These simple to make plant based almond cookies are light, crunchy and melt in the mouth. Even better, they only need 4 simply ingredients and ready in 20 minutes.
These plant based, oil free, gluten free biscuits go great with afternoon tea or a mid morning coffee.
Preheat the oven to 170C/150 Fan
Mix the ground almonds, caster sugar and baking powder.
Squeeze in the juice of one lemon and 3 tablespoons of cold water into the bowl and mix it throughly into a sticky dough.
Line a baking tray with non stick parchment paper.
Use a spoon to put 12 biscuit shapes onto the lined baking tray. This can be a bit sticky and some shaping by hand maybe necessary. Leave a generous space around all the biscuits to allow for some expansion.
Place in the oven for 20 mins. Check after 12 mins and make sure they are not cooking too quickly, if so turn the oven down. If they appear to be cooking on one side, rotate the tray by 180 and take out after 20 mins.
Allow to cool in the tray for 5 mins and then place the biscuits on a wire rack to cool completely.
Store in a biscuit tin for up to 2 days.
Note: These biscuits are no good for dunking 😉
Ingredients 
mix the almonds, sugar and baking powder 
add the juice of a lemon and 3 tbsp of water mix to a ‘dough’ 
make cookie shapes on a lined baking tray 
Bake for 20 mins – allow to cool for 5 mins 
cool completely 
ready to eat 
stack ’em and eat them 
The second time I used the same quantities but made the biscuits thicker, only got 9 biscuits, same timings, they turned out crunchy on the outside and chewy on the inside..
Almond biscuits with a hint of lemon
Ingredients
- 150 g Ground almonds
- 70 g caster sugar
- 1 tsp baking powder
- 1 juice of 1 lemon
- 3 tbsp cold water – ok 5 ingredients
Method
- Preheat the oven to 170C/150 Fan
- Mix the ground almonds, caster sugar and baking powder.
- Squeeze in the juice of one lemon and 3 tablespoons of cold water into the bowl and mix it throughly into a sticky dough.
- Line a baking tray with non stick parchment paper.
- Use a spoon to put 12 biscuit shapes onto the lined baking tray. This can be a bit sticky and some shaping by hand maybe necessary. Leave a generous space around all the biscuits to allow for some expansion.
- Place in the oven for 20 mins. Check after 12 mins and make sure they are not cooking too quickly, if so turn the oven down. If they appear to be cooking on one side, rotate the tray by 180 and then take out after 20 mins.
- Allow to cool in the tray for 5 mins and then place the biscuits on a wire rack to cool completely.
- Store in a biscuit tin for up to 2 days.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Almond biscuits with a hint of lemon”
Delicious, lemony and very easy to make!