Almonds Boshi-Shibori – Almond Paste Sweet Bags


Early this year the Museums of Basel started a challenge to promote art and culture form different artists and other culture with a new experiment: chef were invited to create recipes inspired by the objects they selected.

This original idea has been the start of the set of recipes created for this event and in 5 days (the challenge was almost finished as I found it!) and I spent a very exiting week planning, making drafts, cooking, photographing the new creations and dreaming!

My personal challenge had started: create a recipe for all of the objects.

Today’s post will be referred to the object Nr.  09 (Boshi-Shibori dyeing technique with tightly twisted medium cotton or silk thread wound on a wooden dowel, Kyoto/Japan, before 1956)


Japanese artisan attend to the smallest detail, such as the choice of a tying thread.

Original despription in German: Boshi-Shibori, vor 1956, Abbindetechnik für Stoffmusterung, Kyoto, Japan, Seide, Plastikfolie, Papier, Faden, Farben, Museum der Kulturen Basel

About the recipe:

As soon as I saw the picture I associated this to thin dough sheets wrapping a delicious filling.

In my case I made the dough and the sheets myself, but this can easily substitutes with gyoza dough, spring rolls sheets or phyllo dough pieces. If using these kind of commercial dough it may be necessary to sheet were the dough should stick together.

Serve this as dessert or simply as food finger addition for you party.

Connection with the art piece:

  • Technique: wrapping
  • Shape: packages
  • Finishing: binding
  • Color: pale
  • Filling: exotic ingredient as Almonds came from the East

Almonds Boshi-Shibori

  • Servings: 8 pieces
  • Difficulty: medium
  • Print

Autor: Almonds-Boshi-Shibori

You need


  • 100g flour
  • 1 egg
  • 1 tablespoon powdered sugar
  • 1 pinch salt

Almond paste filling (can be substituted by ready almond paste)

  • 60 g almonds, peeled and grounded
  • 60 powdered sugar
  • 2-3 bitter almonds aroma
  • 1-2 teaspoons water


  1. For the dough combine all the ingredients and knead them well; if necessary add 1 teaspoon lukewarm water. The dough should be smooth, elastic but not sticky. Wrap in plastic foil and let rest for at least one hour.
  2. In the meantime combine all the ingredients for the filling until it holds together. Shape 8 balls
  3. Knead the dough quickly and make 8 portions. Shape each portion into a ball but reserve a small amount (big as a pea). Dust with flour the ball and roll it out to a disk of about 12 cm, with the small portion make a ribbon about 7 cm long rolling it with your hand and flatten it by pressing lightly with the rolling pin.
  4. Hold the ball of filling with one hand, with the second place the disk of dough on it so that the borders are hanging down. Now you have only to fix it together with the ribbon.
  5. Place the goodies on a baking try and cook in the preheated oven at 180°C/350°F for about 6-8 minutes or until you see that the borders begin to turn brown.
  6. Cool down on a grid.


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