The Taste of Summer!
Gluten-free and made with agave syrup, the cookies are good by themselves if you’re looking for a low-sugar treat – but, add the glaze and WOW – you’ll be instantly transported to a beautiful sunny day in Sorrento!
Note: To make a similar gluten-free bar cookie without almonds, click here for my recipe for “Lovely Lemon Bars” from May 2013.
This recipe makes about 24 small cookies. Preheat oven to 350 and line the cookie sheet with parchment paper.
For the cookies:
- 1 egg
- 2 cups Bob’s Red Mill Super-Fine Almond Flour from blanched almonds
- 1/2 tsp baking powder
- pinch salt
- 1/3 cup organic blue agave syrup
- zest of 1 lemon
- 1 tsp vanilla
In a medium bowl, whisk the egg and then add all other ingredients, mixing by hand until well combined. Using a one-tablespoon scoop, drop balls of dough on the lined cookie sheet about 1″ apart. Flatten each ball slightly with the bottom of a juice glass coated with sugar. Bake at 350 for about 10 minutes. Cool completely on cookie sheet.
In the meantime, mix all ingredients to make the glaze. When completely cool, top each cookie with one teaspoon of glaze. Allow the glaze to set before serving.
For the glaze:
- 1 Tbsp fresh lemon juice
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup sliced almonds
Close your eyes, take a bite, and imagine yourself on the coast of Italy or – better yet and easier to get to – in Highlands!
Come see us soon in the mountains! – Donna Alley, Innkeeper Since 1984
541 Hickory Street, Highlands NC 28741 (828) 526-2060