Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups almond flour
  • 1/2 cup granulated sugar, (plus about 3 tablespoons for rolling)
  • 1/8 tsp. salt
  • 1 large egg white
  • 1 tsp. lemon zest
  • 1/2 tsp. almond extract
  • 1/3 cup confectioners' sugar, (for rolling)

Instruction

  • Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.In a medium bowl, whisk together almond flour, 1/2 cup granulated sugar and salt.
  • In the bowl of a stand mixer fitted with a whisk attachment, whisk egg white until soft peaks form. Fold in the lemon zest and almond extract.
  • Add the dry ingredients to the egg white mixture until well combined.
  • Place the remaining 3 tablespoons granulated sugar in a small bowl. Add 1/4 cup confectioners' sugar to another small bowl. Using a 1-inch cookie scoop, make 12 balls. Roll each ball first in the granulated sugar and then the confectioners' sugar until well coated. Place on the prepared sheet about 1-inch apart. Using the bottom of a glass, flatten each cookie slightly.
  • Bake for 17-18 minutes, until cookies begin to crack on top and are lightly browned on the bottom. Remove from oven and let cool on tray for 5 minutes, then remove to wire rack to cool completely. Store cookies in an airtight container for up to 5 days.