Soft lemon almond cookies made without flour or butter, rolled in powdered sugar before baking.
These lemon almond cookies are reminiscent of lemon shortbread, with a powdered sugar coating that crackles slightly and a tender, zest-scented center. Made without flour or butter, they use ground almonds and egg white, giving them a soft texture rather than the crumbly bite of shortbread. Allow 20 minutes for 6 thick cookies, plus half an hour of resting time. Find this recipe among my keto desserts.
What Are Lemon Almond Cookies ?
These are small, thick cookies made with 100 g of ground almonds, bound with just one egg white and leavened with a teaspoon of baking powder. The zest of one lemon adds flavor, 20 g of sugar adds sweetness, and a pinch of salt brings out the almond flavor.
The dough balls are rolled in 10 g of powdered sugar before being flattened : as they bake, this coating forms a white, slightly firm surface around a soft center. With no wheat flour, they are naturally gluten-free, provided you choose gluten-free baking powder too.
The Origins of This Version
Lemon shortbread is a buttery, crumbly cookie often served with tea. These cookies keep that citrus flavor, but their dough is closer to that of soft almond cookies rolled in sugar, with a more tender, slightly chewy bite.
The flavor stays simple : the lemon comes entirely from the zest, with no juice to make the dough too wet, and the almond flavor remains mild, with no extract.
The Main Ingredients
Ground almonds form the base and keep the cookies soft thanks to their fat content. The white of a small or medium egg binds the dough and helps it hold together during baking ; the yolk is not used. The zest, grated from just the yellow part of a washed and dried lemon peel, adds a bright fragrance.
Granulated sugar, 20 g, sweetens the dough, while powdered sugar, 10 g or a generous tablespoon, is used for the coating. For a sugar-free version, replace the granulated sugar with white stevia and the powdered sugar with powdered erythritol, using the same quantities ; each cookie will then contain 105 kcal and 1 g of net carbs.
Cream of tartar-based baking powder provides a little lift, and a pinch of Celtic sea salt balances the sweetness.
Baking and Serving Tips
Preheat the oven to 180 ยฐC and line a baking sheet with parchment paper. Mix the ground almonds with the sugar, baking powder, and salt, add the zest followed by the egg white, and shape into 6 equal balls. Roll them in powdered sugar spread on a small plate, sifting it or breaking up any lumps with a fork first, then flatten them into thick cookies on the baking sheet.
Bake for about 15 minutes, a little longer if they are not yet golden. Once out of the oven, let them rest for at least half an hour : any sooner, and they will still be very soft and crumbly. Serve them cooled with coffee, tea, or herbal tea, and store them in an airtight container.
Find more dishes like this among my low-carb recipes.
Ingredients
- 100 g almond flour
- 1 egg preferably small or medium, white only
- 1 lemon for its zest, preferably organic
- 20 g granulated sugar or white stevia for a sugar-free version
- 10 g powdered sugar or powdered erythritol for a sugar-free version, equivalent to 1 heaping tablespoon
- 1 teaspoon baking powder made with cream of tartar
- 1 pinch Celtic sea salt
Instructions
- Preheat the oven to 180ยฐC. Line a baking sheet with parchment paper.
- Mix the almond flour with the granulated sugar (or white stevia), baking powder and salt.100 g almond flour, 20 g granulated sugar, 1 teaspoon baking powder, 1 pinch Celtic sea salt
- Wash the lemon and grate its zest. Pat dry and add to the almond flour.1 lemon
- Separate the egg white from the yolk. Add the white to the almond flour. Do not use the yolk.1 egg
- Mix the dough and shape into 6 equal balls.
- Sprinkle powdered sugar (or powdered erythritol) onto a small plate. If it has lots of lumps, give it a quick sift or crush them with a small fork. Roll the balls in the sugar (or erythritol).10 g powdered sugar
- Roll the balls in the sugar (or erythritol).
- Place the balls on the baking sheet and flatten them into thick cookies.
- Bake the cookies for about 15 minutes. If they are not quite golden yet, leave them in a little longer.
- Let the cookies rest for at least half an hour after taking them out of the oven. They really need some time to cool and firm up. If you eat them too soon, they will still be very soft and crumbly.
