These lemon almond cookies are soft, chewy, naturally gluten-free, and bursting with fresh lemon flavor. They are an impressive homemade treat you can make in about 30 minutes with a handful of simple ingredients.
Inspired by classic Italian almond cookies, they have a tender almond-flour base, bright lemon zest and juice, crackly powdered-sugar edges, and a soft, marzipan-like center.
Because almond flour is the base, these cookies are naturally gluten-free and bring the wholesome richness of almonds, including plant-based protein and unsaturated fats. They make a satisfying little treat that fits beautifully into a balanced, Mediterranean-style way of eating.
They are also quick and effortless. There is no mixer, no chilling, and no complicated shaping. Just mix the dough, roll it into balls, coat with powdered sugar, press an almond on top, and bake.
In about 30 minutes, you will have a tray of beautiful homemade cookies with plenty of fresh lemon flavor.
## Ingredients
Full ingredients and substitutions are in the recipe box below.
- Almond flour:Â Gives the cookies their tender, slightly chewy texture and rich almond flavor. Use finely ground almond flour rather than almond meal for the best result. You can also use finely ground blanched almonds.
- Powdered sugar: Sweetens the dough and creates the beautiful crackled coating typical of Italian almond cookies. Confectioners’ sugar is the same thing.
- Egg white:Â Binds the almond flour and helps the cookies hold their shape while keeping the center soft and tender. This recipe has not been tested without egg white, so substituting it is not recommended.
- Lemons:Â Fresh zest and juice give these lemon cookies with almond flour their bright citrus flavor. Meyer lemons are a delicious, slightly sweeter alternative.
- Whole almonds:Â Pressed into the center for crunch and a classic bakery-style finish. You can substitute blanched almonds, sliced almonds, or leave them off.
## How to Make Lemon Almond Cookies
## 1. Mix the dough
Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
Add the almond flour, powdered sugar, lemon zest, egg white, and lemon juice to a large bowl.
Stir with a spoon, then gently squeeze and knead the mixture with your hand until it comes together into a soft dough. If it feels too dry to hold together, add a little more egg white.
## 2. Shape the cookies
Add some powdered sugar to a small tray or plate.
Divide the dough into 15 pieces, about 1 ounce (28 g) each, and roll them into balls.
Coat each ball well in powdered sugar. This gives the cookies their pretty crackled finish as they bake.
## 3. Add the almonds
Arrange the cookies on the prepared baking sheet, leaving a little space between them.
Press one whole almond gently into the center of each cookie. Press just enough to flatten the top slightly and create a few cracks around the edges.
These soft almond cookies will not spread much in the oven, so shape them the way you want them to look before baking.
## 4. Bake and cool
Bake for 12 minutes, until the cookies are still pale and feel soft in the center.
Do not wait for them to brown, or they can become dry.
Let them cool on the baking sheet. They will firm up as they cool while staying soft and tender inside.
## Tips
- Do not overbake:Â Take them out after about 12 minutes while they are still pale and soft. Waiting for them to look browned or firm can leave them dry.
- Use finely ground almond flour:Â It gives the cookies a softer, more delicate texture than coarse almond meal.
- Use plenty of lemon zest:Â The zest brings most of the fresh lemon aroma. For this recipe, the zest of two medium lemons gives the almond flavor enough brightness.
- Do not worry if the dough looks dry at first:Â Stir, then gently squeeze it with your hand. The mixture should come together into a soft, workable dough.
- Adjust a dry dough carefully:Â If it still will not hold together, add just a little extra egg white rather than more lemon juice.
- Weigh the cookies:Â Portion the dough into 1-ounce (28 g) balls so all 15 cookies bake evenly.
- Coat generously with powdered sugar:Â A good coating gives the cookies their pretty white, crackled exterior.
- Store them airtight:Â Once completely cool, keep the cookies in an airtight container so they stay soft and do not dry out.
## Frequently Asked Questions
## Are lemon almond cookies gluten-free?
Yes. These cookies are naturally gluten-free because they are made with almond flour and contain no wheat flour. If needed, check that your packaged ingredients are certified gluten-free.
## Are lemon almond cookies vegan?
No. These cookies are not vegan because they contain egg white.
## Can I leave out the whole almond?
Yes. You can leave off the whole almond, or substitute blanched almonds or sliced almonds.
## How should I store lemon almond cookies?
Once completely cool, store the cookies in an airtight container so they stay soft and do not dry out.