Description
Traditional Catalan carquinyolis, crisp twice baked almond biscotti with whole almonds and a hint of lemon zest. Perfect for dipping into coffee or tea and ideal for make ahead treats.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup whole almonds
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest, freshly grated
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, granulated sugar, and baking powder.
- Add the eggs and lemon zest, mixing until a firm dough forms.
- Fold in the whole almonds until evenly distributed.
- Transfer the dough to the prepared baking sheet and shape it into a log about 2 inches wide.
- Bake for 25 minutes until lightly golden.
- Remove from the oven and let cool for about 10 minutes.
- Slice the log diagonally into 1/2 inch thick pieces using a sharp or serrated knife.
- Place the slices cut side down on the baking sheet and bake again for 10 to 12 minutes until crisp and dry.
- Allow to cool completely before serving or storing.
Notes
- Toast the almonds lightly before adding for deeper flavor.
- Slice while the log is still slightly warm to prevent crumbling.
- Store in an airtight container at room temperature for up to 2 weeks.
- Dip in melted dark chocolate for a richer variation.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg