"It's like I'm eating candy!" is what my son said when he first bit into these gluten-free lemon crinkle cookies. These cookies offer a moist and sweet treat and are perfect for Christmas, Passover and year-round!
Preheat oven to 350º F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine almond flour, sugar, salt and lemon zest. Set aside.
In a separate bowl (or in your standing mixer), beat egg whites until soft peaks form. (See notes)
Fold in lemon juice and almond flour mixture into the egg whites until well combined.
Roll dough into 1.5 inch balls (mixture is sticky, so wet your hands to get well shaped balls).
Next, roll each ball in powdered sugar and place on prepared baking sheet about 2 inches apart.
Bake for 15-17 minutes or until tops start to crack and bottoms are slightly browned.
Cool completely on baking sheet before serving. These cookies store well and even taste better on Day 2, 3 and 4!
Soft peaks mean the egg whites are starting to hold their shape; they are soft and will fold back into themselves when you turn the whisk upside down.I have used Honeyville blanched almond flour, Wellbee's Superfine Almond Flour, and Bob's Red Mill blanched almond flour with great success. I have not tested it with other brands of almond flour. Regardless of what you use, make sure it's blanched almond flour (not almond meal).