Catalan Carquinyoli
Catalan Carquinyoli, also known as Biscotti in Italy, is a traditional almond biscuit that originates from Catalonia, a region in northeastern Spain. These crunchy delights are typically served with coffee, and they are a popular treat during local festivals and celebrations. The history of Carquinyoli dates back to medieval times, where they were favored for their long shelf-life, making them ideal for long journeys. The name "Carquinyoli" is said to be derived from the word 'carquinyar', which means to crunch in Catalan, perfectly describing its crunchy texture.
Ingredients
- 150g whole almonds
- 250g all-purpose flour
- 200g granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- Zest of one lemon
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preparation
Start by preheating your oven to 180°C (356°F). Line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Mix thoroughly to ensure the dry ingredients are evenly distributed.
In a separate bowl, beat the eggs with the sugar until the mixture is pale and creamy. Add the lemon zest and vanilla extract, blending well.
Gradually incorporate the dry ingredients into the wet mixture, stirring continuously until a dough forms. This dough should be slightly sticky yet manageable. Finally, fold in the almonds. The almonds add a delightful crunch to the Carquinyoli.
Cooking Process
Transfer the dough onto a lightly floured surface. Divide it into two equal portions. Shape each portion into a log about 25 cm long and 5 cm wide. Place the logs onto the prepared baking sheet, ensuring there is enough space between them as they will spread during baking.
Bake in the preheated oven for around 20-25 minutes. It’s essential to monitor the logs at this stage to prevent burning. When they are lightly golden, remove them from the oven and allow them to cool for about 10 minutes.
Using a serrated knife, cut each log diagonally into slices measuring approximately 1 cm thick. Lay the slices back on the baking sheet, with cut sides facing upward. Return them to the oven and bake for an additional 10-15 minutes on each side.
This secondary baking phase is crucial for achieving the classic crispiness of Carquinyoli. Once golden and crunchy, remove the slices from the oven and let them cool completely on a wire rack.
Enjoying Your Catalan Carquinyoli
Catalan Carquinyoli is best enjoyed with a cup of coffee or a glass of dessert wine like Moscatel or Vi de Glass. Its delightful crunch and rich almond flavors make it a perfect companion for any coffee break or end-of-meal treat.
To preserve the freshness of your Carquinyoli, store them in an airtight container. This allows them to retain their signature crunch for several weeks.
If you wish to add a modern twist to your Carquinyoli, consider incorporating other nuts or dried fruits like hazelnuts or cranberries into the dough. These additions bring new flavor dimensions while maintaining the traditional integrity of the biscuit.
Whether enjoyed plain or with added ingredients, Catalan Carquinyoli remains a beloved biscuit that offers a taste of Catalonia’s rich culinary heritage.