The lemon cookies are delicious almond-flavored cookies with lemon, characterized by a soft center and a tasty outer crust that makes them irresistible. They are very easy to make and are a variation of my soft almond cookies; they don’t have the compact texture of almond pastries but are so soft that they melt in your mouth.
The ingredients you need are few and easy to find. I flavored the dough with lemon zest, lemon juice, and vanilla. If possible, avoid artificial flavors and use the zest of organic citrus fruits, which are more aromatic and will make your desserts special.
After baking, let them cool completely and store them in tin boxes or cookie containers; they will stay soft for several days.
Here are some lemon desserts for you to try:
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 126.40 (Kcal)
- Carbohydrates 17.11 (g) of which sugars 10.86 (g)
- Proteins 2.26 (g)
- Fat 5.61 (g) of which saturated 0.49 (g)of which unsaturated 1.81 (g)
- Fibers 0.93 (g)
- Sodium 7.27 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup sugar
- 2 tbsps peanut oil (or soft butter)
- 1 egg (medium, about 1.75 oz (50 g))
- 4 tbsps lemon juice
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tsps lemon zest (grated)
- as needed granulated sugar (I use fine granulated sugar)
- as needed powdered sugar with vanilla
Tools
- 1 Bowl
- 1 Scale
- 2 Small bowls
- 1 Baking tray
- Parchment paper
Procedure
In a bowl, mix the flour, almond flour, sugar, and baking powder.
Add the egg, lemon juice, lemon zest, oil, and vanilla, mixing everything until a homogeneous mixture is obtained. Cover with plastic wrap and place in the fridge for 30 minutes.
After the resting time, form balls of 0.9 oz (25 g) (coat your hands with powdered sugar because the dough is slightly sticky and tends to stick to your fingers), roll them first in granulated sugar, then in powdered sugar, and place them on a baking tray lined with parchment paper.
To shape the cookies, flatten the balls with the palm of your hand; they should be 0.4 inches (1 cm) high, and shape the two ends with your fingers to create the lemon shape.
While the oven reaches temperature, place the baking sheet of cookies in the fridge; this way, they will hold their shape.
Bake the cookies at 338°F (170°C) for 12 minutes. Remove them from the oven and let them cool completely before moving them.
The lemon cookies soft almond and lemon cookies are ready.
Tips
Storage
The lemon cookies can be stored in tin boxes or cookie containers for 1 week.
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