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 Nutmeg
  • 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.


  1. Joey

    Thank you very much for the recipe, it is not complete though, since you did not specify how much of the spices to add, and also is the butter salted or not? and finally which is it lemon or lime zest?

    Thank you very much for your efforts

    1. annick says: Post author

      That’s because, true to our Haitian roots, we add those to taste. You could however start with 1/2 teaspoon. And yes, as the recipe says, we’re talking about lime zest, these are called key lime elsewhere.

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