Quick and easy, these lemon almond cookies are perfect if you want to bake cookies and not spend a lot of time in the kitchen. Plus they are delicious and naturally gluten-free.
Course
Snack
Category
Baking
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings15Cookies
Calories92kcal
AutorElle
Ingredients
200galmond meal(blanched)
80gorganic beet sugar(alternatively regular or super fine granulated sugar)
1/4teaspoonbaking soda
1teaspoonfinely grated lemon rind(from an organic lemon)
1 1/2tablespoonfreshly squeezed lemon juice
2large egg whites
icing sugar,to coat the cookies (50 g or more)
Method
Pre-heat oven to 325°F / 165°C and line a baking tray with parchment baking paper.
In a large bowl, whisk together the almond meal, sugar, baking soda, and lemon rind. Add the lemon juice whisk together to combine.
Place the egg whites in a separate bowl and with an electric mixer beat until it forms soft peaks. Gently fold the egg whites into the almond mixture until smooth.
Roll 1 tablespoon of mixture into a ball, repeat with the remaining mixture. Place the icing sugar in a small bowl and toss the dough balls into the icing sugar until well-coated.
Place on the prepared baking sheet leaving a few centimeters space between each cookie. Bake for 14-16 minutes, until lightly golden.
Allow to cool slightly on trays before transferring to wire racks to cool completely.
Enjoy!
Notes
For this lemon almond cookies recipe, I recommend using blanched almond meal rather than skin-on or homemade almond meal, as it is finer and forms into balls much better.
It's important to measure out the lemon juice, as if the amount is increased, you will need to compensate with more almond meal in order for the cookies to properly form into balls. If too wet, then add more almond meal.
I bake my cookies in the middle of the oven.
If using a fan assisted oven, then you will need to reduce the temperature by 20°C, so in this case it would be 145°.