Carquinyoli
Carquinyolis are traditional dry and sweet pastries that are made in many Catalan towns, but they stand out for their name those made in Espluga de Francolí and Caldes de Montbui. The first recipes for carquinyolis are from a century and a half ago.
Carquinyolis are basically made with eggs, milk, sugar, flour and almonds, but each pastry chef adds his personal touch. The dough obtained is given an elongated shape, baked and cut into small pieces. They are hard and crunchy in texture and with a taste marked by almonds. They are eaten alone or accompanied by milk, coffee, chocolate, sweet wine or ratafia.
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Productes de la terra
Bread, cakes and sweets
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
They are sold wholesale, and also in paper and plastic bags, in many pastry shops throughout Catalonia.
Attributes and nutritional properties
Carquinyolis are a source of concentrated energy, since their water content is quite low. Its content of carbohydrates, both simple and complex, and the unsaturated fats provided by almonds stand out. They are a good option to take an excursion and recover energy.
