Bombice

Bombice

Bombice

By
From
Dalmatia
Serves
8

The name ‘bombice’ is very apt, as these are little bombs of flavour. They should be dried for a few days before eating. However, the only problem is that in my house they never last that long as they’re so delicious! Serve them with coffee or tea in the afternoon or for any other sweet occasion. Below are four variations.

Chocolate bombice

Ingredients

Quantity Ingredient
200g butter, softened
150g caster sugar
finely grated zest of 1 orange
pinch ground cloves
1 tablespoon dark rum
200g crushed plain biscuits
100g dark chocolate, grated

Method

  1. Using an electric mixer, cream the butter and sugar until light and fluffy. Mix in the orange zest, cloves, rum and crushed biscuits. When everything is well combined, roll the mixture into 2 cm balls. Roll the balls in the grated chocolate then leave them on a tray overnight, or longer, to dry. Transfer to decorative paper cases before serving, if desired.

Dried fig bombice

Ingredients

Quantity Ingredient
250g dried figs
finely grated zest and juice of 1 orange
60g almonds, chopped
2 tablespoons dark rum
50g dark chocolate
120g icing sugar
100g caster sugar, for rolling

Method

  1. In a saucepan bring 1 litre water to the boil then drop in the figs. Blanch them for 30 seconds, then drain, rinse in cold water and dry with paper towel. Transfer to a food processor and blend to a paste. Mix in the orange zest and half its juice, the chopped almonds, rum, grated chocolate and icing sugar. When everything is well combined, roll the mixture into 2 cm balls. Roll the balls in the caster sugar and dry for a day or two. Transfer to decorative paper cases before serving, if desired.

Chestnut bombice

Ingredients

Quantity Ingredient
500g chestnuts
250g caster sugar
2 tablespoons maraschino liqueur
1 tablespoon dark rum
100g grated dark chocolate

Method

  1. Places the chestnuts in a saucepan of cold water, bring to the boil, cover and simmer for 15–20 minutes or until the flesh is tender. Drain the chestnuts and transfer them to a tea towel. While they are still warm (chestnuts are difficult to peel once cool), remove the outer shell and inner skin.
  2. Crush the chestnuts into a smooth paste in a food processor or using a potato ricer. Add the sugar, maraschino and rum and blend with the chestnut paste. Form 2 cm balls from the mixture and roll them in the grated chocolate. Place them in decorative paper cases, if desired, and dry at room temperature for a few days before serving.

Carrot bombice

Ingredients

Quantity Ingredient
500g carrots, peeled and grated
250g caster sugar, plus extra for rolling
zest of 3 oranges

Method

  1. In a saucepan over low heat, cook the grated carrot, sugar and orange zest until the mixture thickens. It should still be moist so you can form balls. Leave the mixture to cool. Form 2 cm balls from the mixture and roll them in sugar. Place them in decorative paper cases and dry at room temperature for a few days before serving.
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