Catalan almond carquinyolis
Hard, crunchy Catalan biscuits with whole almonds, baked in logs then sliced and dried again in the oven.
Active time30 min
Cooking25 min
Total1 h 45 minResting : 1 h
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Ingredients
- 1 unwaxed lemon
- 5 g unsalted butter
- 4 medium eggs, both whites and yolks used
- 330 g whole raw skin-on almonds
- 350 g white wheat flour
- 330 g white sugar
Preparation
Wash the lemon and finely grate its zest, avoiding the white pith. Take eggs out of the fridge for about 20 minutes, then crack them and separate whites and yolks. Whip whites. Once foamy gradually add sugar and continue until firm. Gently fold in yolks and zest, then 330 g sifted flour. Fold in whole almonds with a spatula.
1 unwaxed lemon4 medium eggs, both whites and yolks used330 g whole raw skin-on almonds350 g white wheat flour330 g white sugar- bowls
- electric whisk
- sieve
- spatula
- fine grater
Preheat a fan oven to 200 °C. Grease a 40 × 30 cm tray with the butter. Use the remaining 20 g flour to lightly dust tray and log surfaces. Form logs about 4.5 cm wide, spaced to expand without adding more flour. Bake for about 15 minutes until set and almost cooked through.
5 g unsalted butter- fan oven
- tray
- spatula
- small sieve
- oven gloves
Carefully cut the hot logs into slices about 1 cm thick with a serrated knife. Lay them flat on baking trays without overlapping. Bake the trays one after another for about 5 minutes each in the same oven, until the biscuits are dry and golden. Cool completely on a rack for about 30 minutes. They harden further as they cool.
- oven gloves
- serrated knife
- board
- trays
- fan oven
- rack
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration