Almond-Lemon Cookies
4 servings
15 minutes
Almond-lemon cookies are a refined treat where the light tartness of lemon meets the soft nutty texture of almonds. This recipe recalls old Russian traditions of home baking, where nuts and citrus played a key role in creating delicate flavors. A light hint of maple syrup adds subtle sweetness, while olive oil makes the dough more tender. The cookies are perfect for morning tea or as an elegant treat at a friendly gathering. They are not only fragrant and crispy but also healthy—without refined sugar and with added flax seeds. The simple preparation process makes them accessible even for those without much culinary experience.
1
Rinse the almonds, let them dry a bit, and grind them into fine crumbs in a food processor or powerful blender.
- Almond: 160 g
2
Grate the zest of half a lemon, add it to the almonds, and drizzle with lemon juice.
- Lemon: 0.5 piece
3
Add the remaining ingredients and mix.
- Flax seeds (linseed): 1 tablespoon
- Maple syrup: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: pinch
4
Form small cookies and place them on a parchment-lined baking sheet.
5
Bake in a preheated oven until golden brown (be careful, it took me no more than 4-5 minutes in my gas oven).
