Lemon pinches are delicious cookies with a soft and slightly moist texture, born from the simple and genuine combination of almonds, egg whites, sugar, and lemon zest. Their name comes from the gesture used to shape them: a pinch between the fingers to form small, irregular, and delicious bites.
Without flour or butter, they are naturally gluten-free and perfect for those looking for a light dessert full of flavor. The scent of lemon makes them fresh and aromatic, ideal to enjoy with a cup of tea or as a homemade sweet gift.
An easy, quick recipe with surprising results: few ingredients, lots of goodness. If you like almond desserts, try almond tart, cream, jam, and almond cake, almond cake without flour, or ricotta and almond cake.
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OTHER LEMON-SCENTED DESSERTS
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing lemon pinches
- 1 oz egg whites
- 2/3 cup almond flour
- 1/3 cup sugar
- 1 pinch salt
- to taste lemon zest (grated)
- to taste powdered sugar
Tools
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- Bowl
- Baking pan
Steps for preparing lemon pinches
Preparing them is very simple: pour the egg whites into a bowl. Add the sugar and mix. Combine salt, lemon zest, and almond flour (or finely chopped blanched almonds).
Mix everything, cover, and let it rest for 30 minutes. In the meantime, put some powdered sugar on a plate.
The mixture should be quite soft. Take a walnut-sized portion and roll it in powdered sugar. Then pinch the top and place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 355°F for 15 minutes. Let them cool. They taste even better the next day.
Storage
Store the cookies under a glass dome for 4-5 days.
