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Coca Cristina

These chewy almond cookies are hard to resist. Flavors of orange, fennel seeds work so well in this gluten-free cookies.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Calories 16972 kcal


  • 2 large eggs
  • 84 grams approx. 0.75 cup of blanched almond flour/almond meal
  • 86 grams approx. 0.4 cups of sugar
  • ½ tablespoon orange zest
  • ½ teaspoon vanilla essence
  • ¼ teaspoon fennel seeds gently crushed
  • 8-10 pistachios crushed
  • oil to grease the parchment paper


  • Preheat oven to 180ºC / 350ºF. Line the baking sheet with parchment paper and grease it with oil.
  • In a small bowl, add almond meal, orange zest, crushed fennel seeds and mix well.
  • Separate the eggs and pour the egg whites into a large mixing bowl.
  • Using a mixer on slow speed, beat the egg whites till foamy.
  • Start adding the sugar in a stream and beat the egg whites till you get a stiff peak.
  • To this, add vanilla essence and egg yolks and mix once again (see Recipe Notes)
  • Gently fold in the almond meal mix (almond meal, orange zest, and fennel seeds mix) till well incorporated.
  • Using a tablespoon, as the measurement, drop spoonfuls of batter onto the parchment paper (keeping an inch or two distance between the batter drops). Gently flatten (if required) with the back of a spoon. Garnish with pistachios.
  • Bake it in a preheated oven for about 10-12 minutes or until the sides become brown in color and center is cooked. Remove from the parchment paper using a spatula and cool on a wire rack.
  • Store the leftovers in an airtight container.


1. Do not over crowd the baking tray with cookies, leave 2-3 inches gap between the cookies. If required, bake in batches.[br]2. It is easier to measure the ingredients in grams rather than in cups for these cookies.[br]3. Try experimenting skipping the egg yolks in step 6. For me, skipping the egg yolks resulted in a crispier (on the outside) and still chewy on the inside cookies.[br]4. While storing the cookies, it is advisable that you separate the cookies using small pieces of parchment paper. This prevents them from sticking to each other.