Carquinyolis Almond Biscotti
Delight your senses with Carquinyolis Almond Biscotti, a classic Catalan treat celebrated for its irresistible crunch and nutty sweetness. These twice-baked delights combine golden whole almonds with a lightly sweetened dough infused with a hint of vanilla and optional zesty lemon for a bright, aromatic twist. Perfectly crisp and golden, these biscotti are easy to prepare in just 15 minutes of hands-on time, and their long shelf life makes them ideal for gifting or enjoying as a snack alongside coffee or dessert wine. Whether you're savoring them fresh or dipping them for an extra layer of indulgence, Carquinyolis bring a taste of Mediterranean charm to your kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 large Eggs
- 150 grams Almonds (whole, unpeeled)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Lemon zest (optional)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. If using, add the lemon zest at this stage.
In a separate small bowl, beat the eggs lightly and mix in the vanilla extract.
Gradually pour the wet mixture into the dry ingredients, stirring until a dough begins to form.
Add the whole almonds to the dough and knead gently with your hands until they are evenly distributed.
Divide the dough into two equal portions. Shape each portion into a log roughly 3 cm (1 inch) thick and 25 cm (10 inches) long. Place the logs onto the prepared baking sheet, leaving space between them as they will expand slightly.
Bake in the preheated oven for 20 minutes or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Lower the oven temperature to 140°C (285°F).
Using a serrated knife, slice the logs diagonally into 1 cm (1/3 inch) thick pieces.
Arrange the slices cut-side up on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden.
Allow the carquinyolis to cool completely on a wire rack. Once cooled, store them in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 158.0 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
