{"id":623,"date":"2014-06-03T13:05:35","date_gmt":"2014-06-03T13:05:35","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=623"},"modified":"2022-10-15T20:00:46","modified_gmt":"2022-10-16T00:00:46","slug":"bonbon-amidon-recipe","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/bonbon-amidon-recipe\/","title":{"rendered":"Bonbon Amidon Recipe"},"content":{"rendered":"<p>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.<\/p>\n<p>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\u2019t love freshly baked cookies?<\/p>\n<p>Today, I am sharing my great grandmother\u2019s bonbon amidon recipe. Hope you enjoy it as much as I do.<\/p>\n<div class=\"recette\">\n<h2>Ingredients<\/h2>\n<ul>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">Cinnamon Powder<\/li>\n<li class=\"ingredient\">Ground Nutmeg<\/li>\n<li class=\"ingredient\">Vanilla<\/li>\n<li class=\"ingredient\">1\/2 lb of sugar<\/li>\n<li class=\"ingredient\">2 sticks of butter<\/li>\n<li class=\"ingredient\">4 cups of amidon (starch)<\/li>\n<li class=\"ingredient\">2 tsp baking powder<\/li>\n<li class=\"ingredient\">1 dash of salt<\/li>\n<li class=\"ingredient\">Lime zest<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Sift the amidon and baking powder. Set aside.<\/li>\n<li>In a bowl, beat the eggs, sugar, butter, lemon zest, vanilla and spices. Incorporate them to the amidon and baking powder mix.<\/li>\n<li>Mix well to obtain a dough that can be rolled.<\/li>\n<li>Roll the dough using a rolling pin.<\/li>\n<li>Cut out the dough using a cookie cutter of your choice. The bonbon can be square or round.<\/li>\n<li>Place the cookies on a previously greased cookie sheet.<\/li>\n<li>Bake at 350F for 20 minutes.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019t love freshly baked cookies? Today, I am sharing my great grandmother\u2019s bonbon amidon recipe. Hope you enjoy it as much as I do. Ingredients 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 Instructions 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.<\/p>\n","protected":false},"author":1,"featured_media":627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[4],"tags":[],"class_list":["post-623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bonbon Amidon Recipe - Tchakayiti, Haiti Food<\/title>\n<meta name=\"description\" content=\"Bonbon amidon are melt in your mouth cookies prepared with manioc (yucca) flour. 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