Homemade Carquiñoles: 5 Irresistible Steps to Perfect it
Carquiñoles, also known as carquinyolis in Catalan, are crunchy almond cookies that have become an emblematic sweet in Catalonia, especially in the region of Girona. Often compared to Italian biscotti or French croquants aux amandes, these double-baked delights are an essential treat for coffee breaks, festive gatherings, and even as an elegant edible gift.
Ingredients
- 250 g All-purpose flour (about 2 cups)
- 200 g Granulated sugar (1 cup)
- 2 Large eggs
- 1 tsp Baking powder
- 1 Pinch of salt
- 200 g Raw almonds with skin (about 1 ⅓ cups)
- 1 tsp Ground cinnamon or anise powder (optional)
- Zest of 1 lemon (optional but recommended)
Instructions
- Preheat and Prepare:Preheat your oven to 180°C (350°F).Line a baking tray with parchment paper.
- Mix the Dough:In a bowl, whisk together flour, baking powder, salt, and optional cinnamon.In another bowl, beat the eggs with sugar until smooth and creamy. Add the lemon zest if using.Gradually incorporate the dry mix into the wet mix. Add the almonds and stir until just combined.The dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour.
- Shape the Logs:Divide the dough into 2 logs (around 5 cm / 2 inches wide).Place them on the tray and slightly flatten the top.
- First Bake:Bake for 25–30 minutes until the surface is golden and set.Remove and let rest 10–15 minutes on a rack.
- Slice and Second Bake:Slice the logs diagonally (1.5 cm thick).Arrange the slices cut-side up on the tray.Bake a second time for 10 minutes, flip, then 10 more minutes (total of 20 minutes) at 170°C (340°F) until golden and crisp.
Notes
Storage Tips:
- Let cool completely before storing.
- Store in an airtight tin or container at room temperature.
- Keeps fresh and crunchy for 2–3 weeks.