Spanish Almond Cookies with Lemon Recipe
These almond cookies with lemon are a simple Spanish bake that often appears alongside afternoon coffee. They are slightly crisp on the outside and soft inside, fragrant with almonds and lemon zest. They’re a bit like Italian amaretti, but less hard and with a more homemade character.
These cookies combine the simplicity of a few pantry ingredients with the sunny flavors of Spain: almonds and lemon. They’re quick to make, naturally gluten-free if you use certified almond flour, and look beautiful thanks to their cracked, sugar-dusted tops.
Dlaczego ta wersja działa
- Brak mąki pszennej podkreśla smak migdałów i daje miękki, lekko ciągnący środek.
- Połączenie skórki i soku z cytryny daje świeży aromat bez przesadnej kwasowości.
- Krótkie pieczenie sprawia, że ciasteczka pozostają jasne i miękkie w środku.
Chef's tips
Don’t overbake the cookies—take them out as soon as they crack and lightly color at the edges. This keeps the centers soft and chewy. If the dough seems too sticky to roll, chill it for 15–20 minutes in the fridge, then form the balls. Use freshly grated zest for the best aroma; bottled lemon juice won’t give the same result.
How to serve
Arrange the cookies on a small plate or tiered stand and serve with espresso or strong black tea. They pair wonderfully with a glass of dessert wine or sweet sherry. For a gift, layer them in a jar with baking paper circles between the layers and tie with a ribbon.
Na co uważać
- Nie piecz zbyt długo – mocno zrumienione ciasteczka będą suche i kruche w środku.
- Jeśli masa jest za rzadka, kulki rozleją się w cienkie placki i nie popękają ładnie.
- Nie pomijaj kratki do studzenia, inaczej spód może zawilgnąć od pary.
Zamienniki
- Do 1/3 mąki migdałowej możesz zastąpić mielonymi orzechami laskowymi.
- Zamiast cytryny użyj pomarańczy, by uzyskać łagodniejszy, słodszy aromat.
- Cukier biały można częściowo zastąpić drobnym cukrem trzcinowym dla karmelowej nuty.
Ingredients
- almond flour finely ground blanched almonds - 200 g
- sugar - 120 g
- egg size M - 2 pieces
- lemon zest grated from a well-washed lemon - 1 piece
- lemon juice freshly squeezed - 1 tablespoon
- baking powder - 0.5 teaspoons
- powdered sugar for coating the cookies - 3 tablespoons
- pinch of salt - 1 pinch
Preparation
- Preheat the oven to 180°C (top and bottom heat) and line a baking tray with baking paper.
- In a bowl, mix the almond flour, sugar, baking powder and a pinch of salt.
- Add the eggs, grated lemon zest and lemon juice. Mix with a spoon or your hand until you get a thick, slightly sticky dough.
- Pour the powdered sugar into a small bowl. Scoop out small teaspoons of dough, roll into balls the size of a walnut, then coat them thoroughly in powdered sugar.
- Place the balls on the baking tray, leaving about 3 cm between them, as the cookies will spread slightly.
- Bake for 12–15 minutes, until the cookies rise a little, crack on top and lightly brown at the edges, but are still pale overall.
- Remove the tray from the oven and leave the cookies on it for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
- Once cooled, store in an airtight container so they don’t dry out too quickly.
Storage
Po 1–2 dniach ciasteczka robią się nieco bardziej zwarte, ale przy szczelnym zamknięciu zachowują miękki środek. Po rozmrożeniu mogą być minimalnie bardziej kruche na brzegach, lecz aromat migdałów i cytryny pozostaje wyraźny.
These cookies are inspired by traditional Spanish almond sweets that appear in cafés and pastry shops, especially around holidays. I love how quickly they come together—no rolling pin or cutters needed—yet they always feel a bit festive.
