Coca christina / Valencian Almond Cookie | How to make Coca christina / Valencian Almond Cookie

By Ishika Uppal  |  15th Jun 2016  |  
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  • Coca christina / Valencian Almond Cookie, How to make Coca christina / Valencian Almond Cookie
Coca christina / Valencian Almond Cookieby Ishika Uppal
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

10

0





About Coca christina / Valencian Almond Cookie Recipe

These are flourless cookies made of almonds and eggs, popularly made in Valencia- a city in Spain.

Coca christina / Valencian Almond Cookie is a popular aromatic and delicious dish. You can try making this amazing Coca christina / Valencian Almond Cookie in your kitchen. This recipe requires 20 minutes for preparation and 15 minutes to cook. The Coca christina / Valencian Almond Cookie by Ishika Uppal has detailed steps with pictures so you can easily learn how to cook Coca christina / Valencian Almond Cookie at home without any difficulty. Coca christina / Valencian Almond Cookie is enjoyed by everyone and can be served on special occasions. The flavours of the Coca christina / Valencian Almond Cookie would satiate your taste buds. You must try making Coca christina / Valencian Almond Cookie this weekend. Share your Coca christina / Valencian Almond Cookie cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Ishika Uppal for inputs. In case you have any queries for Coca christina / Valencian Almond Cookie you can comment on the recipe page to connect with the Ishika Uppal. You can also rate the Coca christina / Valencian Almond Cookie and give feedback.

Coca christina / Valencian Almond Cookie

Ingredients to make Coca christina / Valencian Almond Cookie

  • 83.4g of blanched almond flour / almond meal
  • 2 large eggs
  • 86g of castor sugar
  • 1/2 tsp Lemon zest
  • 1/2 tsp Cinnamon powder

How to make Coca christina / Valencian Almond Cookie

  1. Preheat oven to 180ºC / 350ºF. Line the baking sheet with silicone mat and set aside. In bowl add almond meal, cinnamon, lemon zest and mix well and set aside.
  2. Separate the egg whites from the yolks and place the egg whites in a kitchen aid mixer bowl and beat them well when it becomes frothy.
  3. 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.
  4. And add almond meal, lemon zest, cinnamon mixture. Using a plastic spatula gradually fold in everything without disturbing the egg white too much.
  5. 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.
  6. Bake it in a preheated oven for about 12 minutes or until the sides becomes brown in colour and centre is cooked. Let it cool over a rack.
  7. Store cocas cristinas tightly wrapped in room temperature for two or three days or in the freezer. HAPPY COOKING !!

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