March 30, 2020

Flourless Almond Cookies


  • 3 ¼ cups S&J Almond Flour
  • 2 cups confectioner’s sugar plus ½ cup for coating
  • Zest from 1 lemon
  • 2 large eggs; lightly beaten
  • Food coloring, optional for colored sugar coating


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, confectioner’s sugar, and lemon zest.
  3. Add the beaten eggs. Mix until combined and dough forms.
  4. Put ½ cup of confectioner’s sugar in a small bowl.
  5. Optional: For colored confectioner’s sugar, divide evenly into three ziplock bags. Add a couple drops of food coloring into each bag and knead until the sugar is evenly coated. Add additional powder in ¼ tsp increments until desired color is achieved.
  6. Scoop dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioner’s sugar. Roll in palm, over the sugar bowl, to form a ball and remove excess sugar.
  7. Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
  8. Bake for 11-12 minutes for soft cookies, or 14-15 minutes for crunchy cookies.
  9. Remove from oven and move the cookies to a wire rack to cool.
  10. Store in an airtight container at room temperature for up to one month.