Gluten-Free Pistachio Lemon Cookies (Print Version)
Delicate nutty lemon cookies with almond flour, crisp edges, and refreshing citrus notes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/2 cup shelled unsalted pistachios, finely chopped
03 - 1/2 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon baking soda
→ Wet Ingredients
06 - 1 large egg
07 - 1/4 cup olive oil or melted unsalted butter
08 - Zest of 1 large lemon
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Finishing
11 - 2 tablespoons chopped pistachios
12 - Powdered sugar
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, whisk together almond flour, chopped pistachios, granulated sugar, salt, and baking soda until well blended.
03 - In a separate bowl, whisk the egg, olive oil or melted butter, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry mixture and stir until a sticky, cohesive dough forms.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving 2 inches of space between each mound.
06 - Gently flatten each dough mound with your fingers or the back of a spoon, then sprinkle the tops generously with reserved chopped pistachios.
07 - Bake for 11 to 13 minutes, rotating the pans halfway through, until the edges are lightly golden and set.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The olive oil keeps them wonderfully tender for days, no butter required
- That pistachio and lemon combo hits like sunshine but tastes sophisticated enough for company
02 -
- The dough really will feel sticky, and resisting the urge to add more flour is the hardest part but crucial for texture
- Letting them cool completely on the rack transforms them from soft to perfectly crisp
03 -
- Room temperature ingredients create a more uniform dough texture
- Grate the zest carefully to avoid the bitter white pith underneath