Carquinyoli (Catalan Almond Cookies)

PIn it

Introduction

Carquinyoli are twice-baked almond cookies from Catalonia with a delicate, crunchy texture and warm spice from cinnamon and fresh lemon zest. The dough is shaped into logs, baked, then sliced and toasted to crisp the cut surfaces. They’re sturdy enough for dunking in coffee or tea and keep well for several days.

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

Swap almonds for other nuts. Use the same weight of whole hazelnuts, pistachios, or a mix. The flavor will shift but the texture remains crisp.

Add anise or fennel. Include ½ teaspoon of ground anise seed in the flour mixture for a subtle licorice note that pairs well with the lemon.

Brown the almonds first. Toast the whole almonds in a dry pan for 3–4 minutes before adding them to the dough. This deepens the nutty flavor.

Double the lemon zest. Use 2 lemons instead of 1 for a brighter, more pronounced citrus bite.

Brush with a glaze. Once cooled, brush slices lightly with a thin glaze made from powdered sugar and lemon juice for extra sweetness and shine.

Tips for Success

Whip the egg and sugar thoroughly. The foamy texture from step 2 creates lift and crumb structure; stop when the mixture is pale and thick, about 2–3 minutes with an electric mixer.

Cut while hot. The logs set as they cool, making them harder to slice cleanly. Work quickly after the first bake, using a serrated knife in a gentle sawing motion.

Space slices apart on the second bake. If slices touch, they’ll steam and soften instead of crisping. Aim for at least 1 cm of space between each piece.

Don’t overbake the second round. Five minutes is usually enough to brown the cut surfaces; add 1–2 minutes only if they’re still pale. Overbaking dries them out.

Use raw almonds, not roasted. Raw almonds stay firmer and less oily in the dough, giving a better crumb structure.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay crisp if kept dry. You can also freeze them in an airtight freezer bag for up to 2 months; thaw at room temperature for 30 minutes before eating.

FAQ

Why do I need to bake twice? The first bake sets the dough into firm logs; the second bake dries the cut surfaces and creates the signature crisp, crunchy texture.

Can I make the dough ahead? Yes. Mix and shape the logs up to 8 hours before baking. Wrap tightly in plastic wrap and refrigerate. Bake straight from the fridge, adding 2–3 minutes to the first bake time.

What if my slices are too thick and don’t crisp in the second bake? You can return them to the oven for another 3–5 minutes. Alternatively, use a serrated knife and cut with a gentle sawing motion rather than pressing down, which crushes the structure and makes slices uneven.

Can I use ground almonds instead of whole? No. Ground almonds absorb moisture unevenly and will make the dough dense and oily rather than light and crisp.