Easy chewy gluten-free Lemon Amaretti Cookies

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in cost.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

egg whites

🥗Healthier: aquafaba

💰Cheaper: flaxseed meal

Aquafaba is a vegan alternative that mimics egg whites.

whole almonds

🥗Healthier: sliced almonds

💰Cheaper: chopped nuts

Sliced almonds provide a similar texture at a lower cost.

Grate the zest from the lemon using a microplane grater, avoiding the bitter pith.

Measure out 1 tablespoon of fresh lemon juice from the lemon.

Separate the egg whites from 2 large eggs, keeping the yolks for another recipe or freezing them.

Whisk together the egg whites and 3/4 cup of caster sugar for about 60 seconds.

Add the lemon juice, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the egg white mixture and whisk again.

Combine 2 1/2 cups of almond meal with the egg white mixture and the lemon zest, folding the ingredients together gently until a sticky dough forms.

Optionally, add 2 drops of yellow food coloring to the dough for color.

Press plastic wrap onto the dough and refrigerate for at least 1 hour.

Dust the cookies before baking with 3/4 cup of icing sugar.

Weigh the dough to make even-sized cookies, aiming for roughly 20 g of dough for each cookie, and roll them into balls.

Dust each cookie ball generously with icing sugar.

Line cookie trays with non-stick baking paper and place the cookie balls closer together as they don't spread much during baking.

Bake the cookies in a preheated oven at 160° C (360° F) for 16 to 18 minutes until they are slightly cracked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens