Description
Delicious almond cookies filled with tangy lemon curd, perfect for summer baking.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Gradually add the almond flour, all-purpose flour, and salt, mixing until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with lemon curd.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
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Notes
- Store cookies in an airtight container for up to a week.
- Feel free to use store-bought lemon curd for convenience.
- These cookies can be frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg