Italian Lemon Cookies – Gluten Free

 

These Italian Lemon Cookies are Gluten Free and REALLY good. I don’t bake. Well,  only when I make my Cheesecake and my Jersey Shore Crumb Cake. Then I stumbled upon this recipe for Italian Lemon Cookies and noticed that they are gluten free.  Gammy has to stay gluten free so I had to give ’em a try. They brought up memories of growing up back in New Jersey. Gammy still insists that I haven’t grown up yet and I never will.

I made them. Then I tweaked the recipe a few times as I made more batches of them. Of course.

And this is now the way that I make them and yes, I now have added Italian Lemon Cookies to my very limited baking endeavors. Just like the Cheesecake and the Jersey Shore Crumb Cake there now are also these Gluten Free Italian Lemon Cookies always around. I have to warn you. I’ve found they to can be a little addictive.

Today’s Tip

When you are cooking you don’t need to follow the recipe to the letter. Like Julia Child said “just have a what the hell attitude” and make changes to accommodate what you have on hand or just how you want it to turn out.

BUT, with baking follow the recipe.

What you’ll need

The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients. And they can also be changed to metric.

• A 9″ x 13″ (appx) baking sheet lined with parchment paper.
• 2 cups almond flour
• 1 cup granulated sugar 1/2 for the recipe and 1/2 for rolling the balls of dough in.
• Zest and Juice from 2 lemons
• 1 large egg white
• 1/2 cup confectionary sugar for rolling the dough in

 

 

Your Italian Lemon Cookies How To

Set the oven at 350° F

Line the baking sheet with parchment paper

Add the almond flour  and 1/2 cup of the granulated sugar to a mixing bowl.

Stir them together with a spoon or a whisk to get any lumps broken up. Now add the zest, the juice and the egg white. Stir it all together until a paste forms.

In two separate shallow bowls put the remaining granulated sugar in one and the confectioners sugar in the other.

Scoop up about a tablespoon of the dough.

And roll it into a ball between your palms. Then roll it first in the granulated sugar. 

 

and then in the confectioners sugar.

Put them in the baking sheet and squash them down with your thumb, just a little.

Put them in the oven for 15 minutes.

After the 15 minutes they are going to feel under done and loose but they will firm up as they cool off. I let them cool off in the baking sheet for about a half hour.

We put them in to a ziplock bag right near the coffee and espresso machines.

When we have guests over and it is coffee time we put a plate of them out on the table. There are never any leftovers. ENJOY!!