These are just to die for! Gooey, with a soft lemony centre, light and easy to eat and a slightly crispy shell – just divine. You won’t stop at one! When I first made these cookies, I doubled the recipe but left the number of eggs the same…whoops! However – it turned out to be the best recipe ever – so a simple mistake was actually a very lemony blessing. An electric mixer makes things a lot easier too as the mixture does end up being lusciously thick and gooey. (I recommend a Kenwood mixer and the K attachment – or similar). Makes about 60 cookies.
Oven temp 175 deg C
Scraper or spatula
2 large baking trays (plus 1 spare for cooling)
6 cups almond meal
1 ½ cups caster sugar
1 teaspoon baking powder
1 teaspoon salt
125 grams of unsalted butter (melted)
½ cup freshly squeezed lemon juice
Grated rind from 2 lemons (about 2 teaspoons)
Preheat oven to 175 deg C. Line 2 baking trays with baking paper. Keep the third baking tray aside.
In a small bowl thoroughly mix 3 eggs with the melted butter then add the lemon juice. Set aside. (Note: this can be done by hand or in the electric mixer)
In the larger bowl and the electric mixer, blend the almond meal, caster sugar, baking powder, salt and lemon rind until well combined. Add in the egg, butter and lemon juice from the smaller bowl and mix in well. This will produce a nice gooey, sticky mix so make sure all ingredients are well combined.
Using a heaped teaspoon of mix, drop the dough on to the lined baking trays allowing about 5 cm between each cookie. The cookie mix will spread a little.
Bake for 12 minutes and remove the cookies by sliding the cookies on the baking paper on to a cool tray to prevent any further cooking. Allow to cool slightly. The cookies will be soft initially (they’re really yummy when they’re still warm!) and firm up a little but will not be hard and crunchy, but still soft and easy to eat when cool.
Keep for 7 days (or freeze) in the fridge.
Optional: Drizzle a 50/50 caster sugar/lemon juice combination (about ½ cup required) over the cookies as an icing if you wish. They’re great just plain or with an extra tangy icing.
I’d be curious to know if this recipe works as well with oranges or limes…. anyone?