Carquinyoli (Catalan Almond Cookies)

Introduction

Carquinyoli are crisp, twice-baked Catalan almond cookies with a distinctive oblong shape and cinnamon-lemon flavor. The dough is baked as logs, sliced while still hot, then returned to the oven to dry and brown—a technique that creates their signature crunch. These keep well in an airtight container and work as a morning biscuit with coffee or a light dessert.

Recipe Details

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

Toast the almonds first: Lightly toast the whole almonds in a dry skillet for 3–4 minutes before adding them to the dough. This deepens their flavor and adds a subtle roasted note.

Replace cinnamon with anise: Swap the cinnamon for 1 teaspoon ground anise seed for a more licorice-forward, less warming spice profile typical of some regional versions.

Add orange zest alongside lemon: Use zest from both a lemon and an orange (about ½ teaspoon each) instead of lemon alone to create a brighter citrus complexity.

Brush with a simple glaze: After the second bake, brush the cooled cookies with a thin icing made from icing sugar and a little water or lemon juice for a subtle sweetness and shine.

Substitute ground almonds for whole: Replace the 125 g whole almonds with 100 g ground almonds for a denser, less chunky crumb, though you may need to reduce moisture slightly by using a slightly smaller egg or reducing sugar by 5 g.

Tips for Success

Whip the egg and sugar until very foamy: This step incorporates air into the batter, which creates lift and a lighter texture in the final cookie. Use an electric mixer if you have one—it takes 2–3 minutes to reach the right consistency.

Don’t let the slices touch during the second bake: Arrange them in a single layer with a small gap between each piece so heat circulates evenly and they brown uniformly on both sides.

Slice while the logs are still hot: The dough is far easier to cut cleanly at this stage. If it cools completely, it becomes brittle and will shatter. Work quickly but carefully.

Watch the second bake closely: The 5-minute window is approximate—oven temperatures vary. Pull them out when the exposed edges just turn golden brown; too long and they’ll taste bitter.

Store in an airtight container once completely cool: Humidity is the enemy of crispness. If they soften during storage, a 5-minute warm-up in a 160°C oven will restore their crunch.

Storage and Reheating

FAQ

Can I make the dough ahead?

Yes. Mix and shape the dough into logs, cover with plastic wrap, and refrigerate for up to 12 hours. Bake directly from the fridge, adding 2–3 minutes to the first bake time.

Why do the cookies need to be baked twice?

The first bake cooks the dough through; the second bake removes moisture and crisps the exterior. This two-stage method is what creates their characteristic crunchy texture and allows them to stay crisp during storage.

Can I use sliced or slivered almonds instead of whole?

You can, but the texture will change. Sliced or slivered almonds distribute differently in the dough and will make the cookies more crumbly rather than studded with distinct almond pieces. Whole almonds are preferred.

What if the dough is too sticky to shape?

If the dough is very wet, refrigerate it for 30 minutes before shaping. If it still won’t hold a log shape, your egg may have been larger than average—dust your hands lightly with flour as you work, or mix in an extra tablespoon of flour to the dough.