Name: Lemon and almond cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 egg whites; 200g ground almonds; 150g caster sugar; Zest of 2 organic lemons; 1 Tbsp limoncello or juice of 1 lemon; Icing or caster sugar for rolling/dusting

Lemon and almond cookies

17 May 2020

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

If you like Amaretti cookies, then you should try this zesty version! They are gluten-free and perfect to use up leftover egg whites! These lemon and almond cookies are even more yummy a day or two after baking as they’re more crunchy on the outside – yet remain gooey inside! They go perfectly with morning coffee or afternoon tea - also ideal for picnics, garden parties or as gifts to friends & family.

Ingredients

3 egg whites
200g ground almonds
150g caster sugar
Zest of 2 organic lemons
1 Tbsp limoncello or juice of 1 lemon
Icing or caster sugar for rolling/dusting

Instructions

Preheat the oven to 160ºC. Line a baking sheet with parchment paper.
Finely grate the zest of the lemons. Combine the lemon zest, ground almonds and sugar in a mixing bowl.
In another bowl, beat the egg whites until they form firm peaks.
Gradually fold the egg whites into the almond mixture.
Add the limoncello/lemon juice and stir until combined.
Make about 15 balls from the mixture. If you want them crunchy, roll them in caster sugar, slightly flatten them, then place them onto the baking sheet, allowing enough space for them to expand.
Bake for approx. 15 minutes until the cookies look golden and are cooked through (their base should not be wet).
Let them cool for a couple of minutes in the tray, then move them to a cooling rack.
Dust with icing sugar just before serving.