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–+ servings
Lemon Almond Cookies piled on marble with crackled powdered sugar and whole almonds.

Lemon Almond Cookies (Easy in 30 Minutes)

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 15 cookies
Author: Nico Pallotta

  • 3 cups (300 g) almond flour
  • ⅔ cup (80 g) powdered sugar
  • 1 large (30 g) egg white
  • 2 medium lemons the grated zest
  • 1½ tablespoons (25 g) lemon juice
  • 15 whole almonds one for each cookie

  • 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.
    Step 1 Almond flour, sugar, lemon, and egg white mixed into soft dough.
  • 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.
    Step 2 Lemon almond cookie dough balls rolled generously in 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.
    Step 3 Whole almonds pressed into sugar-coated dough balls before baking.
  • 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.
    Step 4 Pale, crackled Lemon Almond Cookies cooling on a blue plate.
Substitutions
  • 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.
 
Tips
  • 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.
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