Bonbon Amidon Recipe


These melt-in-your-mouth cookies are prepared with amidon (starch), a manioc (yucca) flour. As a child, I loved eating bonbon amidon because they would stick to my palate when eating.

Though they are sold cold everywhere, I believe freshly baked warm out of the oven bonbon amidon are even better. It seems they melt even more than when they sat out for a while. Plus who doesn’t love freshly baked cookies?

Today, I am sharing my great grandmother’s bonbon amidon recipe. Hope you enjoy it as much as I do.


  • 2 eggs
  • Cinnamon Powder
  • Ground Nutmegg
  • Vanilla
  • 1/2 lb of sugar
  • 2 sticks of butter
  • 4 cups of amidon (starch)
  • 2 tsp baking powder
  • 1 dash of salt
  • Lime zest


  1. Sift the amidon and baking powder. Set aside.
  2. In a bowl, beat the eggs, sugar, butter, lemon zest, vanilla and spices. Incorporate them to the amidon and baking powder mix.
  3. Mix well to obtain a dough that can be rolled.
  4. Roll the dough using a rolling pin.
  5. Cut out the dough using a cookie cutter of your choice. The bonbon can be square or round.
  6. Place the cookies on a previously greased cookie sheet.
  7. Bake at 350F for 20 minutes.


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