This is the type of low-key sweet that you would get on a visit to the bakery—go to buy a bread loaf, and come back with that but also half a quarter of these for your mid-morning coffee.
Unfortunately, someone in my family has developed a nut allergy so they’re not casually acquired anymore, and they’re also quite regional so I haven’t had the chance to find them in my most recent visits to Valencia. And then, there’s lockdown and no travelling, so… time to bake some, as I’ve been craving these for a while!
They’re quite easy to make, so if you are tired of baking cookies and shortbreads and feel like attempting something more exotic, try this. (I mean, at this point going to a different supermarket a few blocks away already feels super “exotic”, so imagine baking something typical from two countries away!)
These sweet crumbly buns are typically made in Benidorm (Alicante) around the 3rd of February, which is Sant Blai’s patron day (Saint Blaise).
I had an older recipe which didn’t work out well. This time I more or less followed another blogger’s recipe (in Spanish). Thanks, Carmen! ??
A word of caution: these buns are pretty calorific, which might explain why they’re only made once a year. But on the other hand, they are gluten free, so if you want to make a sweet treat for someone who can’t eat wheat, this could be it.