Gluten-Free Lemon Almond Crunch (Print Version)

Zesty gluten-free lemon almond cookies with crunchy sliced almonds and turbinado sugar — quick 30-minute bake for teatime.

# List of Ingredients:

01 - 2 cups finely ground almond flour

02 - 1/2 cup gluten-free rolled oats

03 - 1/2 teaspoon gluten-free baking powder

04 - 1/4 teaspoon salt

05 - 1/2 cup unsalted butter, softened

06 - 3/4 cup granulated sugar

07 - 1 large egg

08 - Zest of 2 lemons

09 - 2 tablespoons fresh lemon juice

10 - 1 teaspoon vanilla extract

11 - 3/4 cup sliced almonds

12 - 2 tablespoons turbinado sugar (optional, for sprinkling)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the almond flour, rolled oats, baking powder, and salt until evenly distributed.

03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 minutes.

04 - Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.

05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms and no dry pockets remain.

06 - Gently fold the sliced almonds into the dough using a spatula, distributing them evenly throughout.

07 - Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.

08 - Gently flatten each dough ball with your palm or a fork, then sprinkle the tops with turbinado sugar if desired.

09 - Bake for 12 to 15 minutes, rotating the sheets halfway through, until the edges are golden and the centers are just set.

10 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

01 -

The almond flour base creates a tender crumb that tastes richer than any wheat flour cookie I have made.
That turbinado sugar crunch on top makes people think you bought them from a bakery.
They come together in thirty minutes flat which means you can satisfy a cookie craving almost instantly.
Gluten free friends finally get a cookie that never feels like a compromise.

02 -

Toasting the sliced almonds in a dry pan for three minutes before folding them in doubles the crunch factor and deepens the flavor.
The dough will seem softer than typical cookie dough but it firms up as it bakes so resist the urge to add more flour.
These store beautifully in an airtight container for up to five days though they rarely last that long.
Coconut oil works as a one to one butter swap if you need them dairy free.

03 -

Measure the almond flour by spooning it into the cup and leveling off the top because packing it dense leads to dry crumbly cookies.
Let the baked cookies cool completely before storing them because any residual warmth creates steam and makes them soggy.