Carquinyoli (Catalan Almond Cookies)

Introduction

Carquinyoli are crisp, twice-baked Catalan almond cookies flavored with cinnamon and lemon zest—they’re somewhere between a biscotti and a shortbread, with a satisfying crunch. The recipe uses a simple foamed egg-and-sugar base that aerates the dough, then the second bake transforms soft logs into golden, shelf-stable slices. You can have a batch ready in under an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 24–28 cookies

Ingredients

• 150 g flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 egg
• 100 g granulated sugar
• 1 lemon, zested
• 125 g whole raw almonds
• 1 egg, beaten

Instructions

1. Combine the flour, cinnamon, and baking powder.
2. Combine the egg, sugar, and lemon zest. Whip until very foamy.
3. Stir the flour mixture and almonds into the egg mixture to get a dough.
4. Shape the dough into two flattened logs of about 6 x 3 cm on a parchment-lined baking sheet.
5. Brush the dough with the beaten egg.
6. Bake in the oven at moderate heat (180°C) for 25 minutes.
7. While still hot, cut the baked dough into thin slices less than 1 cm thick. Arrange slices on baking sheets without letting them touch.
8. Bake them for 5 minutes more in the oven to brown their surfaces.
9. Allow to cool before eating.

Variations

Increase the almond content: Use 150 g almonds instead of 125 g and reduce flour to 130 g. The cookies will be denser, more pronounced in almond flavor, and slightly more tender.

Add orange zest: Replace or supplement the lemon zest with orange zest (about ½ orange). Orange pairs warmly with cinnamon and almonds without changing the texture.

Use sliced or flaked almonds: Substitute whole almonds with sliced or flaked almonds in the same weight. They’ll distribute more evenly through the dough and create a finer crumb structure.

Double the cinnamon: Increase cinnamon to 2 teaspoons if you prefer a spicier, warmer profile. The second bake will deepen the spice notes without burning.

Toast the almonds first: Before adding them to the dough, lightly toast the raw almonds at 160°C for 8–10 minutes, then cool completely. This intensifies their flavor and adds a subtle roasted depth.

Tips for Success

Whip the egg and sugar thoroughly: Whipping until very foamy aerates the mixture and gives the cookies their characteristic light crumb. If you skip this step or rush it, the final texture will be dense and heavy.

Cut while hot: The baked logs firm up quickly as they cool. Cut them while they’re still warm from the oven—once cool, they’ll crumble or crack. A serrated knife works better than a straight blade.

Don’t let slices touch on the second bake: Arrange them in a single layer with space between each slice so heat circulates evenly and browning is uniform.

Test for doneness after the second bake: The slices should be golden and feel completely dry to the touch. If they’re still soft in the center, give them another minute or two—they’ll continue to harden as they cool.

Freeze the logs before slicing: If you prefer to bake and slice them later, you can freeze the baked logs for up to 2 weeks, then slice and finish-bake them straight from frozen (add 1–2 minutes to the baking time).

Storage and Reheating

Store cooled carquinyoli in an airtight container at room temperature for up to 2 weeks. They keep longer than most cookies because of the twice-baking process, which removes moisture. For longer storage, freeze them in an airtight freezer bag for up to 3 months.

You don’t need to reheat them—they’re meant to be eaten at room temperature or slightly warm from the oven. If they soften during storage, return them to a 160°C oven for 3–5 minutes to crisp them back up.

FAQ

Can I use blanched or sliced almonds instead of whole raw almonds?

Yes. Blanched almonds will produce a milder, slightly sweeter flavor and lighter-colored cookies. Sliced almonds will incorporate more evenly and create a finer texture. Use the same total weight.

What should the dough look like after I stir in the flour and almonds?

It should be a thick, cohesive dough that holds together but isn’t sticky. If it feels too dry, it won’t shape properly; if it’s too wet, the logs will spread in the oven. The mixture should clump easily when you press it.

Why does the recipe call for two separate eggs—one whole and one beaten?

The whole egg is whisked with sugar to create the foamy base that gives the cookies their light structure. The beaten egg is a wash brushed onto the shaped dough to create a shiny, even golden crust during the first bake.

Can I bake both stages in a convection oven?

Yes, but reduce the temperature to 160°C and watch the cookies closely during the second bake. Convection ovens brown faster, so the slices may finish in 3–4 minutes instead of 5.