, and fragrant. A traditional yet elegant Christmas recipe, perfect for gifting or sharing with coffee. 👉 Find the complete written recipe, cost and calorie charts, and all my other Christmas recipes on La Briocherie de Pascal. Subscribe to the channel and turn on notifications 🔔 so you don't miss any of the upcoming Advent recipes!