Carquinyolis are traditional Catalan versions of biscotti, similar to the Tuscan cantuccini. They are made with a mixture of flour, eggs, sugar, and toasted almonds, and sometimes anise and lemon. The almonds used should be left unpeeled and soaked in water before being added to the mix. The resulting biscuits, about 1 cm thick, are typically baked twice.

Carquinyolis are served as a dessert, typically accompanied by a glass of sweet wine on the side. Variations on these biscuits, apart from the original cantuccini, also exist in Aragon, the Balearic Islands, Occitania, and Sicily.