Ingredients
- 200 g almond meal (blanched)
- 80 g organic beet sugar (alternatively regular or super fine granulated sugar)
- 1/4 teaspoon baking soda
- 1 teaspoon finely grated lemon rind (from an organic lemon)
- 1 1/2 tablespoon freshly squeezed lemon juice
- 2 large egg whites
- icing sugar, to coat the cookies (50 g or more)
Instructions
- 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!
Nutrition
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°.