Bajadera is the queen of chocolates, fine nougat blended with almonds which gives a unique, recognizable flavor.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Croatia
Keyword: almonds, biscuits, dark chocolate
Servings: 16


For the dough

  • ½ lb plain tea biscuits, crushed
  • 1 cup sugar
  • ½ cup water
  • cup milk
  • cup ground almond
  • cup ground hazelnut
  • 1 cup unsalted butter, diced
  • 4 oz dark chocolate
  • 2 tbsp rum

For the icing

  • 3 tbsp milk
  • 3 tbsp sugar
  • 3 tbsp unsalted butter
  • 4 oz dark chocolate


  • Melt the chocolate in a bain-marie.
  • In the meantime, bring water and milk to a boil in a separate large saucepan, then pour in the sugar and mix. Wait until the sugar is completely dissolved and add the crushed tea biscuits, ground almond, ground hazelnut, and butter. Mix well to obtain a homogeneous dough.
  • Remove from heat, add the rum to the dough and mix.
  • Separate the dough into 2 equal parts. In one of them, add the melted chocolate, and mix well.
  • Place a square baking frame (about 7 x 7 in) on a plate or use a square baking pan.
  • When the dough is lukewarm, place half of the chocolate mixture at the bottom of the frame. Pack well to remove any air bubbles and to get a dense and even layer.
  • Repeat the process with the plain dough, then the remaining half of chocolate mixture, making sure to smooth the surface between each step and at the end.
  • Prepare the frosting by heating the milk, sugar and butter over low heat. When verything is melted, add the chocolate and mix until you get an even glaze.
  • Pour icing and spread evenly. Gently tap the plate several times on the work surface to even out the surface and chase any air bubbles.
  • Refrigerate for 6 to 8 hours.
  • Using a large knife with a sharp blade, cut 1 x 3 inch servings.

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