Gluten-Free Sardinian Almond Cookies with Lemon Zest (Biscotti di Mandorla Sardi al Limone)

Experience the vibrant flavors of Sardinia enhanced with a hint of lemon zest in these traditional almond cookies. Adapted to be gluten-free, these cookies are perfect for tea time, holiday celebrations, or as a delightful homemade gift.

Ingredients

• 2 cups almond flour (finely ground blanched almonds)

• 1/2 cup granulated sugar

• 1/4 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/4 tsp if not)

• 1 teaspoon lemon zest (from about 1 large lemon)

• 2 large egg whites

• 1 teaspoon pure almond extract

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder (gluten-free)

• Powdered sugar for dusting (optional)

• Whole almonds for topping (optional)

Instructions

1. Prepare the Baking Sheet:

• Preheat your oven to 350°F (175°C).

• Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, granulated sugar, lemon zest, salt, and baking powder until well combined.

3. Combine Wet Ingredients:

• In a separate large bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.

• Add the almond extract and continue to beat until the mixture becomes slightly frothy but not stiff.

4. Form the Dough:

• Gradually add the dry ingredients to the egg white mixture, mixing gently with a spatula until a cohesive dough forms. Avoid overmixing to maintain a tender texture.

5. Shape the Cookies:

• Using a tablespoon or a small cookie scoop, portion out the dough and roll it into small balls, approximately 1 inch in diameter.

• Place the balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

• If desired, press a whole almond gently into the center of each cookie for decoration and added crunch.

6. Bake:

• Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn a light golden brown.

• Keep an eye on them to prevent over-baking, as gluten-free flours can brown faster.

7. Cool:

• Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them set and makes them easier to transfer.

• Transfer the cookies to a wire rack to cool completely.

8. Finishing Touches:

• Once cooled, dust the cookies lightly with powdered sugar for an elegant finish, if desired.

9. Serve and Store:

• Enjoy your gluten-free Sardinian almond cookies with a refreshing cup of lemon-infused tea or your favorite beverage.

• Store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for longer storage.