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When I am talking about desserts I just can not pass by and not mention traditional Dalmatian biscuits:

BOBIĆI ( small almond balls )

MANDULAT ( nougat candy)

PAPRENJACI ( honey pepper biscuits )



Where the name came from?

Bob= bean, Bobići= small beans


In Christian religion and tradition the bean as symbol exist from 10th century. The abbot Odilion feed his monks with beans to stay awake during night before 2.November The Day of Death people.

The recipe of Bobici takes roots from 17ct , Venice ( Italian Favete), Dalmatia was part of Venice emperor 1409-1797.

For a long time it was a tradition in South Dalmatia to give Bobici to girls and women as a present for All Saints” day with a wish for good and long life.

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It is quite easy to make it and the most important they can last for a long time ( even few weeks ) in proper box.Their taste is even better after a bit of time because all ingredients and flavors breathe together in harmony.

The very first time when I decided to make it I had a look in Old cooking book Dalmatian kitchen from Dika Marjanovic Radica ( it is a kind of recipes bible, here in Dalmatia).

I was completely  confused I found 4 recipes, plus I had one from my friend and another from my mother in law.Of course everybody swear their recipe is the best.?

They are all very similar in the base, but each  off them has special version of preparation.

I studied them all, I did a few, and finally made my own version, and “ I swear: it is the best recipe.”

It is common to make it in two colors: white and brownish ( with chocolate).





  • 400g almonds, peeled and toasted a bit, 300g ground to powder,100g finely chopped
  • 2 egg whites
  • 200g grounded sugar + 1 vanilla sugar, combine it
  • 1 tbs marascino = cherry liqueur ( or rose liqueur or a rum)
  • 1 tbs breadcrumbs (or all-purpose flour)
  • 1 grated lemon zest
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of nutmeg
  • 2 tbs grated chocolate if you make a brown Bobici


  1. Mix together with wooden spoon almonds, breadcrumbs, lemon zest,baking soda, cinnamon, marascino, nutmeg.
  2. Whisk the egg whites slowly and add sugar continue to whisk until stiff peaks form.
  3. Than put inside slowly 1. and stir  it with spoon until mixture is consistence.
  4. Make small balls cca 1-2cm, put it in rectangular low baking mold ( covered with baking paper).
  5. Preheat the oven at 50C and dry the balls cca 1 hour.

They will slowly double its size.


I often serve Bobići with Dried figs cooked in Prošek and skuta cheese cream or vanilla ice cream. It is compatible contrast of Bobići crispy texture, not much sweet taste and divine sweet dried figs. Finally, on the top of this haven : cold skuta cream! Irresistibly combination for a  mild summer night.



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