Traditional Italian lemon biscuits are crispy exterior and soft interior. These easy cookies with almond flour, egg whites, and lemon are wonderful year-round.
– 2 ½ cups almond flour– 1 cup sugar– 2 large egg white– ¼ teaspoon cream of tartar– 1 tablespoon lemon zest (one lemon)– 1 tablespoon lemon juice– ¼ cup powdered sugar (for rolling)
Ingredient
Direction
1
Warm the oven up to 325 degrees. Put a baking mat or parchment paper on a cookie sheet and set it aside.
2
Mix the sugar and almond flour together in a medium bowl. Set this bowl away.
3
Beat egg whites and cream of tartar in a large basin with a hand mixer until stiff. Whisk in lemon juice and zest slowly.
4
Mix the dry ingredients into the egg mixture with a spoon until everything is well mixed and a dough forms.
5
Put sugar powder in a small bowl. Use a little cookie scoop to make 1-inch dough balls. Hand-form a dough ball.
6
Sprinkle powdered sugar on ball. Place cookies 15 mm apart on a baking sheet. After 20–25 minutes, the cookies should be brown on bottom and cracked on top.
7
Take it out of the oven and let it cool on the baking sheet for a while. Then, move it to a wire rack to finish cooling.