Almond and rice flour lemon cookies
Almond and rice flour lemon cookies might be just the hor d'oeuvre you are searching for. This recipe serves 24. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 131 calories, 3g of protein, and 6g of fat per serving. 26 people were impressed by this recipe. Head to the store and pick up almonds, rice flour, icing sugar, and a few other things to make it today. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes around 23 minutes. With a spoonacular score of 33%, this dish is rather bad. Similar recipes include Glazed Soft-Baked Almond Flour Lemon Cookies, Almond Flour Cookies (with NO eggs!), and Shortbread Almond Flour Cookies.
Servings: 24
Preparation duration: 5 minutes
Cooking duration: 18 minutes
Ingredients:
280 grams of almonds, blended with water and squeezed well*
2 eggs
5 tablespoons of icing sugar
Juice of 1 lemon
Grated zest of 1 organic lemon
150 g of rice flour
180 g of sugar
Equipment:
baking paper
baking sheet
bowl
oven
baking pan
wire rack
whisk
pot
Cooking instruction summary:
Knead the almonds in a bowl with the sugar, rice flour, lemon zest and two lightly beaten eggs , until you get a homogeneous mixture moist.Preheat oven to 200 ° C, line a baking sheet with parchment paper. Mix in a bowl of rice flour and sugar in equal quantities , they only need a few tablespoons flour for cookies .Shape with the help of a spoon balls of dough more or less large as a walnut, rotolale in the pot with the rice flour and sugar , place them well apart in baking pan and mash gently with the palm of your hand.Lower the oven to 180 ° C and bake the cookies for about 15-18 minutes, until they begin to become golden . As soon as they are ready remove them from the oven and place them gently to cool on a wire rack.Prepare the glaze by mixing in a bowl with powdered sugar and lemon juice with a whisk. Try to remove all lumps . Pour a teaspoon frosting on cookies, decorate them with the grated lemon zest and let them dry completely.They keep for a few days in an airtight container .
Step by step:
1. Knead the almonds in a bowl with the sugar, rice flour, lemon zest and two lightly beaten eggs , until you get a homogeneous mixture moist.Preheat oven to 200 ° C, line a baking sheet with parchment paper.
2. Mix in a bowl of rice flour and sugar in equal quantities , they only need a few tablespoons flour for cookies .Shape with the help of a spoon balls of dough more or less large as a walnut, rotolale in the pot with the rice flour and sugar , place them well apart in baking pan and mash gently with the palm of your hand.Lower the oven to 180 ° C and bake the cookies for about 15-18 minutes, until they begin to become golden . As soon as they are ready remove them from the oven and place them gently to cool on a wire rack.Prepare the glaze by mixing in a bowl with powdered sugar and lemon juice with a whisk. Try to remove all lumps .
3. Pour a teaspoon frosting on cookies, decorate them with the grated lemon zest and let them dry completely.They keep for a few days in an airtight container .
Nutrition Information:
covered percent of daily need
