It’s no secret that I love lemons, I’ll add lemon zest into pretty much anything I can, sweet or savoury. I made these cookies after a clear out of my cupboards uncovered several open bags of ground almonds with no more than a few tablespoons in each. Never one to waste anything I set about making these cookies and they turned out not so bad at all. They’re so quick and easy to make you’d be foolish not to try them at least once.
Don’t be fooled by the ingredients list. A cookie is still a cookie and these cookies still have free sugars and they still have fat. Basically enjoy them in moderation and don’t go eating the whole batch on me. These are perfect with an afternoon (large) coffee, crumbled over Greek yoghurt or served hugging a great big scoop of ice cream.
Lemon and Almond Cookies (Makes 12)
1 Cup of Ground Almonds
Zest of 1 Unwaxed Lemon, approximately ½ a tablespoon
⅛ teaspoon of Salt
¼ teaspoon Vanilla Extract
3 tablespoon of Coconut Oil or Butter
2 tablespoons of Honey
- Preheat the oven to 180℃. Line baking sheet with parchment paper.
- Place the almond, lemon zest and salt in a mixing bowl.
- Place the coconut oil and honey in a pot over a medium heat and melt together. Once melted remove from the heat and add in the vanilla extract.
- Add the these wet ingredient in on top of the almond mixture and stir until everything is combined.
- Divide the dough into 12 pieces. Roll each piece into a ball between your hands and flatten slightly. Place on the lined baking tray and then flatten each biscuit with the back of fork making a criss cross pattern on top.
- Place the biscuits in the preheated oven for 6-8 minutes, until the are slightly golden.
- Remove from the oven, allow to cool slightly and then place on a wire rack to cool.
These are actually my favourite little treat at the moment. Give them a go and if you make them tag me #foodiedee. I’d love to see any recreations! Have great weekend! X x