Carquinyoli (Catalan Almond Cookies)
Carquinyoli are crisp Catalan almond cookies that work much like biscotti, baked twice so they keep for days. The dough contains no butter or oil, only an egg whipped with sugar until foamy, which gives a dry, snappy crumb that suits dunking. Whole raw almonds stay in the dough, so each slice shows them off, and lemon zest and cinnamon add a gentle perfume. Slicing the logs while hot is the key step.
Instructions
Mix the flour, cinnamon and baking powder together in a bowl and set aside.
In a second bowl, combine the egg, sugar and lemon zest. Whip the mixture until it is very foamy.
Stir the flour mixture and the whole almonds into the foamy egg mixture until it forms a dough.
On a parchment-lined baking sheet, shape the dough into two flattened logs, each about 6 x 3 cm. Brush the tops and sides with the beaten egg.
Bake the logs at 180°C for 25 minutes.
While the logs are still hot, cut them into thin slices less than 1 cm thick. Lay the slices on baking sheets so that none of them touch.
Return the slices to the oven for 5 minutes, until the surfaces have browned. Let the cookies cool completely before eating.
Make it personal.
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