Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1 large lemon (approx. 2 tbsp / 30ml juice + 1 tbsp zest)
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour and 1/4 cup (30g) of the powdered sugar.
  3. Stir in the lemon zest and freshly squeezed lemon juice. Mix until a soft, cohesive dough forms.
  4. Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth 1-inch ball.
  5. Roll the ball firmly in a bowl containing the remaining 1/4 cup (30g) of powdered sugar until heavily coated.
  6. Place the balls on the baking sheet, spacing them 2 inches apart.
  7. Bake for 8 to 10 minutes until the edges are barely set and the tops remain pale and powdery.
  8. Let the cookies cool on the pan for 5 minutes to firm up before transferring to a wire rack.