Pine Kernel Coca

Name: Pine Kernel Coca (Coca de Pinyons)
Cuisine: Spanish
Ingredients: 2 tbsp anis or any aniseed-flavoured liqueur; 100 g/4 oz/¾ cup pine kernels (pine nuts); 2 tbsp anis or any aniseed-flavoured liqueur; 50 g/2 oz/¼ cup white sugar; 100 g/4 oz/¾ cup pine kernels (pine nuts); 1 x recipe Coca dough; 1 tbsp olive oil

Coca de Pinyons

Preparation info

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

This is often made with a cake mix (batter) too although I prefer this bread dough version. Delicious dipped in black coffee and great for breakfast.

Ingredients

1 x recipe Coca dough
1 tbsp olive oil
50 g/

Europe
Spain
Galicia
Asturias
Navarre
Breakfast
Starter
Snack
Vegan

Method

Once you have shaped your dough into 1-2 long ovals on an oiled baking (cookie) sheet, brush with a little olive oil.

Next cover the surface with sugar, sprinkle on the pine kernels (pine nuts) and drizzle with a little anîs.

Leave the coca to rise for 10 minutes before baking for about 20 minutes until golden.