Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, add almond flour and 1/2 cup sugar. Whisk until evenly combined. Then add in the egg, lemon juice and zest. Whisk until the egg and lemon juice are fully incorporated and no egg streaks remain. You should have a thick wet dough. Add 2 tbsp sugar to a small bowl and set aside.
Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Lightly coat each ball in sugar (you can also just coat the tops of the balls if you don't want the whole thing coated). Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one.
Bake cookies for about 12-15 minutes or until the cookies are done. Mine were done around 13 minutes. When the cookies are done, the edges should be set and they should be puffed up and have a crinkly surface. Let the cookies fully cool on the baking sheet before removing and eating. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
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