Lemon Poppy Almond Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 cups almond flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
1/4 cup unsalted butter, softened
05 -
1/4 cup honey or maple syrup
06 -
1 large egg
07 -
Zest of 1 lemon
08 -
1 tablespoon lemon juice
09 -
1 tablespoon poppy seeds
10 -
1 teaspoon vanilla extract
→ Cranberry Topping
11 -
1/2 cup fresh cranberries
12 -
1/4 cup granulated sugar
13 -
1/4 cup water
14 -
1 teaspoon cornstarch mixed with 1 tablespoon water
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, cream the softened butter and honey (or maple syrup) until light and fluffy, about 2-3 minutes.
04 -
Beat in the egg until well incorporated. Add lemon zest, lemon juice, poppy seeds, and vanilla extract, mixing thoroughly to combine.
05 -
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
06 -
Using a small cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten tops with the back of a spoon.
07 -
Bake for 12-15 minutes, until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 -
In a small saucepan, combine cranberries, granulated sugar, and water. Cook over medium heat until cranberries begin to pop and mixture thickens, about 5-7 minutes. Stir in the cornstarch mixture and cook for an additional 1-2 minutes, until topping is thick and glossy.
09 -
Once cookies are completely cool, spoon a small amount of cranberry topping onto the center of each cookie.
# Notes:
01 -
Allow cookies to cool completely before adding the cranberry topping to prevent it from melting or sliding off.