Rosegones: the perfect sweet biscuit 

The rosegón is a traditional Valencian Community biscuit, although they are also commonly found in the Balearic Islands and Catalonia. In the latter territory, rosegones tend to be known as carquiñoles, although essentially, they are the same delicious food. Incidentally, it’s worth mentioning that rosegón comes from the word “rosegar”, which means to “chew” in Castilian. This explanation gives you the idea that there is some chewing involved with this sweet biscuit.  

The almond rosegones are notable mainly because of their hard consistency and because of the presence of nuts in their ingredients. Nuts are perfect for providing the body with energy, so this is a tasty option for different times of the day, whether at breakfast, as a snack or to accompany a drink or a coffee at any time of the day.  

It couldn’t be easier to make home-made rosegones: all you need is flour, eggs, sugar and almonds. Sometimes, you can also add lemon zest or even honey. The oven is essential for them to be suitably dry.  

By the way, did you know that rosegones also share the same ingredients as Italian cantuccini?  More so, it is believed that recipes for biscuits with these dry characteristics have been around for centuries (possibly as another way of giving food a longer life before it went off). But, without further ado, let’s take a step-by-step, detailed look at how to make rosegones. 

Making rosegones

To make rosegones, follow the recipe below. It’s very easy and quick to make. We assure you! 

As for ingredients, make a note: 

• 3 eggs (2 for the dough and the yolk from the third egg for brushing)
• 200 g sugar
• 250 g unpeeled raw almonds
• 400 g flour
• 1 teaspoon cinnamon
• 1 lemon (zest only)
• 10 g Royal-type yeast

Perfect almond rosegones require the following steps. Let’s go! 

1. The first thing to do is to beat the two eggs, sugar cinnamon and lemon zest in a bowl. Mix everything well. 

2. Then, add the flour and yeast and mix until you have an even mixture. 

3. When the mixture is ready, add the whole almonds. Continue mixing for a while until the almonds are evenly spread throughout the mixture. 

4. Then, divide the mixture in two and, with wet hands, shape it into two baguette-shaped breads. Place them on an oven tray lined with oven paper and brush the surface of the breads with the yolk of the remaining egg. Bake for between 20 and 25 minutes at 180 degrees. 

5. Remove the breads from the oven and cut them into diagonal slices of about 2 cm thickness using a non-serrated knife. Then place them on another oven tray and toast them for 5 to 10 minutes at 200 degrees. Let them cool and voilà!

Your delicious rosegones will now be ready to eat. Enjoy them!