Pastry

Honey-biscuits

Sift 400 g of flour on a trencher (cutting board), add a tea-spoon of baking soda, 150 g of castor sugar, 3-5 spoons of honey, 3 eggs, 4 beaten (mauled) cloves, a bit of cinnamon, a bit of nutmeg, grated lemon and orange zest and a pinch of salt. Roll out the dough to make it 2 cm thick and cut out the shapes. Bake at moderate heat.

Mandulet

Whisk 5 egg-whites for half an hour over steam with 300 g of sugar, 2-3 spoons of honey and 250 g of roughly chopped and roasted almonds. On the bottom of a roasting tin place a piece of wafer on which half the mixture is poured. On top of it, place another piece of wafer and leave it overnight to cool. Mark equal parts with a knife and cut them the following day, preferably on a marble board.

Arancini


Orange zest (lemon or any other citrus will also do) is left in water for 7-8 days. The water needs to be changed for the bitterness to come out of the zest. When the zest is taken out of the water, we cut it into thin sticks and weigh them. We add as much sugar as the weight of the zest. Cook them together until the rim turns white. Take out the zest and roll it into coarse sugar and leave it to dry on a clean dish-cloth.

Rožata (Caramel pudding)


Beat 6 eggs well together with 6 spoons of sugar and a bit over 1/2 l of milk, add grated lemon zest, a few drops of maraschino and a packet of vanilla sugar. Heat 250 g of sugar in a separate small saucepan until it becomes brown. With it, coat the sides of a bigger mould in which you pour the mixture for the pudding. Put the mould into a bigger saucepan with boiled water reaching up half to the mould, and cook it for 45
minutes, and then bake it in an oven for another 15 minutes. When the mould cools a bit, turn it over and carefully ease it out onto a big plate.

Bobići

Grind 450 g of unpeeled almonds and roughly chop another 450 g. Mix 6 eggs well with 700 g of sugar, add the almonds, a bit of nutmeg and grated lemon zest. Shape equally-sized small balls, press them in the middle with a finger and bake them at very low heat. The baking dish is coated with beeswax.

Vela Puharić, V. (2008). Tradicijska kuhinja makarskog primorja Vrime prošlosti na pijatu budućnosti. Etnološka istraživanja, (12/13), 397-410.

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