Soft Lemon Almond Cookies - Amaretti Morbidi ___

Soft Lemon Almond Cookies - Amaretti Morbidi


For the Cookies:

  • 1.5 cups almond flour
  • 0.5 cup granulated sugar, plus more for rolling
  • 3 lemons, zest only
  • 1 lemon, juice only
  • 1 large egg white
  • confectioners sugar for rolling
  • blanched almonds for decorating (optional)


Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper. Set aside.

In a mixing bowl, combine the almond flour and sugar. Mix with a wooden spoon until there are no lumps. Add in the zest, juice and egg white and mix with your hands until a paste forms. The paste should hold its shape.

Add some granulated sugar to a shallow dish. Add some confectioners sugar to a separate shallow dish.

Take a level tablespoon of dough (I used an actual tablespoon to measure) and roll it into a ball. Roll the ball in the granulated sugar first and then in the confectioners sugar.

Place the cookies on the parchment lined baking sheet and place the blanched almond on top, making sure to press each Almond into the cookie and flattening them slightly.

Bake for 15 minutes or until the bottoms begin to brown.

*The cookies may still feel slightly soft out of the oven, but they will firm up as they cool.