Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup cashews, roughly chopped
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the eggs with an electric mixer until light and frothy.
4. Add the vegetable oil, lemon juice, and lemon zest to the eggs and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped cashews.
7. Divide the dough in half and shape each half into a log about 12 inches long.
8. Place the logs on the prepared baking sheet, leaving about 3 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden brown.
10. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
11. Using a sharp knife, slice the logs into diagonal pieces about 1/2 inch thick.
12. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the slices are golden brown and crispy.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C)
Serving size:
This recipe makes about 24-30 slices.
Nutritional information:
Per slice:
Calories: 130
Fat: 7g
Saturated Fat: 1g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 8g
Protein: 2g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of cashews.
- Orange zest and juice can be used instead of lemon.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Dip the finished carquinyoli in melted chocolate for an indulgent treat.
Tips and tricks:
- Make sure to chop the cashews into small pieces so they distribute evenly throughout the dough.
- If the dough is too sticky to handle, dust your hands with flour before shaping it into logs.
- For extra lemon flavor, add a few drops of lemon extract to the dough.
Storage instructions:
Store the carquinyoli in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the carquinyoli, place them in a 350°F (180°C) oven for 5-10 minutes, or until they are warm and crispy.
Presentation ideas:
Arrange the carquinyoli slices on a platter and sprinkle with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish the carquinyoli with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
Serve the carquinyoli with a cup of coffee or tea for a delicious afternoon snack.
Suggested side dishes:
These carquinyoli are perfect on their own, but they would also pair well with a fruit salad or a cheese board.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the dough is too wet, add a tablespoon of flour at a time until it reaches the right consistency.
- If the carquinyoli slices are too soft, bake them for an additional 5-10 minutes until they are crispy.
Food safety advice:
Make sure to store the carquinyoli in an airtight container to prevent them from becoming stale or moldy.
Food history:
Carquinyoli is a traditional Catalan biscuit that is often served with coffee or dessert wine. It is similar to Italian biscotti and is typically made with almonds.
Flavor profiles:
These carquinyoli are sweet and nutty with a bright lemon flavor.
Serving suggestions:
Serve the carquinyoli on a platter with a cup of coffee or tea for a delicious afternoon snack.
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