Italian Crinkle Almond Flour Cookie Keto Friendly with a Delicious Lemon Zest Zing

Written by Published on in Deserts/ I Dolci

You will fall in love with these quick, easy, health friendly cookies for holidays or any day.

  • In Italy you will find this cookie being made with different variations. You will also find it being debated about with all the locals. As all food In Italy, it is not only a passion but a sport. They love discussing which way is the best way and where to get the best ingredients. They are very specific where each ingredient should come from, which town, which hill, tree or valley. Of course as far as this cookie goes I do not believe any of the variations can be ruled out. Some prefer lemon zest or others oranges zest. Do you put almond extract or do you not? These are all very serious questions when discussing among some of the best home cooks in the world. Today I share with you one of my preferred styles of making this fabulous cookie.

  • Follow my video and step by step instructions to make these wonderful cookies ahead of time and plan for the holidays. You will most likely have all these ingredients on hand as it is a go to recipe when last minute gatherings come up, when you need something quick and homemade to bring. They will be asking ‘Who made this cookie?” get ready to impress! All that and made with 100% almond flour, they won’t believe it.

Almond flour/Lemon Zest Cookie

A versatile delicious cookie quick, fun and healthy
Print Recipe Pin Recipe
Prep Time 10 minutes

Equipment

  • Mixing bowl, cookie sheet, wisk, parchment paper, oven

Ingredients
  

  • 2 cups Almond Flour fine
  • 2 egg whites only
  • 1/2 tsp baking powder
  • 1 Lemon (skin grated)
  • 3/4 cup sugar
  • 1/3 cup powdered sugar
  • 1 squeezed juice of one lemon
  • 3 tbsp Jam:, cherry,fig, blueberry, apricot, choose your favorites.
  • 2 tsp almond extract

Instructions
 

  • In a large bowl combine Almond Flour, baking powder, lemon zest , sugar
    (do not add powdered sugar yet) Then add lemon juice and almond extract.
  • Wisk egg whites for about one minute.
  • Begin to mix and incorporate all ingredients. Use your hands to work it all together. Kneading and softly pressing as you go.
  • Give it a few minutes and it will begin to form a ball of cookie dough.
  • Spread half the powdered sugar onto your board or working surface and begin to roll the dough into a thick log. Set aside.
  • Prepare a cookie sheet with parchment paper and make balls with the dough. I like to roll them like meat balls, keep your hand pressure light and airy. You can choose them to be smaller or larger but I prefer them small to medium, decide what size is best for you. The smaller you make them the more cookies you will have.
  • Once rolled Generously Sprinkle powdered sugar with a sift all over cookies.
  • Place all the cookie balls on lined cookie sheet and space them about an inch apart.
    Press your index finger in each one to make an indentation. Add a small amount of the jam to each center. Bake at 350 degrees for 12-14 minutes depending on your oven. Bottom of cookie should be light gold brown when finished.
  • Remove cookies and cool on rack.
  • If not serving that day, Place in a well sealed container then store in cool storage area or also freeze them. Serve on a beautiful platter when ready.

Notes

*Experiment using other zest options, orange zest is another great option.
*You can use alternative sugar as well such as monk sugar.
*Almond flour is gluten free 
*Use sugar free jam if you prefer no added extra sugar
* When baking leave some cookie centers empty, enjoy plain or once they cool you can add Nutella just before serving.

Comments are closed.