Schwowebredele (cinnamom, lemon, orange and kirsch) my mother and i made.
Springerle (anise) my mother and i made. It is an Alsatian pastry we eat during Christmas. The background is a tablecloth.
“Located at 25 km south west of Strasbourg where the little valley of the Ehn river opens out, Obernai used to bear the name of “Ehenheim” precisely because of the Ehn river. Obernai is so attractive that it is the most visited city of the Bas-Rhin after the capital of Europe.” Source : visit.alsace
We made Alsatian pastries for Christmas : Cinnamon stars or Zimtsterne (soft cinnamon cakes recovered with icing sugar), Kouglof (Brioche with raisins and almonds, shaped in a special mould with a hole in the middle) , Spiced bredele, Florentins (biscuits with almonds, crystallized orange and lemon barks), Stollen (Christmas fruit bread with almond paste), Spitzbueben…
Hansi’s illustration and Wilhelm Schweizer Pewter’s Christmas ornaments (Christmas tree).
Snowflake, Hansi’s illustration of an Alsatian girl and an Alsatian village.
Homemade Alsatian Christmas bredele (Étoiles à la cannelle, Linzer…).
Hansi’s illustrations of an Alsatian woman with a kouglof and Alsatian children. Wilhelm Schweizer Pewter’s Christmas ornaments (angel and snowman).