This is a preview of the content in our Italian Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
baxin
biscuits invented by Ligurian monks
Made with sugar, honey, lemon, spices (cloves, cinnamon and anise seed), baxin were invented and sold by Benedictines in the 18th century in Albenga, where they are still made today. Like French macarons, they are often made with other flavours and dyed different colours; some bakers use them to make baci with a filling, as in baci di Alassio.
Text © Dana Facaros & Michael Pauls
Image by pab2