Gluten Free Lemon and Almond Cookies Recipe
I prepared these cookies for our friends who came over to breakfast at the weekend to serve them with coffee after breakfast. I took some of them to our neighbor, who always took our deliveries instead of us because we had problems in arranging the delivery hours. Although I killed two birds with one stone, I had the chance to try it on different people with different tastes. Long story short, everyone loved it. Gluten free lemon and almond cookies are very light and never make you feel bad, and they are very easy to make.
As you can guess from its ingredients, it is a cookie that resembles a little to Turkish almond paste. More precisely, it's like a lemon flavored and baked version of it. Its smell is similar to tarta de santiago.
When they are first baked, a hard layer forms on the outside, and the inside is soft. The next day, that layer also softens and its consistency becomes even closer to almond paste.
Since I planned the cookies as a coffee accompaniment, I made them tiny. Quite a lot of cookies came out this way. You can make the cookies larger so it takes less time to shape. In this case, their number will be less.
The sugar is quite light in the measurements I made. If you have a palate accustomed to sugar, it may be not enough for you. In this case, it would be good to increase the amount of sugar. Of course, in any case, it is best to taste the dough before it is baked to avoid any surprises.
Enjoy the recipe...
- 2 eggs,
- 1/2 cup of sugar,
- 250 g almond flour,
- Grated zest of 1 lemon,
- Juice of 1/2 lemon.
- Beat eggs, sugar, lemon peel and lemon juice,
- Add the almond flour gradually and mix,
- Take hazelnut-sized pieces from the dough, roll them out and place them on a baking tray lined with greaseproof paper,
- Bake in a preheated oven at 180 degrees until they are dry.