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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 and Michael Pauls

Image by pab2