Almond flour/Lemon Zest Cookie

A versatile delicious cookie quick, fun and healthy

Prep Time 10

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.

*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.