Carquinyolis

Carquinyolis Recipe from France - Ingredients, Preparation & Tips

Region / culture: France | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Carquinyolis, also known as Catalan biscotti, are a traditional Spanish almond biscuit that is perfect for dipping in coffee or enjoying as a sweet treat. These crunchy cookies are flavored with aniseed, cinnamon, and almonds, making them a delicious and aromatic snack.

History

Carquinyolis have been enjoyed in Catalonia for centuries, with their origins dating back to the Middle Ages. Originally made with just almonds and sugar, the recipe has evolved over time to include a variety of spices and flavors. Today, carquinyolis are a popular dessert in Spain and are often served during special occasions and holidays.

Ingredients

3 eggs
1 cup confectioners' sugar
1 cup flour
1 tbsp ground aniseed
1 tbsp ground cinnamon
1.25 tsp active dry yeast
0.5 lemon, zest of
1.25 cup toasted almonds

How to prepare

First, preheat the oven to 375°F (191°C).
Secondly, take a baking sheet and line it with parchment paper. Set it aside.
Then, take a small bowl and beat 1 egg in it. Set it aside.
Next, fit your standing mixer with the paddle attachment.
Place sugar, flour, anise, cinnamon, yeast, and zest into the standing mixing bowl. Mix well with the paddle.
Beat in the remaining 2 eggs one at a time on high speed, mixing well after each addition.
Remove the bowl from the mixer and fold in the almonds.
Turn the dough out onto a well-floured surface and divide it in half.
Lightly flour your hands to prevent sticking, then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
Brush off excess flour from the dough with a dry pastry brush.
Carefully transfer the dough cylinders to the prepared sheet pan, placing them approximately 4 inches apart.
Brush the dough cylinders with the beaten egg set aside at the beginning of the process.
Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until the crust is shiny and dark brown (not burnt) in color.
Remove from the oven when done and allow them to cool slightly.
Slice on the bias into 0.5-inch thick cookies and transfer the biscotti to a wire rack to allow them to cool completely.
Store the biscotti in an airtight container for up to 3 days.

Variations

Add in dried fruit such as raisins or cranberries for a fruity twist.
Drizzle melted chocolate over the biscotti for a decadent touch.
Swap out the almonds for your favorite nuts such as pistachios or walnuts.

Cooking Tips & Tricks

Make sure to mist the dough and oven with water while baking to create a shiny crust on the biscotti.

- Store the biscotti in an airtight container to keep them fresh and crunchy.

- Feel free to customize the recipe by adding in your favorite nuts or spices for a unique twist on this classic treat.

Serving Suggestions

Carquinyolis are best enjoyed with a cup of coffee or tea for a sweet and crunchy treat.

Cooking Techniques

Be sure to mist the dough and oven with water while baking to create a shiny crust on the biscotti.

- Allow the biscotti to cool completely on a wire rack before storing them in an airtight container.

Ingredient Substitutions

You can use almond extract instead of ground almonds for a stronger almond flavor.

- Swap out the aniseed for fennel seeds for a different flavor profile.

Make Ahead Tips

You can prepare the dough for carquinyolis ahead of time and store it in the refrigerator for up to 2 days before baking.

Presentation Ideas

Arrange the sliced biscotti on a decorative platter for a beautiful presentation at your next gathering.

Pairing Recommendations

Carquinyolis pair well with a glass of sweet dessert wine or a hot cup of espresso.

Storage and Reheating Instructions

Store the carquinyolis in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (177°C) oven for a few minutes until warm and crispy.

Nutrition Information

Calories per serving

Each serving of carquinyolis contains approximately 150 calories.

Carbohydrates

Each serving of carquinyolis contains approximately 15 grams of carbohydrates.

Fats

Each serving of carquinyolis contains approximately 8 grams of fats.

Proteins

Each serving of carquinyolis contains approximately 4 grams of proteins.

Vitamins and minerals

Carquinyolis are a good source of vitamin E, magnesium, and calcium.

Alergens

Carquinyolis contain almonds and eggs.

Summary

Carquinyolis are a delicious and crunchy almond biscuit that is a great source of carbohydrates, fats, proteins, and essential vitamins and minerals. However, they do contain allergens such as almonds and eggs, so be mindful of any dietary restrictions.

Summary

Carquinyolis are a delicious and crunchy almond biscuit that is perfect for enjoying with a cup of coffee or tea. With a hint of aniseed and cinnamon, these cookies are a delightful treat that is sure to please your taste buds. Enjoy them as a snack or dessert for a taste of Catalonia in your own home.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a hot summer day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was hit with the delightful aroma of almonds and vanilla. Maria was busy bustling around the kitchen, humming a tune as she prepared a batch of delicious Carquinyolis.

I had never heard of Carquinyolis before, but Maria explained that they were a traditional Catalan biscuit, similar to biscotti. She told me that she had learned the recipe from her mother, who in turn had learned it from her own grandmother. The recipe had been passed down through the generations, each one adding their own special touch to it.

I watched in awe as Maria expertly mixed together the flour, sugar, and eggs, before folding in the toasted almonds and a dash of vanilla extract. She shaped the dough into long, thin logs and placed them on a baking sheet, ready to be baked to golden perfection.

As the Carquinyolis baked in the oven, Maria regaled me with stories of her childhood in Catalonia, and how her family would gather around the table to enjoy these crunchy biscuits with a cup of coffee or a glass of sweet wine. I could practically taste the nostalgia in the air as she spoke, and I knew that I had to learn how to make these Carquinyolis for myself.

After the biscuits had cooled, Maria sliced them into delicate slices and offered me a taste. The first bite was pure bliss – crunchy, nutty, and just the right amount of sweetness. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I perfected my own version of Carquinyolis, adding a touch of orange zest and a sprinkling of cinnamon for extra flavor. I would bake them for special occasions, like Christmas and birthdays, or simply as a treat to enjoy with a hot cup of tea on a lazy Sunday afternoon.

As I grew older, I found myself sharing the recipe with friends and family, just as Maria had shared it with me. I loved seeing the joy on their faces as they tasted the Carquinyolis for the first time, savoring the flavors and textures that had been passed down through the generations.

Now, whenever I bake a batch of Carquinyolis, I am transported back to that summer day in Maria's kitchen, surrounded by love, laughter, and the comforting scent of almonds and vanilla. The recipe may have originated in Catalonia, but it has found a special place in my heart and my kitchen, a reminder of the power of tradition and the joy of sharing food with those we love.