Gluten-Free Lemon Almond Crisp (Print Version)
Bright, zesty cookies with a light crunch, made with almond flour and fresh lemon zest for a perfect teatime treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/2 cup granulated sugar
03 - 1/4 teaspoon fine sea salt
04 - 1/2 teaspoon baking soda
→ Wet Ingredients
05 - 1 large egg
06 - 1/4 cup melted unsalted butter (or coconut oil for dairy-free)
07 - 1 tablespoon finely grated lemon zest (about 2 lemons)
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon pure vanilla extract
→ Optional Topping
10 - 1/4 cup sliced almonds
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the almond flour, sugar, salt, and baking soda until evenly distributed.
03 - In a separate bowl, beat the egg, then whisk in the melted butter, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients and stir with a spatula until a soft, cohesive dough forms.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound gently with your fingers or the back of a spoon.
06 - Sprinkle sliced almonds over each cookie and gently press them into the surface so they adhere during baking.
07 - Bake for 12 to 15 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers are set.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The texture lands somewhere between a shortbread and a macaron, crisp at the edges and tender in the center, which makes them genuinely hard to stop eating.
- They come together in one bowl with no mixer required, so cleanup is almost nonexistent.
- The lemon flavor is bold without being perfume y, and the almond flour gives them a nutty warmth that feels more sophisticated than a standard cookie.
02 -
- These cookies spread more than you expect, so the two inch spacing is not a suggestion, it is a rescue mission for your first batch.
- Almond flour absorbs moisture differently depending on the brand, so if your dough feels too wet add another tablespoon of flour before shaping.
03 -
- Zest the lemons directly over the wet bowl so the volatile oils land exactly where you need them instead of drying out on a cutting board.
- Underbake by one minute if you prefer a chewier center because these cookies continue cooking on the hot sheet after you pull them from the oven.