Are you looking to update your go-to afternoon sweet treat? Or perhaps you're in the market for a new make-ahead dessert for weekend dinners? Either way, these naturally gluten-free shortbread cookies made out of almond flour and flavored with vanilla and almond extracts and Meyer lemon zest are so simple and satisfying, you'll want to make them on the regular.
Meyer lemons are a cross between lemons and mandarin oranges and add a sweeter note to the acidity. But if you can't find them, regular lemons work just as well. I love these cookies for their sweet-tart flavor and one-bowl stir and scoop method. Whether you enjoy them for afternoon tea or to end an evening meal, I hope you love them as much as we do!
Meyer Lemon Shortbread Cookies
Makes ~ 24-32 cookies
Notes: Recipe calls for butter. Coconut oil may be used to keep these vegan. Meyer lemons are a cross between lemons and mandarin oranges and lend a slightly sweeter note of acidity. But if you can't find them, regular lemons work just as well.
4 Tbsp (57 gr.) softened unsalted butter
1/4 tsp. salt
2 Meyer lemons, zest + 2 Tbsp juice, divided
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups (200 gr) almond flour
scant 1/3 cup (70 ml) maple syrup (or honey)
Preheat oven to 350 F/ 176 C. Line a baking tray with a silpat mat or parchment paper. Set aside.
In a medium mixing bowl, use a fork to cream together softened butter, salt, zest of 2 Meyer lemons, and vanilla and almond extracts.
Pour in almond flour and continue mixing until well incorporated. Add maple syrup and 2 Tbsp juice from Meyer lemon (1/2 a lemon). Use a firm silicone spatula to mix together, folding and flattening as you go to create a homogenous mixture. It will come together, be patient.
Use a mini cookie scoop to scoop onto lined baking tray. Or use a spoon. Each cookie has approximately 2 tsp. (1/2 Tbsp) worth of dough. Use a fork to gently press down and flatten.
Bake 9-10 minutes until edges and top turn golden brown. Allow cookies to rest on the tray for a few minutes. Use a thin metal spatula to gently transfer to a wire rack to cool completely.
Store in a sealed container at room temperature for up to 5 days or in the fridge/freezer for longer.