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Catalan Biscotti

24 Cookies

45 minutes Plus cooling

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These simple, rustic cookies are our spin on carquinyolis, or Catalonian biscotti. Traditionally, the dough is baked in slightly flattened logs, then the logs are sliced and the slices are baked again until dry and crunchy. We, however, opted to bake the cookies once, not twice, so their interiors are satisfyingly chewy while the exteriors are crisp. The cookies are the perfect accompaniment for a cup of coffee or a glass of dessert wine. Stored in an airtight container at room temperature, they will keep for up to a week.

24

Cookies

Tip

Don't use marzipan in place of the almond paste; though the two are similar, they are not interchangeable (marzipan is sweeter and softer than almond paste). Don’t discard the egg yolk after separating the second egg to make the dough—you’ll need the yolk to brush onto the cookies so that they bake up with a rich golden sheen.

45 minutes

Plus cooling

Ingredients

  • 195

    grams (1½ cups) all-purpose flour, plus more for dusting the counter

  • ¾

    teaspoon baking soda

Directions

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Reviews
Michele R.

Delicious outcome for flavor and texture, sweet enough but not too much, made per recipe and yield 24 cookies. Keeper. A couple of notes. Dough is soft enough that after shaping into log they 'squish' out of shape into oval-tangle when cutting. If trying to keep the round-ish log shape in the cookies, after cutting shape gently back to round with fingers before putting on cookie sheet. Next time we'll probably refrigerate the log for 45 min 'ish' to see if it will keep shape better when cutting. Also would reduce recommended baking time from 20-25 min specified to 18-20 min. In our well calibrated oven 20 min was almost a 'tick' too much. My Italian hubby - primary baker in our fam - says since stretch was made to call these once baked treats biscotti - twice baked - he'll offer they are brutti ma buoni - ugly but good! Big hit at end of Tapas style Spanish meal and next day.

Halina T.

I made these cookies today. My dough turned out very wet, so I added a bit more flour, but was challenging to form into a log. Maybe refrigeration would have helped, or more flour. I ended up putting dollops of dough on the baking sheets, and they ended up coming out ok. I did cut the baking time as suggested above, to 19 minutes. That might have still been too much. The flavor was more muted than I expected, but they are ok. I will try again another time, but any tips appreciated.