Coca Cristina or Valencian almond cookies

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Valencian almond cookies
Valencian almond cookies
Delicious, chewy, melt in mouth, these Valencian almond cookies are made with ground almond and eggs. And yes, they are gluten-free!

This recipe is contributed by a very loving friend of mine Ishika Uppal. She is a very talented young home chef who creates nothing but magic in her kitchen. Her bakes are the feast to the eyes. Read here to know more about her. 

How to make Coca Cristina/Valencian almond cookies

Valencian almond cookies
Valencian almond cookies

Preparation time: 20 minutes
Baking time: 15 minutes
Baking equipment used: a baking tray
Serves: Six 4 inches size Coca Cristina

Ingredients : 

2 large eggs at room temperature
83.4 gram of blanched almond flour/almond meal
86 gram of caster sugar
Lemon zest of half a lemon
½ teaspoon ground cinnamon

Method : 
  • Preheat oven to 180 C/160 C fan-assisted/350 F/gas 4.
  • Line the baking sheet with silicone mat and set aside.
  • In a bowl, add almond meal, cinnamon, lemon zest and mix well.
  • Separate the egg whites from the yolks and place the egg whites in a bowl
    and beat them well till it becomes frothy.
  • Start adding sugar and beat until you get a stiff peak. When you tilt the bowl, it shouldn’t fall.
  • To this, gradually add lightly beaten egg yolks.
  • Add almond meal, lemon zest, cinnamon mixture.
  • Using a plastic spatula gradually fold in everything without disturbing the egg white too much.
  • Divide the batter into six and place it in a parchment paper rounds of 4 inch circles like this.
  • Make sure not to disturb the dough too much, even though it looks like mound before baking like this. It will become flat after baking.
  • Bake it in a preheated oven for about 12 minutes or until the sides becomes brown in colour and center is baked.
  • Let it cool over a rack.
  • Store coca cristinas tightly wrapped in at room temperature for two or three days or in the freezer.
Coca Cristina/Valencian Almond Cookie
 
Prep time
Cook time
Total time
 
Delicious, chewy, melt in mouth, these Valencian almond cookies are made with ground almond and eggs. And yes, they are gluten-free!
Author:
Recipe type: Cookies
Cuisine: Valencian
Serves: 6
Ingredients
  • 2 large eggs
  • 83.4 g of blanched almond flour/almond meal
  • 86g of caster sugar
  • Lemon zest of half
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 180 C/160 C fan-assisted/350 F/gas 4.
  2. Line the baking sheet with silicone mat and set aside.
  3. In bowl add almond meal, cinnamon, lemon zest and mix well.
  4. Separate the egg whites from the yolks and place the egg whites in a bowl
  5. and beat them well till it becomes frothy.
  6. Start adding sugar and beat until you get a stiff peak.
  7. When you tilt the bowl, it shouldn't fall.
  8. To this, gradually add lightly beaten egg yolks.
  9. Add almond meal, lemon zest, cinnamon mixture.
  10. Using a plastic spatula gradually fold in everything without disturbing the egg white too much.
  11. Divide the batter into six and place it in a parchment paper rounds of 4 inch circles like this.
  12. Make sure not to disturb the dough too much, even though it looks like mound before baking like this. It will become flat after baking.
  13. Bake it in a preheated oven for about 12 minutes or until the sides becomes brown in color and center is cooked.
  14. Let it cool over a rack.
  15. Store cocas cristinas tightly wrapped in room temperature for two or three days or in the freezer.

 

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

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