Description
Italian Lemon Almond Cookies are a delightful treat combining zesty lemon and nutty almond flavors. Perfect for snacks, festive occasions, or gifting, these cookies are soft, slightly chewy, and effortlessly impressive.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour (or gluten-free mix for GF option)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven:
Preheat to 350°F (175°C). Line a baking sheet with parchment paper. - Mix Wet Ingredients:
Cream butter, granulated sugar, and powdered sugar until fluffy. Add eggs, lemon zest, lemon juice, and vanilla extract. Mix well. - Combine Dry Ingredients:
Whisk together almond flour, all-purpose flour, baking powder, and salt. - Form the Dough:
Gradually mix dry ingredients into wet ingredients to form a slightly sticky dough. - Shape the Cookies:
Scoop tablespoon-sized dough portions, roll into balls, and place on the baking sheet. Top each with sliced almonds. - Bake:
Bake for 12–15 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. - Dust and Serve:
Once cooled, dust with powdered sugar and enjoy!
Notes
- Substitute all-purpose flour with gluten-free baking mix for a gluten-free option.
- For extra flavor, add almond extract or use orange zest instead of lemon zest.
- Chill the dough for 15 minutes to prevent cookies from spreading too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
