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