Delicious soft and chewy almond cookies goes well with your coffee or tea. For this month Baking Partner’s challenge I asked my friend and fellow baking partner Marisa to suggest a recipe. She immediately told me that she will make something special from her home town and share it with us. Due to winter weather, sun is playing hide and seek, so my photography sessions are not happening as I wish. But this weekend it was sunny so I decide to make this delicious Coca Cristina/Valencian Almond cookie.
According to Marisa of Thermofan , Coca cristina is a typical sweet pastry baked in many villages in the province of Valencia, Spain during Christmas. Both, the ingredients and the name may vary from one place to another. In some areas, it is also known as “Coca d’ ametló” as almond, “ametla” in Valencian, is the main ingredient of coca cristina. Traditional Valencian pastries have a notable Islam influence, so the use of almonds is plentiful in our recipes both sweet and savory.
It is baked over “neulas” (Baking wafers). It is because while baking these wafer papers will absorb the moisture.
It is simple and easy to make. It has whole eggs, almond meal, and sugar and lemon zest. Some recipes use little flour while others don’t. I didn’t use any flour for the recipe. Adding flour may help to give the cookie a little rise otherwise it will remain flat.
This Valencia special, Coca Cristina is sold in bakeries in villages, towns and in the city of Valencia. They are also baked in the family kitchens for special celebrations and especially at Christmas.
I found that this cookie is similar to Zimtsterne: Cinnamon Star Cookies except in the case that coca cristina uses whole eggs, whereas Zimtsterne: cinnamon star cookies uses only egg whites. This cookie is delicious and soft and chewy not crispy goes well with a cup of tea or coffee.
Here comes the recipe give it a try you will like it for sure. Make sure to check the link of other baking partners creations also.
Here is rest of to baking partners creations.