These soft lemony cookies are super-quick to prepare and make a great gluten-free cookie option. Made with almond flour and packed with lemon flavours, these are so addictive.
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The almond flour is a fine flour made from blanched almonds. It's great ingredients in gluten-free cookies and desserts and can be used alone (like in our almond flour biscotti recipe) or mixed with other gluten-free flours, such as coconut, chestnut, buckwheat or rice flours (like in our gluten-free hazelnut cookies and simple Christmas cookies).
The texture and quality of almond flour vary from brand to brand. Be sure to use high-quality and fresh one for your baking. One of the best brands is Blue Diamond, which is finely ground and tastes amazingly nutty.
If from UK, shop Dragon Superfoods almond flour from Abel&Cole Organic Store (they deliver a wide range of quality food products right to your door).
You will be amazed how easy these gluten-free cookies can be made once you have all ingredients on hand. Just prepare a few mixing bowls, electric hand mixer and baking sheet and you are set to go.
First combine almond flour with baking soda and salt in one bowl. In another one, beat butter and sugar using a hand mixer for a few minutes, then add egg yolk, finely grated lemon zest and Amaretto.
Mix for another minute, then add almond flour into this and beat slowly until the soft dough forms. Shaping the cookies is easy. Just scoop the dough using a teaspoon, roll into balls and place on the baking sheet. Flatten slightly each ball using palms of your hands and bake for about 10 minutes. Leave cookies to cool on the sheet shortly then transfer to a cooling rack.
Cookies are still not ready, we will drizzle them with lemon icing to make them more attractive and to give them extra zesty flavour. Making lemon glaze is so simple and quick.
You will need ICING SUGAR and LEMON JUICE - whisk them together until smooth. The tartness of the lemon juice tempers the sweetness of the sugar, resulting in a drizzle that's deliciously refreshing without being too acidic.
Once cookies are completely cool, place the lemon glaze in the plastic freezer bag, cut off the tiny corner and drizzle over the cookies. Allow the drizzle to dry - it will give a delicious texture that makes eating this lemon drizzle cookies an even greater joy.
These almond flour lemon cookies keep well in an airtight container in a cool dry place for 3-4 days. If they soften due to humidity, you can bake them in the oven at low temperature for a few minutes.
Your cookies will love great in this glass cookie jar which keeps them fresh for days.
CATEGORIES: Cookies, Gluten-free, Quick & Easy
Almond Flour, Lemon
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