Introduction

These Almond Flour Lemon Cookies are a delightful treat combining nutty richness with bright, zesty lemon flavor. Lightly crispy on the edges and tender inside, they’re perfect for a refreshing snack or a pretty addition to any dessert table.

Five triangular cookies with a rough, crumbly light brown base are arranged on a white scalloped plate. Each cookie has a thick layer of smooth, pale yellow icing on top that fills the triangular shape, with three small oval and round cut-out holes in the icing. The cookies are stacked slightly on each other, showing the texture of the base and the glossy icing on top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sugar
6 tablespoons unsalted butter (at room temperature)

2 1/4 cups + 2 tablespoons almond flour (super fine)
2 teaspoons lemon juice

Zest of one lemon
1/8 teaspoon salt

3 cups confectioners’ sugar
2 to 3 tablespoons lemon juice (or as needed)
Lemon gel food coloring (as needed)

Instructions

Step 1: Beat sugar and butter with a handheld electric beater for 1 to 2 minutes until creamy and fluffy.
Step 2: Add almond flour, 2 teaspoons lemon juice, lemon zest, and salt. Continue beating for about 30 seconds until the mixture looks crumbly.
Step 3: Remove the beater and gently knead the dough with your hands into a smooth, even ball. Flatten it into a disc.

Step 4: Place the dough disc between two sheets of parchment paper and roll out to about 1/4-inch thickness. Slide the parchment with dough onto a baking sheet and chill in the fridge for at least 2 hours or overnight.
Step 5: Preheat oven to 325°F. Line two baking sheets with parchment paper.
Step 6: Use a 3-inch round cookie cutter to cut out circles from the chilled dough. Slice each circle in half with a sharp knife and place on baking sheets about 1/2-inch apart.

Step 7: Gather scraps, re-roll, and cut more cookies. If dough softens too much, chill the baking sheet in the fridge for 30 minutes before baking.
Step 8: Bake one sheet at a time for 14 to 17 minutes, until deep golden brown. Transfer baking sheet to a wire rack and let cookies cool completely.
Step 9: For the icing, mix confectioners’ sugar, 2 tablespoons lemon juice, and a tiny dab of lemon gel food coloring until smooth. Adjust consistency by adding more lemon juice or sugar as needed.

Step 10: Transfer icing to a piping bag or zipper bag, snip the tip, and decorate each cookie’s top leaving small gaps for a natural lemon slice effect. Use a toothpick to fix any uneven spots.
Step 11: Let cookies sit for a few hours so the icing can firm up before serving.

Tips & Variations

Use super fine almond flour for the best texture and to help the dough come together smoothly.

If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest or juice to the dough.
For a dairy-free version, substitute butter with coconut oil, but note this may slightly change the texture and flavor.
Swap lemon gel food coloring with natural turmeric powder for a subtle yellow tint without artificial dyes.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks. When ready to enjoy, bring them to room temperature. The icing is best preserved this way and will stay nicely firm.

How to Serve

The image shows five half-moon shaped cookies on a white scalloped plate placed on a white marbled surface. Each cookie has two layers: the bottom layer is a brown, crispy cookie, and the top layer is pale yellow icing with three small oval cutouts. The cookies are stacked slightly overlapping each other in a casual arrangement. The texture of the cookie looks crumbly, while the icing appears smooth and glossy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour will change the texture and flavor significantly since almond flour adds moisture and a nutty taste. For best results, stick to almond flour or try a gluten-free blend.

How do I prevent the cookies from spreading too much while baking?

Chill the dough well before cutting and baking. If the dough softens while working, chill the baking sheet in the fridge for 30 minutes to help cookies keep their shape.