Bobici

Bobici

Bobici

By
From
Dalmatia
Serves
8

In my home town of Split, there is a great pastry shop that makes these sweet treats and sells them by the kilogram. Many times on my way home from school I would go and buy a small paper bag full of these brown and white delights. They are easy to make and keep for a few months in a jar.

Ingredients

Quantity Ingredient
900g almonds
6 eggs
700g caster sugar
1 teaspoon baking powder
1 nutmeg, freshly grated
30ml maraschino liqueur
50g dark chocolate, grated
50g plain biscuits, crushed
50g natural beeswax

Method

  1. Put half the almonds in a food processor and blitz to a paste. Chop the remaining almonds with a knife into large pieces.
  2. Using an electric mixer, beat the eggs with the sugar until pale in colour. With the machine running on medium speed, add the almond paste and chopped almonds, baking powder, grated nutmeg, lemon zest and maraschino liqueur. Mix until well combined and then divide the mixture in half. To one half add the grated chocolate and to the other the biscuit crumbs. Mix in using a spatula. Once the ingredients are well combined, divide both halves of the dough into thumb-sized balls.
  3. Wrap the natural beeswax in muslin.
  4. Preheat the oven to 140°C.
  5. Warm a baking tray and grease it with the beeswax wrapped in the cloth. Place the bobic´i on the baking tray and press each one with your fingertip to make a small indentation. Bake for around 30 minutes or until cooked. Test one by breaking it in half – it should be dry in the centre. Cool on a wire rack before storing in a sealed jar.
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