Servings: 6 cookies
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
Procédé
- Preheat the oven to 180°C. 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.
Notes
The calorie count shown is per cookie. Calculated using low-carb almond flour.
Equipment: oven set to 180°C, baking sheet, PFAS-free parchment paper, mixing bowl, box grater, paper towels.
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