Almond Cookies

These cookies are both alpha-gal friendly and gluten free, making them the perfect gift to bring to any summer party. That’s if you don’t eat them all before you head out the door! They are that good!!

Yields 30 -36 Cookies

Ingredients

• 3 1/4 cups almond flour unbleached, fine ground

• 3/4 cup organic cane sugar*

• zest of one lemon

• 2 eggs large, room temperature

• 3 tsp natural almond extract

• a pinch of salt

• sliced almonds

  * many manufacturers still use bone char to refine non-organic cane sugar, which can trigger alpha-gal

  Instructions

• Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .

• In a large bowl, mix together the sugar and lemon zest

• In the same bowl, with a hand mixer, beat eggs, lemon sugar, and almond extract until pale yellow, thick and bubbly.

• Add almond flour, a pinch of salt, and mix together with a spoon or spatula.

• Form into 1 tbsp dough mounds, roll into balls, and place on a baking sheet, 1-2" apart.

• With a fork, flatten the top of each coookie and decorate with a few sliced almonds.

• Bake for 15-17 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool on baking sheet.

• Store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.