Ingredients:

  • 200g super-fine almond flour
  • 50g unsalted butter, melted
  • 65g maple syrup
  • 6g lemon zest
  • 15ml fresh lemon juice
  • 2g baking powder
  • 1.5g sea salt
  • 2.5ml vanilla extract
  • 60g powdered sugar
  • 15ml fresh lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the melted butter, maple syrup, lemon zest, lemon juice, and vanilla extract until emulsified.
  2. Fold in the super-fine almond flour, baking powder, and salt using a rubber spatula until a soft, cohesive dough forms.
  3. Refrigerate the dough for 20 minutes.
  4. Scoop approximately 2 tablespoons of dough per cookie, roll into balls, place on a parchment-lined baking sheet, and press down slightly to create a thick disc.
  5. Bake for 10–12 minutes until the edges are pale golden brown.
  6. Allow cookies to cool completely on a wire rack. Whisk powdered sugar and lemon juice together until smooth, then drizzle or dip the cooled cookies in the glaze.