Carquinyolis are among the best-known dry biscuits in Catalonia. Although they are made in many towns, the carquinyolis from Caldes de Montbui, Vic, Cardedeu and L’Espluga de Francolí are particularly famous. You can experiment with different types of nuts. Each one gives a distinctive flavour and makes a different carquinyoli. If you replace a third of the wheat flour with buckwheat flour, you will get a carquinyoli with a very unusual flavour.
Heat the oven to 170°C.
Place the sugar, flour, butter, eggs, yeast and grated lemon rind in a bowl. Mix well until the mixture is smooth.
Add the nuts and mix again.
Divide the dough into four equal parts and spread it in rectangles measuring 7 x 25 centimetres on an oven tray covered with greaseproof paper.
Cook for about a quarter of an hour until golden all over.
Remove from the oven and cut into small portions of 1 centimetre.
Return them to the oven until they are crisp and golden. Once cooked, remove and allow to cool, then store in an airtight box.