Gluten-Free Lemon Almond Glaze (Print Version)
Zesty gluten-free lemon almond cookies with crisp edges, tender centers, and a tangy lemon-almond glaze for tea time.
# List of Ingredients:
→ Cookie Dough
01 - 1½ cups almond flour
02 - ½ cup gluten-free all-purpose flour blend
03 - ½ cup granulated sugar
04 - ¼ teaspoon salt
05 - ½ teaspoon gluten-free baking powder
06 - Zest of 1 large lemon
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - ¼ cup unsalted butter, melted and cooled
10 - 2 tablespoons freshly squeezed lemon juice
→ Lemon Almond Glaze
11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons freshly squeezed lemon juice
13 - ¼ teaspoon almond extract
14 - 1–2 teaspoons water, as needed
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the almond flour, gluten-free flour blend, granulated sugar, salt, baking powder, and lemon zest until evenly distributed.
03 - In a separate bowl, beat the egg with vanilla extract, melted butter, and lemon juice 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. Do not overmix.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
06 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a small bowl, whisk together the powdered sugar, lemon juice, and almond extract. Add water one teaspoon at a time until the glaze reaches a thick but pourable consistency.
08 - Drizzle the glaze over the cooled cookies. Allow the glaze to set for 10 to 15 minutes before serving.
# Expert Advice:
01 -
- The glaze hardens into this thin sweet shell that cracks when you bite down, and it is wildly satisfying every single time.
- These taste fancy enough for a gift plate but come together with one bowl and zero fuss.
02 -
- Do not glaze warm cookies or the glaze melts right off and pools into a messy puddle underneath.
- Measure the almond flour by spooning into the cup and leveling off, packing it makes the cookies dense and heavy.
03 -
- Toast the almond flour in a dry pan for three minutes before mixing to deepen the nutty flavor in a way that surprises everyone.
- A fork makes the best drizzle tool for the glaze, dip and wave it back and forth for bakery worthy zigzag lines.