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.