Legendary Dishes | Carquiñolis / Carquinyolis (sweet almond biscuits)

ANDORRA CATALONIA SPAIN

Made with whole unskinned almonds, eggs, flour, milk and sugar, these delightful biscuits have been a feature of Catalan confectionary since the 1800s, each town with its own artisanal secret. They are distinquished by a strong almond flavour and hard, cruncy texture.

Among these are the carquinyolis of Sant Quintí de Mediona where the shop Escalfet has specialised in artisan and chocolate carquinyolis since 1886.

  • 175 g white wheat flour
  • 100 g almonds with skins
  • 100 g sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 2 lemons, zest

Preheat oven to 180ºC.

Break the whole egg into a bowl, add the sugar and zest, whisk into a foam

Add the flour, baking powder and, if using, the cinnamon.

Work gently into a loose dough.

Add the almonds to the dough, roll into a long sausage shape 3 centimetres wide.

Transfer to a baking tray lined with non-stick paper.

Divide in two, wash each piece with egg yolk.

Bake for 25 minutes.

Take out of the oven, leave to rest for 10 minutes on the tray.

On a board cut each piece at 1 centimetre intervals. Place back on the tray.

Bake for 10 minutes, turn over and bake for a further 10 minutes.

Place the biscuits on a rack to cool.


Indigenous Ingredients

Almonds
Wheat