So are these almond lemon cookies or are they butter cookies with almonds and lemon? I’m not sure. I think they should just be called “delicious”. REALLY delicious! Yep, they are G O O D. And know what?… this cookie recipe is made with regular spelt flour AND whole grain spelt, cause I wanted to impart something a little bit healthy with these cookies. Even if it is just a little bit. But there are plenty of ground almonds and lemon juice, also healthy and exactly what makes these cookies so fabulous. Plus the butter. Not so much as my thumbprint cookies, but just enough to give them a tasty base. These cookies are lemony with just a touch of sweetness. In my opinion the perfect balance between sweet and tart. I think you are going to love them.
Almond lemon cookies are the perfect any occasion type of cookie
What I particularly love about these type of cookies is that they aren’t exclusively a Christmas cookie. With their tart lemony flavor they are perfect for serving at Easter, afternoon tea or simply because you love cookies and love to bake. That said. As someone who prefers cooking over baking, I have actually being enjoying baking cookies. Only because I like to make simple and easy cookies. And cookies to suit my taste. Not too sweet. But still sweet enough that everyone loves them. And they do! Again, I did my testing on colleagues. Well… with what was left of this last batch. My favorite Schwabe polished off about 20 (or was it 30?) of these in one afternoon. Not advisable. These are cookies after all and Christmas and a whole lot more cookies are yet to come. 😉
Since almonds and lemon are such a dream team together, it got me to thinking about what other nuts would work well too. Pretty sure ground hazelnuts would bet a hit with lemon or even orange for that matter. Mmmm hazelnut-orange cookies. Now there’s a thought. Definitely will give that a try.
But for now I have two more cookies recipes yet to come. A super simple recipe for another almond-lemon cookie. One that is quite different from this one. For one, there is no butter, instead it’s basically made with ground almonds, lemon and egg whites. And it’s fabulous. Second, a sugar-free cookie made with Medjool dates, almonds, and tahini. Super yum and a cookie you find you might just keep making all year round. Gotta love guilt-free snacks. And for today super easy, super tasty almond lemon cookies. 🙂
Lemon Almond Cookies
- 120 g almond meal
- 100 g spelt flour (Type 630)
- 60 g whole grain spelt flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon pure vanilla powder
- finely grated rind of 1 large organic lemon
- 90 g unsalted butter, softened
- 80 g organic beet sugar (alternatively regular or super fine granulated sugar)
- freshly squeezed juice from 1 large lemon
- icing sugar, for dusting
In a large bowl, add the almond meal, flour, baking powder, vanilla and lemon rind. Whisk to combine. Set aside.
In a second large bowl, add the butter and sugar in and beat with an electric mixer for about 5 minutes, until light and creamy.
Add the flour mixture and lemon juice and beat for a further 1-2 minutes, until combined.
Cover with plastic wrap and refrigerate the dough for 30 minutes.
Preheat oven to 325°F / 165°C and line two cookie sheets with baking paper.
Roll the dough out on a lightly floured surface to about 1/2 cm thickness. Using a cookie cutter, cut rounds from the dough. Place these on the prepared baking tray. Roll out the remaining bits of again to a 1/2 cm thickness and repeat the process until all dough is used up.
Position the cookie sheets in the upper and lower thirds of the oven and bake for 15 to 18 minutes until golden. IMPORTANT: Be sure to rotate the cookie sheets from top to bottom AND front to back halfway through the baking time. This is important to ensure even baking.
Remove from oven and allow to cool on trays. Dust with icing sugar to serve.
I often bake in two rounds and continue cutting out the cookies, while the first tray of cookies bakes.
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