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Soft lemon and almond cookies


Makes: 12
timePrep time: 10 mins
timeTotal time:
Soft lemon and almond cookies
Recipe photograph by Maja Smend

Soft lemon and almond cookies


Makes: 12
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
137Kcal
Fat
6gr
Saturates
1gr
Carbs
17gr
Sugars
17gr
Fibre
0gr
Protein
4gr
Salt
0.01gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 125g caster sugar
  • grated zest of 1 large lemon
  • 125g ground almonds
  • 2 large egg whites
  • 75g icing sugar, sifted, plus extra to dust
  • 2 tsp lemon juice

Step by step

Get ahead
The cookies keep for up to 1 week in an airtight container, or can be frozen.
  1. Preheat the oven to 170°C, fan 150°C, gas 3. Line 2 baking sheets with baking paper.
  2. Put the caster sugar in a small food processor and pulse a few times with the lemon zest until you have a fine lemon sugar (or grind in a pestle and mortar).
  3. Tip into a mixing bowl and combine with the ground almonds.
  4. In another bowl, whish the egg whites with 25g of the icing sugar, using a hand-held electric whisk, until they have stiff peaks. Add to the bowl with the ground almond mixture and gently fold in, along with the lemon juice, until evenly combined.
  5. Put 50g of icing sugar on a dinner plate and drop heaped tablespoons of the mixture onto the icing sugar, rolling them around in the icing sugar until coated all over. Arrange on the baking sheets (6 on each) and press down to discs about 1cm thick. Dust over with a little more icing sugar until coated. Bake for 15-20 minutes until the surface cracks and they are golden brown, but they will still be quite soft. Cool for 5 minutes then carefully transfer to wire rack to cool completely.
Chef quote
These light and chewy Italian cookies are perfect after dinner.

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