History

Saint Blaise, Sant Blai, falls on 3 February, and in Benidorm households and bakeries make the bollo in the days before it. The recipe has been handed down for decades: ground almonds with their skins, eggs, cornmeal rather than wheat flour, lemon zest and cinnamon, baked flat and marked with a fork. The town's Comissió de Festes Patronals sells batches of them to raise money for the November fiestas.

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Common allergens: Tree nuts, Egg

Make it at home

Yield Makes about 20 bollosHands-on 30 minTotal 1 hrDifficulty Easy

Ingredients

  • 1kg skin-on almonds, ground
  • 12 eggs, separated
  • 800g fine cornmeal
  • Grated zest of 2 lemons
  • 1 tablespoon ground cinnamon
  • Sugar, plus extra for sprinkling
  • Olive oil, as needed

Method

  1. Whisk the egg whites to stiff peaks.
  2. Fold in the yolks, the sugar, the cinnamon and the lemon zest gently, so the mixture stays light.
  3. Fold in the ground almonds and cornmeal, then work in olive oil little by little until the dough holds together.
  4. Shape into flat rounds on an oiled, paper-lined tray and mark the tops with a fork.
  5. Dust with cinnamon and sugar and bake at 180C for about 30 minutes, until golden and crisp.

Tip from the editors. Use cornmeal, not wheat flour: it gives the bollo its crumbly bite and keeps it gluten-free.

Where to eat bollo de sant blai

Bollo de Sant Blai in Benidorm

Featured by TableJourney as a signature dish of Benidorm. See where to eat Bollo de Sant Blai in Benidorm or the Benidorm signature dishes guide.

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