Ingredients
Scale
- 1 1/2 cups (130g) superfine blanched almond flour
- 1/2 cup (106g) granulated white sugar (plus 2 tbsp extra for rolling)
- 1 large egg
- 1 tbsp (15 ml) lemon juice + 1 tsp lemon zest
Instructions
- First, preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour and 1/2 cup sugar. Whisk them together until well mixed.
- Add the egg, lemon juice, and lemon zest to the dry ingredients. Whisk everything until fully incorporated with no egg streaks remaining. You’ll end up with a thick, wet dough.
- Pour the extra 2 tablespoons of sugar into a small bowl.
- Using a 1.5 tablespoon cookie scoop, portion the dough onto your prepared baking sheet.
- Roll each portion between your palms to form smooth balls, then lightly coat each ball in sugar.
- Place the coated balls back on the baking sheet and gently press down on each one to form thick disks about 1/2 inch thick. Leave about 1 inch of space between each cookie.
- Bake for 12-15 minutes until the edges are set and the tops are puffed with a crinkly surface.
- Allow the cookies to cool completely on the baking sheet before removing.
Notes
- Make sure to measure your almond flour correctly – spoon it into the measuring cup rather than scooping directly from the bag
- Don’t skip rolling the cookies in sugar – it gives them a lovely light crunch on the outside
- Let them cool completely before eating – this helps the texture develop properly
- For extra lemon flavor, you can add a bit more zest to the dough
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 116 kcal
- Sugar: 9 g
- Sodium: 6 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g