Almond Cookies with Lemon Glaze
Crumbly, melt-in-your-mouth almond flour cookies with a delicate lemon glaze. Perfect for Easter spreads or cozy tea-time treats.
- Time
- 35 min
- Serving
- 357 kcal
- Ingredients
- ≈ $0.19
- Protein
- 7 g
Ingredients
- 1 Almond flourNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 20 g
- 2 Wheat flour 16 g
- 3 Butterpack 180 g ≈ $1.58 13 g
- 4 Sugar 10 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Lemon≈ $4.70 per kg 9 g
- 7 Powdered sugar 8 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream the softened butter3 with sugar and a pinch of salt.
Add the egg, almond flour, all-purpose flour, and a little lemon6 zest.
Mix into a soft dough, then chill for 10 minutes.
Roll into small balls, flatten slightly, and place on a baking sheet.
Bake at 350°F (180°C) for 13–15 minutes until the edges are lightly golden.
Whisk powdered sugar with lemon6 juice until thickened into a glaze.
Drizzle the glaze over the cooled cookies.
Tips
- Why it works
- Cream the butter with the sugar until smooth so the dough turns out soft and crumbly. If lumps remain, the cookies will be dense.
- Substitutions
- Replace the lemon juice with 3 ml of water if you have no lemon. Instead of almond flour, use 20 g of walnut flour, but the cookies will be coarser.
- Common mistakes
- The cookies burn if baked for more than 15 minutes. Look at the golden color of the edges, not the middle.
- Storing and reheating
- Keep in an airtight container for 3 days. Warm in the microwave for 10 seconds so the glaze doesn't run.
- Serve with
- Serve with hot black tea or coffee in the morning when you want something light and sweet.
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