Coca christina / Valencian Almond Cookie

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.

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.

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.

And 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 centre is cooked. Let it cool over a rack.

Store cocas cristinas tightly wrapped in room temperature for two or three days or in the freezer. HAPPY COOKING !!