cW Recipes: Gluten-Free Lemon Almond Cookies

Swing into the joy of spring with these light and fresh kitchen favorites. Try this one for dessert!

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:

1. 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
2. In another bowl, mix together the almond flour, salt, baking soda and baking powder
3. Fold the flour mixture into the wet mixture until just combined; let dough chill in the fridge for 1 hour
4. Preheat oven to 350 degrees F
5. Roll the chilled dough into golf ball-sized balls, and roll in sugar until coated
6. Place on baking sheet covered with parchment paper, then bake for about 8 to 10 minutes
7. Let cool before serving

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves to cook for others, focusing on unique, seasonal ingredients for innovative and healthy yet 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.