Carquinyoli (Catalan Almond Cookies)

Introduction

Carquinyoli are twice-baked almond cookies from Catalonia, crisp on the outside and dense within, flavored with cinnamon and bright lemon zest. The recipe starts with a single foamy egg mixture, requires just one bowl, and takes about 35 minutes total. They’re ideal for dunking in coffee or serving as a simple dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 12–14 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 hazelnuts or pistachios – Use the same weight of either nut, whole or roughly chopped, for a different flavor profile and slightly different texture.

Add a pinch of nutmeg or clove – Stir either spice into the flour mixture (start with 1/4 teaspoon) to deepen the warm spice notes without overpowering the lemon.

Use orange zest instead of lemon – Replace the lemon zest with zest from one orange for a sweeter, slightly less acidic cookie.

Toast the almonds before use – Lightly toast whole almonds in a dry skillet or oven at 160°C for 8 minutes, then cool, to intensify their nutty flavor.

Make them thinner and crispier – Cut the slices even thinner (about 0.5 cm) and add 2–3 minutes to the second bake for a more fragile, glass-like texture.

Tips for Success

Whip the egg and sugar until very foamy – This incorporates air that lifts the cookies and creates their characteristic dense-but-light crumb; don’t skip this step or rush it.

Cut the logs while they’re still hot – They’ll be pliable enough to slice cleanly without crumbling; if they cool, they become brittle and shatter.

Don’t let slices touch on the baking sheet – They need space for air to circulate and brown evenly on all sides during the second bake.

Watch the second bake closely – The cookies go from golden to over-browned very quickly in those final 5 minutes; set a timer and check at 4 minutes.

Cool completely before storing – Any residual warmth will trap steam and soften them; spread them on a wire rack for at least 30 minutes.

Storage and Reheating

FAQ

Can I make the dough ahead and bake it later? Yes. Cover the shaped logs with plastic wrap and refrigerate for up to 12 hours, then bake from cold; add 2–3 minutes to the first bake time.

My first bake didn’t brown much—is that okay to slice? The logs should be set and firm to the touch but still pale. If they’re undercooked and soft, bake 2–3 minutes longer before slicing. The second bake will do most of the browning.

Can I use sliced or blanched almonds instead of whole almonds? Whole almonds are traditional and give the best texture, but blanched or sliced almonds work. Sliced almonds will break into smaller pieces during mixing and create a more uniform crumb; blanched whole almonds will behave similarly to raw.

Why are my cookies too hard or taste bitter? Overbaking during the second bake is the most common cause. Keep a close eye on them after 4 minutes and remove them as soon as the flat surfaces turn golden. If they taste bitter, the almonds may have been scorched; use fresh nuts and avoid toasting before adding to the dough.