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Carquinyolis
Carquinyolis: Catalan twice-baked almond biscuits, hard and crunchy for dunking
Catalan bakeries sell carquinyolis in paper bags, especially around Christmas and village festivals, and grandparents keep a tin of them to dunk in coffee, milk or, after a big lunch, a glass of sweet wine. They are cousins of Italian cantucci, but often rougher, with whole unpeeled almonds and a hint of lemon and cinnamon. Baked once as a log, sliced, then baked again, they keep for weeks. Chef's tip: slice the logs while still warm with a serrated knife and a single firm cut; cold logs crumble and the almonds shatter.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 12
Ingredients
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What you'll need
Fresh ingredients (3)
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Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan) and line a baking tray.
Step 2: Whisk 2 eggs, 5 ½ oz caster sugar and 1 tsp lemon zest in a bowl until pale and frothy, about 2 minutes.
2 minStep 3: Add 9 oz plain flour, 1 tsp baking powder, ½ tsp ground cinnamon and 1 pinch salt and mix into a soft, sticky dough. Work in 5 ½ oz whole almonds with skin with floured hands.
Step 4: Divide in two and shape each into a flat log about 5 cm wide and 2 cm high on the tray. Brush with 1 egg yolk.
Step 5: Bake for 20–25 minutes, until golden and firm to the touch. Cool for 10 minutes and lower the oven to 300°F (275°F fan).
25 minStep 6: Cut the warm logs on the diagonal into slices 1 cm thick. Lay them cut-side up on the tray.
Step 7: Bake for 10–15 minutes more, turning once, until dry and pale golden on both cut sides. A common mistake is expecting them to be crisp straight from the oven; they harden fully only as they cool.
15 minStep 8: Cool completely on a rack and store in an airtight tin for up to a month.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 31 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carquinyolis take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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