Carquinyolis: dry almond biscuits

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These almond biscuits are typical of the Northeast part of Spain, namely Catalonia and Valencia but also Balearic Islands and Aragon. This recipe is a perfect example of the traditional sweets in Spain: few ingredients, among them almonds. And on top, the recipe doesn’t include oil or butter. If you decide to soak the almonds in anise liqueur you will get a very typical Mediterranean scent. There is only one warning about them: you need strong teeth to eat them as they are completely dry. I’ve been eating them many times since my childhood, and two weeks ago a colleague brought me some for Christmas, and I suddenly remembered the goodness of this treat. So I immediately decided to share with you this recipe. I hope you try it out. Enjoy!


-100 gr raw almonds
-170 gr wheat flour
-100 gr cast sugar
-1 egg
-1 tsp baking powder
-1 tsp cinnamon
-1 pinch of salt
-Lemon zest


1-Soak the almonds in anise liqueur / water for about 10 minutes
2-Beat the egg with the sugar until you get a pale-yellow color
3-Sieve the flour and mix with the baking powder, cinnamon, salt and lemon zest
4-Add the egg and sugar mixture to the flour and work with the help of a spatula
5-Drain the almonds and incorporate them into the dough
6-Form a couple of baguettes and spread on top some egg yolk for getting nice color
7-Put in the oven at 180ºC /360ºF for about 30 min. Carefully slice the baguettes in 1 cm thick slices and put back in the oven for about 5 minutes each side to get a nice golden brown color in both sides The cookies have to be completely dry. Store them in a metallic can

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