These gluten-free cookies are easy, tasty and high in protein and fiber
Zest of 1 large lemon
2 ¼ cups almond flour or meal
¾ cup granulated sugar
1 egg white
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup powdered sugar
Makes 2 dozen cookies
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Whisk together lemon zest, sugar and almond flour in a medium-sized bowl.
Beat egg white with almond and vanilla extracts in a separate bowl until soft peaks form.
Stir the egg white mixture into the dry ingredients using a wooden spoon, making sure to mix thoroughly.
Form into a 1-inch thick log of dough. It will be sticky and crumbly.
Cut the log with a sharp knife at 1/2-inch intervals and form the pieces into 1-inch discs for a rustic look. You can use a tablespoon measure to shape the cookies if you want them to have a uniform look (pictured above).
Roll cookies in powdered sugar, coating all sides and gently tapping off excess powdered sugar.
Place cookies 1 inch apart on prepared baking sheets and bake until only slightly browned with a cracked exterior, about 15 to 20 minutes. Don’t overbake.
Cool for 5 minutes before transferring cookies to a wire rack to cool completely.
This recipe was adapted from the Star Tribune, which named the recipe the winner of its Holiday Cookie Contest. William Teresa of Minneapolis adapted the recipe from a traditional ricciarelli biscuit he tried while living in Italy. Read the full story at tinyurl.com/strib-cookies.