The 9th of October is the Valencian’s Community day, commemorating when King Jaume I conquered the city of Valencia in 1238 and yadda yadda… Of course, the most interesting aspect for us in this blog is the food, and there is a specific type of sweets that are eaten at that time of the year: dolços de Sant Dionís or (pardon my terrible translation) Saint Dionysius sweets.
These are made of almond, sugar and egg white (plus whatever colouring you feel like adding). I used orange and a green colourings, and mixed them in various amounts, depending on which vegetable or fruit I tried to mimic.
I went on a tiger nut frenzy last week, as I made a batch of horchata and then I also turned the leftover “pulp” into “flour” for making biscuits. Absolutely ZERO WASTE! I was very pleased.
This time I used just tiger nuts. No cinnamon or lemon zest as in my previous attempt. And it tasted better than ever! So tiger nutty. I find it hard to describe this flavour; you have to try this type of horchata to understand how it tastes—it’s quite unlike Mexican horchata.
My friend and prestigious Horchata Connoisseur Belén has asked me to share the recipe for the biscuits, so here it goes!
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.