Ingredients to make almond Cristinas or coca Cristina:
- 100 grams of ground almond
- 100 grams of Sugar (½ cup)
- 50 grams of flour
- 2 eggs
- 1 lemon
- 1 handful of sliced almonds
How to make Cristinas with almond or coca Cristina:
- The first step to prepare these almond Cristin as or Cristina cake is to separate the yolks from the whites and beat them until they are well assembled and hard. Add the sugar and beat until it forms a smooth Swiss meringue without lumps. Add the yolks and continue beating with the rods.
- Add the ground almonds and beat carefully with a spatula so that the meringue does not fail. Add the sifted flour passed through a strainer and mix carefully. Grate the lemon and add it to the mixture.
- Prepare parchment or parchment paper and place it on a baking tray. You see pouring spoonful’s of Cristina’s coca paste on the paper, leaving a separation between the masses because they grow and spread a little.
- Sprinkle a little sugar on top of each almond Cristina. You can garnish them with half a Marconi almond, sliced almonds, half a candied cherry or not at all.
- Tip: If you have wafers, it is better to put each little pile of Cristina cake on a wafer instead of baking paper.
- Bake the almond Cristinas in the preheated oven at 180-200 ºC for about 8 or 9 minutes, until they have taken on color. The cooking time of the Valencia Cristina cocas depends on each oven, so you have to keep an eye on them just in case so they don’t burn.
