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Foraging with Alexis Nikole Nelson.
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.
grams (1½ cups) all-purpose flour, plus more for dusting the counter
teaspoon baking soda
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