Almond biscuits with a hint of lemon

Almond biscuits
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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 😉

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
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5 from 1 vote

Almond biscuits with a hint of lemon

These simple to make plant based almond cookies are light, crunchy and melt in the mouth. Even better, they only need 4 ingredients and ready in 20 minutes.
Prep Time5 mins
Cook Time15 mins
cooling time5 mins
Total Time25 mins
Course: biscuits
Cuisine: Modern British
Servings: 12 biscuits
Calories: 96kcal

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

To make them more lemony grate the jest of the lemon into the mixture with the lemon juice.
Worth noting these gluten free biscuits are not good for dunking 😉

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 13mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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