Created by Amber Sullivan | Yield One Dozen Cookies
ingredients
- 2 cups almond flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar, plus 1/4 cup sugar for rolling
- 4 tbsp butter, softened
- 1 egg
- 1 tsp almond extract
- Zest of 1 lemon
- Juice of 1/2 lemon
Directions
- In a bowl, mix together sugar and softened butter until light and fluffy; mix in the egg and the almond extract until combined, then mix in the lemon juice and zest
- In another bowl, mix together the almond flour, salt, baking soda and baking powder
- Fold the flour mixture into the wet mixture until just combined; let dough chill in the fridge for 1 hour
- Preheat oven to 350 degrees F
- Roll the chilled dough into golf ball-sized balls, and roll in sugar until coated
- Place on baking sheet covered with parchment paper, then bake for about 8 to 10 minutes
- Let cool before serving
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
