These lemon almond cookies are soft, chewy, naturally gluten-free, and bursting with fresh lemon flavor, an impressive homemade treat you can make in about 30 minutes.
For more easy Italian cookies, try our Italian almond cookies, easy wine cookies, or classic biscotti.
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Why you’ll love our lemon almond cookies!
These lemon almond cookies are soft, chewy, and bursting with fresh lemon flavor. 🍋 Inspired by classic Italian almond cookies, they’re made with almond flour, fresh lemon zest and juice, and just a handful of simple ingredients.
Because almond flour is the base, these cookies are naturally gluten-free and offer the wholesome goodness of almonds, including plant-based protein and unsaturated fats. 🌿 They’re a satisfying little treat that fits beautifully into a balanced, Mediterranean-style way of eating.
Louise and I especially love how quick and effortless they are. There’s no mixer, no chilling, and no complicated shaping—just mix, roll, press an almond on top, and bake.
Best of all, they’re the kind of cookie you can make at the last minute and still impress everyone. ✨ In about 30 minutes, you’ll have a tray of beautiful homemade cookies with crackly powdered-sugar edges, a soft almond center, and plenty of bright lemon flavor.
P.S: Love lemon treats? Try our lemon energy balls, lemon blueberry muffins, or easy lemon cake.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Almond flour: 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 that beautiful crackled coating typical of Italian almond cookies. Confectioners’ sugar is the same thing.
- Egg white: binds the almond flour and helps the cookies hold their shape while keeping the center soft and tender. We haven’t tested this recipe without egg white, so we don’t recommend substituting it.
- Lemons: 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: pressed into the center for crunch and a classic bakery-style finish. 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 the powdered sugar. This gives these easy lemon 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 won’t 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.
Don’t wait for them to brown or they can become dry.
Let them cool on the baking sheet. They’ll firm up as they cool while staying soft and tender inside.
Tips
- Don’t overbake: This is the big one. Take them out after about 12 minutes while they’re still pale and soft. Waiting for them to look browned or firm can leave them dry.
- Use finely ground almond flour: It gives the cookies a softer, more delicate texture than coarse almond meal.
- Use plenty of lemon zest: The zest brings most of the fresh lemon aroma. For this recipe, the zest of two medium lemons gives the almond flavor enough brightness.
- Don’t worry if the dough looks dry at first: Stir, then gently squeeze it with your hand. The mixture should come together into a soft, workable dough.
- Adjust a dry dough carefully: If it still won’t hold together, add just a little extra egg white rather than more lemon juice.
- Weigh the cookies: Portion the dough into 1-ounce (28 g) balls so all 15 cookies bake evenly.
- Coat generously with powdered sugar: A good coating gives the cookies their pretty white, crackled exterior.
- Store them airtight: Once completely cool, keep the cookies in an airtight container so they stay soft and don’t dry out.
Frequently Asked Questions
Yes. These cookies are naturally gluten-free because they’re made with almond flour and contain no wheat flour. If needed, check that your packaged ingredients are certified gluten-free.
No, this recipe contains egg white. I haven’t tested an egg-free version, so I can’t confidently recommend a vegan substitute.
The dough may look crumbly at first. Stir it, then gently squeeze and knead it with your hand. If it still doesn’t hold together, add a little extra egg white.
They may have baked too long. These Italian lemon cookies should still look pale and feel soft when they come out of the oven. They’ll firm up as they cool.
Yes. The almond is optional. If you leave it out, gently press your thumb into the center of each cookie to flatten it slightly and create a few cracks around the edges before baking.
Let them cool completely, then keep them in an airtight container so they stay soft. For longer storage, freeze them in a freezer-safe container or bag and thaw at room temperature before serving.
More easy desserts & sweet bakes
- Healthy Banana Cookies
- Chocolate Oatmeal No-Bake Cookies
- Healthy Breakfast Cookies
- Greek Yogurt Cake Donuts
- Oatmeal Date Cookies
- Blueberry Spoon Cake
- Peanut Butter No-Bake Cookies
- 7 Energy Ball Recipes
If you try this Lemon Almond Cookies Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Lemon Almond Cookies (Easy in 30 Minutes)
Ingredients
- 3 cups almond flour
- ⅔ cup powdered sugar
- 1 large egg white
- 2 medium lemons the grated zest
- 1½ tablespoons lemon juice
- 15 whole almonds one for each cookie
Instructions
- Mix: Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.Add 3 cups almond flour, ⅔ cup powdered sugar, the zest of 2 medium lemons, 1½ tablespoons lemon juice, and 1 large egg white to a bowl.Stir, then gently squeeze and knead with your hand until the mixture comes together into a dough. If too dry, add a little more egg white.
- Shape: Add 3 tablespoons powdered sugar to a plate.Shape the dough into 15 balls, about 1 ounce (28 g) each, then roll them in the powdered sugar.
- Press: Arrange the cookies on the prepared baking sheet. Gently press 1 whole almond into the center of each cookie, flattening it slightly and creating a few cracks around the edges.
- Bake: Bake at 340°F (170°C) for 12 minutes, until the cookies are pale and still soft.Let cool on the baking sheet to set.
Notes
- Almond flour → Finely ground blanched almonds.
- Powdered sugar → Confectioners’ sugar.
- Egg white → No tested substitute.
- Lemons → Meyer lemons.
- Whole almonds → Blanched almonds, sliced almonds, or omit.
- Don’t overbake: Take them out after 12 minutes, while pale and soft.
- Work the dough: Gently squeeze and knead until soft.
- Weigh the cookies: Aim for 1 ounce (28 g) each for even baking.
- Coat generously: Powdered sugar creates the pretty crackled finish.
- Shape before baking: The cookies won’t spread much in the oven.
- Cool on the pan: They firm up as they cool while staying tender inside.
- Store airtight: Keep completely cooled cookies in an airtight container to help them stay soft.
Nutrition
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Excellent texture and taste