Why You’ll Love This Recipe
- Burst of Flavor: A harmonious blend of citrusy lemon and rich almonds.
- Perfect Texture: Soft, slightly chewy, and delicately crumbly.
- Easy to Make: Simple ingredients and straightforward steps.
- Versatile: Great for everyday snacks, festive events, or gifting.
- Gluten-Friendly Option: Easily adaptable to gluten-free diets by substituting the all-purpose flour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Sliced almonds, for topping
- Powdered sugar, for dusting
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream the butter, granulated sugar, and powdered sugar until light and fluffy. Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Form the Dough: Gradually add the dry mixture to the wet ingredients. Mix until a slightly sticky dough forms.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Gently press sliced almonds on top of each cookie.
- Bake: Bake for 12-15 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Dust and Serve: Once cooled, dust the cookies with powdered sugar and enjoy!
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Calories: About 120 per cookie
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix.
- Citrus Twist: Use orange zest and juice instead of lemon for a different flavor profile.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate for a decadent touch.
- Spiced Version: Mix in a pinch of cinnamon or cardamom for a warm, spiced flavor.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then transfer them to a freezer bag for up to 3 months.
- Reheating: Thaw frozen cookies at room temperature or warm them in the oven at 300°F (150°C) for 5 minutes.
FAQs
1. Can I make these cookies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free baking mix.
2. Can I use other nuts instead of almonds?
Absolutely! Try chopped pistachios, walnuts, or pecans as a topping.
3. Can I freeze the dough?
Yes, you can freeze the cookie dough balls for up to 2 months and bake them directly from frozen.
4. Do I have to use both granulated and powdered sugar?
Using both sugars provides a balance of sweetness and texture, but you can substitute one for the other if necessary.
5. Can I skip the lemon zest?
Lemon zest is essential for the bold citrus flavor, but you can reduce the amount if desired.
6. Are these cookies dairy-free?
Not as written, but you can use plant-based butter to make them dairy-free.
7. Why are my cookies too dry?
Ensure you measure your flour accurately and don’t overbake the cookies.
8. Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
9. How do I prevent the cookies from spreading too much?
Chill the dough for 15-20 minutes before baking to help maintain their shape.
10. Can I add extracts for more flavor?
Yes, almond extract pairs beautifully with these cookies for an extra nutty taste.
Conclusion
These Italian Lemon Almond Cookies are a delightful treat that balances sweetness with tangy citrus and nutty richness. They’re simple to prepare, versatile, and perfect for any occasion. Give them a try and savor the irresistible combination of lemon and almond flavors!