Carquinyoli (Catalan Almond Cookies)

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Introduction

Carquinyoli are crisp, twice-baked Catalan almond cookies—delicate on the inside, golden and crunchy on the outside—made with whole raw almonds, lemon zest, and a light egg foam. The two-stage bake gives them their signature texture: a quick initial bake sets the dough, then slicing and a second brief bake creates the snap. They’re best eaten the day they’re made, perfect with coffee or tea.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 24–30 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: Use 125 g whole raw hazelnuts in place of almonds. This shifts the flavor profile toward deeper, nuttier notes and works especially well if you reduce the cinnamon slightly.

Add candied citrus peel: Chop 30 g candied lemon or orange peel finely and fold it into the dough after step 3. This adds texture and a sweet-tart brightness that complements the almond base.

Use orange zest instead of lemon: Replace the lemon zest with orange zest for a warmer, less sharp citrus note that pairs well with the cinnamon.

Increase spice: Add 1/4 teaspoon ground clove or nutmeg to the flour mixture for deeper warming spice. Start small—these additions intensify in the oven.

Make a thinner, crunchier cookie: Slice the baked logs slightly thinner (about 0.75 cm) and extend the second bake by 2–3 minutes. This reduces the soft interior and produces a more uniform crunch throughout.

Tips for Success

Whip the egg and sugar well: The foamy egg mixture is what gives these cookies their light, airy crumb. Use an electric mixer or whisk vigorously for at least 2–3 minutes until the mixture is pale and increased in volume.

Don’t skip the hot-cut step: Slice the logs while they’re still warm from the oven. Once cooled, they’ll crack or shatter when you try to cut them cleanly.

Arrange slices without touching: When you place the slices on the baking sheet for the second bake, space them so they don’t touch. This ensures even browning on all exposed surfaces and prevents them from sticking together.

Cool completely before eating: The cookies will continue to crisp as they cool to room temperature. Eating them while warm will give you a softer, cake-like texture rather than the desired crunch.

Use whole raw almonds, not blanched: Whole almonds add visual texture and a more complex flavor. Blanched almonds would make the cookies paler and slightly less flavorful.

Storage and Reheating

FAQ

Can I make these without a mixer? Yes. Use a whisk and beat the egg, sugar, and lemon zest by hand for about 5 minutes until pale and foamy. It takes longer but produces the same result.

Why did my cookies turn out soft instead of crispy? The second bake was likely too brief or the oven temperature too low. Ensure your oven is preheated to 180°C and bake the slices for the full 5 minutes, checking that the surfaces are golden brown.

Can I use sliced or slivered almonds instead of whole almonds? Whole raw almonds are preferable because they add structure and don’t break down during mixing. Slivered almonds will work but will create a finer, denser crumb and may brown faster in the second bake.

How do I know when the first bake is done? The logs should be light golden on top and set but still slightly soft in the center—the interior will firm up as they cool. A wooden skewer inserted into the thickest part should come out mostly clean with just a few moist crumbs.