Catalan Almond Carquinyolis Cookies
Discover the delightful crunch of Catalan Almond Carquinyolis Cookies, a traditional treat hailing from the region of Catalonia, Spain. These twice-baked delights are infused with aromatic anise and cinnamon, delivering subtle spiced notes. Deliciously nutty with golden toasted almonds, these biscotti-like cookies are perfect partners to your favorite cup of coffee or tea. Whether shared with friends or savored solo, these cookies promise a journey of taste and texture. Inspired by a beloved recipe from SAVEUR magazine, these cookies are easy to make and hard to resist. Enjoy!
20
Servings
N/A
Calories
8
Ingredients
Ingredients
eggs
3
confectioners' sugar
1 cup
flour
1 cup
ground aniseed
1 tablespoon
ground cinnamon
1 tablespoon
active dry yeast
1 1/4 teaspoons
lemon zest
1/2 lemon (zested)
toasted almonds
1 1/4 cups
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper and set it aside.
2
In a small bowl, beat 1 egg and set it aside for brushing the dough later.
3
Using a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, flour, ground aniseed, ground cinnamon, active dry yeast, and lemon zest in the mixing bowl. Mix until well combined.
4
On high speed, beat in the remaining 2 eggs one at a time, ensuring each is mixed well before adding the next.
5
Remove the mixing bowl from the stand mixer and gently fold in the toasted almonds using a spatula.
6
Transfer the dough to a well-floured work surface and divide it into two equal portions.
7
With floured hands, shape each portion into a cylinder approximately 3 inches wide and 14 inches long, flattening slightly.
8
Carefully transfer the dough cylinders onto the prepared baking sheet, ensuring they are placed 4 inches apart.
9
Brush the dough with the reserved beaten egg to ensure a glossy finish.
10
Place the baking sheet in the oven and bake for 30 minutes. Mist the dough and the oven with water using a spray bottle every 10 minutes to achieve a shiny, dark brown crust.
11
Once baked, remove the cylinders from the oven and let them cool slightly. Slice each cylinder on the bias into 1/2-inch thick slices.
12
Arrange the sliced cookies on a wire rack to cool completely. Once cooled, store them in an airtight container for up to 3 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Catalan Almond Carquinyolis Cookies?
They are traditional twice-baked almond cookies from Catalonia, Spain, similar to biscotti.
What is the origin of Carquinyolis?
These cookies originate from the region of Catalonia in Spain.
How many servings does this recipe yield?
This recipe makes approximately 20 servings.
What are the primary flavors in these cookies?
The cookies are flavored with anise, cinnamon, lemon zest, and toasted almonds.
What is the recommended oven temperature for baking?
The oven should be preheated to 375°F (190°C).
How many eggs are needed for this recipe?
A total of 3 eggs are used in this recipe.
What is the purpose of the first egg mentioned in the instructions?
One egg is beaten and set aside to be used for brushing the dough before baking for a glossy finish.
Which dry ingredients are mixed first?
The confectioners' sugar, flour, ground aniseed, ground cinnamon, and active dry yeast are mixed together first.
Does this cookie recipe use yeast?
Yes, it uses 1 1/4 teaspoons of active dry yeast.
What type of citrus zest is required?
The recipe calls for the zest of 1/2 a lemon.
How should the almonds be prepared?
The recipe requires 1 1/4 cups of toasted almonds.
How do you incorporate the eggs into the dry mix?
Two eggs are beaten in one at a time on high speed using a stand mixer.
When should the toasted almonds be added?
The almonds should be gently folded into the dough using a spatula after the eggs are mixed in.
How should the dough be divided for shaping?
The dough should be divided into two equal portions on a well-floured surface.
What are the dimensions for shaping the dough cylinders?
Each portion should be shaped into a cylinder about 3 inches wide and 14 inches long.
How far apart should the dough be placed on the baking sheet?
The dough cylinders should be placed 4 inches apart to allow for spreading.
Why is the dough brushed with a beaten egg?
Brushing with egg ensures the cookies have a shiny, golden-brown finish.
How long do the cookies bake for the first time?
The dough cylinders are baked for 30 minutes.
Why do you need a spray bottle of water during baking?
Misting the dough and oven with water every 10 minutes helps create a shiny, dark brown crust.
How often should the oven be misted?
You should mist the dough and oven with water every 10 minutes during the 30-minute bake time.
When should the baked dough be sliced?
Remove the cylinders from the oven and let them cool slightly before slicing.
What is the recommended thickness for the cookie slices?
The cylinders should be sliced into 1/2-inch thick pieces.
How should the cookies be sliced?
The cookies should be sliced on the bias (diagonally).
Where should the cookies be placed to cool?
The sliced cookies should be arranged on a wire rack to cool completely.
How should Carquinyolis be stored?
They should be stored in an airtight container.
How long do these cookies stay fresh?
They can be stored for up to 3 days.
What are the best beverages to serve with these cookies?
They are perfect when paired with coffee or tea.
Are these cookies crunchy or soft?
They are known for their delightful crunch and toasted almond texture.
What type of sugar is used in this recipe?
This recipe uses 1 cup of confectioners' sugar.
What equipment is recommended for mixing the dough?
A stand mixer fitted with a paddle attachment is recommended for combining the ingredients.