Catalan Llavaneres Sweet Flatbread with Pine Nuts

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Coca de Llavaneres is a traditional sweet flatbread from the coastal town of Sant Vicenç de Llavaneres in Catalonia, typically baked for local festivals and family gatherings. The dough is enriched with olive oil, eggs, and anise liqueur, then topped generously with pine nuts and sugar for a soft, fragrant treat. The result is a lightly sweet, tender bread with a delicate crunch on top that pairs beautifully with coffee or a glass of dessert wine.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 15 gFat
• 2.5 gSaturated Fat
• 54 gCarbs
• 1.5 gFiber
• 21 gSugar
• 6 gProtein
• 110 mgSodium
• 115 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 500 g all-purpose flour
• 150 g granulated sugar
• 120 ml mild olive oil
• 80 ml anise liqueur (such as anís seco)
• 2 large eggs
• Zest of 1 lemon
• 1 tsp baking powder
• Pinch of fine sea salt
• 2-3 tbsp warm water, as needed

For the topping

• 60 g pine nuts
• 3 tbsp granulated sugar
• 1 tbsp mild olive oil, for brushing
• 1 tbsp powdered sugar, for dusting

Directions

1. Preheat the oven to 180°C (350°F) and line a large round baking sheet (about 35 cm) with parchment paper.
2. In a large mixing bowl, whisk the eggs with the sugar until pale and slightly fluffy, about 2 minutes by hand. Stir in the olive oil, anise liqueur, and lemon zest until well combined.
3. Add the flour, baking powder, and salt to the bowl and mix gently with a wooden spoon or your hands until a soft, slightly sticky dough forms. Add warm water a tablespoon at a time only if the dough feels too dry; it should remain soft and pliable.
4. Turn the dough out onto a lightly floured surface and knead briefly for 1-2 minutes until smooth. Press or roll the dough into a flat round about 1.5 cm thick and transfer to the prepared baking sheet, shaping the edges slightly higher to form a rustic rim.
5. Brush the surface evenly with olive oil, then sprinkle the sugar over the dough, followed by a generous, even layer of pine nuts. Press the pine nuts in gently so they adhere.
6. Bake on the middle rack for 22-25 minutes, until the top is lightly golden and the base sounds hollow when tapped. The pine nuts should be toasted but not browned.
7. Remove from the oven and let cool on the sheet for 10 minutes. Dust with powdered sugar just before serving. Cut into wedges or squares and serve at room temperature.
8. Store any leftovers in an airtight container at room temperature for up to 2 days; the flatbread is best enjoyed within 24 hours of baking.

Cook’s Notes

• Use a mild, not extra-virgin, olive oil so the flavor stays delicate and does not overpower the anise and lemon.
• If anise liqueur is unavailable, substitute with 1 tsp anise extract mixed into 80 ml of water or milk.
• Do not over-knead the dough; a soft, slightly tacky texture produces the tender crumb that defines this coca.
• Press the pine nuts lightly into the dough before baking so they do not fall off after slicing.
• Best eaten the same day it is baked; revive a day-old piece by warming briefly in a low oven.

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