Carquinyols

Carquinyols

By
From
Catalonia
Makes
20
Photographer
Laura Edwards

These carquinyols are just so good that it’s hard to stop eating them once you start. My mum always tells me not to eat them when they’re still warm … but I just can’t resist. Sorry, Mum!

It’s a double-baked biscuit, very similar to the Italian cantuccini biscuit that I also love with a coffee.

Marinating the almonds in the alcohol gives a great flavour to the biscuit and here I use anise liqueur, but use any that you like since the result will be the same.

Ingredients

Quantity Ingredient
120g whole blanched almonds
50ml anise or any other liqueur
1 large free-range egg
100g caster sugar
175g plain flour
1 orange, finely grated zested
1 teaspoon baking powder
pinch ground cinnamon
pinch sea salt

Method

  1. Preheat the oven to 180°C.
  2. Soak the almonds in the anise for 10 minutes (or you can soak in water). Beat the egg and sugar together until pale and fluffy then fold in the flour, orange zest, baking powder, cinnamon and salt.
  3. Drain the almonds and fold in. Divide the dough in half and roll into two sausage shapes. Put on a baking tray lined with baking paper and cook for 30 minutes until very lightly golden.
  4. Remove and, while still warm, cut into 5 mm thick slices. Place these flat (cut side up) on the baking tray and return to the oven for a further 5 minutes until golden brown and crunchy. Leave to cool on a wire rack.
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