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Crisp-chewy cookies as good for snacking as for dunking

Catalan Biscotti

Appears in July-August 2019

45 minutes Plus cooling

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Catalan Biscotti

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

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MAY 2022
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