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.
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  • Mwen swété ke ou byen, Annick.

    Well, I was suddenly craving bonbon amidon; so, I did what any normal person would have done and came to Google 🤣

    Annick, merci beaucoup. Mwen vrèman aprésyé resèt lan; mwen konté éséyé li avan lontan si Dieu ve🤗

    • annick

      I’m glad I could help. Hope this recipe helps satisfy your craving 😉

  • Paul

    Les oeufs et le sucre permettent d’éviter les cassures et brisures. Il faut plutôt 2 oeufs et 1 tasse de sucre pour 3 tasses d’amidon au lieu de 4 tasses d’amidon.

  • Jean Robert Fort

    Can you tell me which starch amidon come from . Is it manioc, tapioca or maiis. Please let me know . Thank you

    • annick

      it comes from manioc

    • annick

      it come from manioc

  • Harry

    Where can I find some bonbon amidon

  • Guerline

    wi mwen swiv li net

  • Guerline

    Mesi Annick pou recet la
    problem pam lem fe bonbon an li renmen kase, kisa poum fe pou evitel kase. Mesi map tan repons ou

    • annick

      ou suiv resèt la nèt nèt?

  • 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

    • annick

      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.

  • cadet Hérold

    Bon revêt kreyol waw sa gou

  • Pat Antoine

    Thanks for the recipe! Mumee is thrilled!

  • Anna Bellah

    4 ingredients are not measured how do i know how much to use

  • Marta

    Mèsi pou recet la, m se yòn pànyol marye ak yon ayisiyen. M te woute amidon nan Jeremi e m te telmàn renmen’l m vle eseye fè’l nan lakay mwen!

    • annick

      Marta, wa fém konnen si ou reyisi resèt la

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