It’s May! Hard to believe the year is already halfway through. And speaking of May, my blog is celebrating three years!
Over these three amazing years, I have shared over 170 recipes! Since this is a large sum and my recipe index page has become too long to scroll through, I made some changes and divided it into dedicated pages for each section. On top of that, I also decided to change the look and feel of the blog and removed the dark background image I had. Now the blog is white and clean, a lot lighter on the eyes. One more thing I wanted to do this year, was to improve the print preview for the recipes. I know some people prefer to print the recipe instead of reading it online. I added the print button on top of each recipe page and when printing, the images won't be part of the printed page, only the text.
This is the time to ask you, my lovely readers, if you want me to make some changes for you? I am open to hearing any comments you may have to best improve the blog for you. Please feel free to just send me an email and tell me your suggestions!
Since we have all been in lockdown for a long time now, we’re always looking for new ways to satisfy our sweet tooth. My focus right now is lemon!
To celebrate my blogivarsry, I made delicious lemony crinkle cookies. The recipe is so simple and it also happens to be gluten-free! Win-win.
With only 5 ingredients, you can whip these cookies up in a short time and indulge in this lemony sweet treat. The cookies are parve (non-dairy) and are a great fit for your Shabbat dessert too.
The main ingredient in these cookies is an almond meal (ground almonds). Combined with sugar, zest of lemon, and egg whites, you get the batter for the cookies. In order to get crinkles on the cookies, you roll each cookie in powdered sugar. Very simple to make and a very tasty outcome. The baking time is short, just like most of my cookie recipes, and you need to let the cookies cool a bit before munching.
You might wonder how there is so little liquid in the recipe but the 2 egg whites are enough to unify the batter and you don’t need to add any additional liquids.
These cookies are perfect for Passover too because they are gluten-free and the lemon-fresh taste is perfect for spring.
Recipe yields approximately 30 cookies depending on the size you make them.
Let's get started making these delicious lemon crinkle cookies by following my super easy recipe below:
Lemon Crinkle Cookies
- 3 cups almond meal (blanched ground almonds)
- 1 cup sugar
- zest one lemon
- 2 egg whites
- ½ cup powdered sugar (for coating)
- Heat the oven to 170°C / 325°F with the fan.
- In a bowl, mix the sugar and almond meal.
- Add the lemon zest and egg whites.
- Mix until you get a unified batter.
- With wet hands, roll small balls of the batter.
- Place the powdered sugar in a small bowl or a plate.
- Roll each cookie ball in the powdered sugar.
- Place the coated cookies on a baking pan.
- Bake for 12 minutes.
- Cool at room temperature.
- Have a cookie and enjoy each bite!
tasted pretty good but we did not get any "crinkles"
Did you flatten the balls before baking? It doesn't say so in the directions so we didn't and they came out looking exactly the way they went into the oven, just round balls covered in powdered sugar.
Also, the coloring was very different. Your cookies are a very light color, like what you would get using regular flour. What kind of almond flour/meal did you use?
Hi Sara, Thanks for you comment!
I didn't flatten the balls before baking. The cookies don't grow much, just get crinkles. Do you have a convection oven? I bake it with fan on, which could get hotter than without it. Also its short baking time so try baking for a few more minutes to see if the crinkles appear. I used blanched ground almonds, I will edit the ingredients to mention it, this could be the reason mine are lighter than yours.