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Soft lemon and almond cookies: a citrus delight for all seasons

Soft lemon and almond cookies: a citrus delight for all seasons

Discover the deliciousness of these melt-in-the-mouth lemon almond cookies, where the zest and juice of fresh lemons blend beautifully with the rich, nutty flavor of almonds. These cookies are a fantastic treat for anyone who loves the refreshing taste of lemon combined with the delicate sweetness of almond. Soft and slightly chewy, sprinkled with powdered sugar, these cookies are as pleasing to the eye as they are to the palate.

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Why you'll love it: These cookies are not only delicious but also incredibly light and refreshing, making them perfect for any season. Using egg whites and almond powder creates a wonderfully soft texture that literally melts in your mouth, while the lemon adds a bright, tangy flavor that enhances the overall taste. They're simple to make and only require a few ingredients, making them a great option for quick baking sessions.

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Perfect occasion: These lemon and almond cookies are perfect for afternoon tea, brunch or as a sweet snack during the day. They're also great for holiday gatherings or as a light dessert after a heavy meal. Serve them at any celebration or keep a batch on hand for when you need a little pick-me-up during the day.

Decorating Tips: For a nice finish, make sure each cookie is generously coated with powdered sugar before baking. The sugar not only adds sweetness, but also creates a nice contrast to the golden edges of the cookies as they bake. For special occasions, you can place a single almond on each cookie before baking for an elegant touch.

Ingredients:

  • 2 egg whites
  • 140g of sugar
  • 200g almond powder or hazelnut powder
  • Zest and juice of half a lemon
  1. In a bowl, mix the egg whites and sugar with a fork until well combined.
  2. Add the almond powder, as well as the lemon zest and juice. Mix first with a fork, then knead lightly with your hands, as the dough will be a little sticky.
  3. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  4. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and line a baking sheet with parchment paper.
  5. Put the powdered sugar in a shallow dish. Form balls of approximately 30 g each with the dough.
  6. Roll the dough balls in the powdered sugar to coat and arrange them on the prepared baking sheet.
  7. Bake for 10 minutes or until cookies are just set and lightly browned.
  8. Let the cookies cool completely on the baking sheet before serving.

Enjoy these delicious lemon and almond cookies, perfect for bringing a burst of lemony freshness to your dessert menu!

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