Ingredients
Nut layers
- 200 ghazelnuts, toasted and skinned
- 200 galmonds, blanched
- 200 gplain biscuits (petit beurre), crushed fine
- 250 gsugar
- 150 mlwater
- 250 gunsalted butter, softened
- 2 tbspdark rum (optional)
Dark layer
- 3 tbspcocoa powder
Topping
- 200 gdark chocolate
- 20 gbutter
Directions
- Grind the toasted hazelnuts and almonds finely, but stop before they release their oil and turn to paste. Mix with the crushed biscuits.
- Boil the sugar and water for 4 minutes to a light syrup and let it cool for 5 minutes — hot syrup poured onto butter will melt it and the mixture will never hold.
- Beat the softened butter until pale, then beat in the warm syrup a little at a time, followed by the rum.
- Fold in the nut and biscuit mixture. Divide the mass in two. Leave one half pale; beat the cocoa into the other so it turns dark.
- Line a 20 cm square tin with paper. Press the dark half in firmly and evenly, using the back of a spoon, then press the pale half on top. Both layers must be compacted hard or the bar crumbles when cut.
- Chill 2 hours until completely firm.
- Melt the chocolate with the butter, cool slightly and pour over the top, spreading thin and even.
- Chill another 2 hours, then cut into small squares or diamonds with a warm dry knife, wiping the blade between cuts. Serve in small paper cases.
Technique
- Grind the nuts dry and fine. Nut butter makes a greasy bar that will not set.
- Press each layer down hard. Air pockets are why home bajadera crumbles when commercial bars do not.
- Cut it cold and cut it small. It is very rich and traditionally eaten in thumbnail pieces.
Substitutions
- Walnuts in place of some of the hazelnuts, common in home versions.
- Digestive biscuits work in place of petit beurre.
Variations
- A three-layer version with a white chocolate layer between the two nut layers.
- Rolled into balls and coated in cocoa rather than set as a slab.
History
Created by the Zagreb chocolate maker Kraš in 1881 and named after an Indian temple dancer.
Frequently asked questions
What is Bajadera?
Bajadera is a dessert from Croatia: layered nougat praline of hazelnut and almond, sold in gold foil. Created by the Zagreb chocolate maker Kraš in 1881 and named after an Indian temple dancer.
How long does Bajadera take to make?
Bajadera takes 40 min plus 4 hr setting of preparation and 15 min of cooking. The recipe makes about 40 pieces. It is rated medium to make.
What can I substitute in Bajadera?
Yes, within limits. Walnuts in place of some of the hazelnuts, common in home versions. Digestive biscuits work in place of petit beurre.
What is the most important thing to get right in Bajadera?
Boil the sugar and water for 4 minutes to a light syrup and let it cool for 5 minutes — hot syrup poured onto butter will melt it and the mixture will never hold.
