Sweets
Lemon and Almond Cookies
Quick and easy lemon and almond cookies that taste delicious served warm or cold.
From Yasmin’s Kitchen
Yummy yummy in my tummy! Great cookies to bake in no time at all, and to top it all off, they taste great warm or cold.
If you are in a hurry, you can use a food processor. I often do this when we want a nice warm cookie with our hot drinks on a rainy day.
What you’ll need
Ingredients
- 100g ground almonds
- 80g caster sugar
- 100g softened butter
- 100g plain flour (use gluten-free flour if required)
- 1 pinch salt
- 2 tsp lemon extract
- Zest of 1 lemon
- 4–5 glacé cherries, halved
Step by step
Method
- Preheat the oven to 180°C or gas mark 4.
- Line a baking tray with greaseproof paper.
- Cream the butter and sugar together in a bowl.
- Add the ground almonds to the creamed mixture, followed by the flour, salt, lemon extract and lemon zest. Mix into a smooth dough.
- Roll the dough into golf ball-sized balls and flatten them on the tray to approximately 1cm thick.
- Place a cherry half in the middle of each cookie.
- Bake in the centre of the oven for 10–15 minutes, or until lightly golden.
- Remove the cookies from the oven and leave them on the tray for about a minute to firm up. They may still appear pale on top.
- Serve warm, or once completely cool store in an airtight container.
Helpful notes
Tips
- For a quicker method, the dough can be prepared using a food processor.
- For gluten-free cookies, substitute the plain flour with gluten-free flour.