• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 32

Flourless Soft Almond Cookies

  • Recipe Submitted by on

 Ingredients List

  • 3 ¼ cups almond flour
  • 2 cups confectioners’ sugar plus about ½ cup for coating
  • Zest from 1 lemon
  • 2 large eggs lightly beaten
  • Optional for colored sugar coating:
  • 3 packages of Color Kitchen powdered natural food coloring red, blue, yellow


Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, confectioners’ sugar, and lemon zest.
Add the beaten eggs. Mix until combined and dough forms.
Put ½ cup of confectioners’ sugar in a small bowl.
Optional: For colored confectioners’ sugar, divide evenly into three ziplock bags. Add ¼ teaspoon of powdered coloring and knead bag until the sugar is evenly colored. Add additional powder in ¼ teaspoon increments until desired color is achieved. (Combine primary colors to create additional shades. Red and blue were combined for the purple coloring.)
Scoop dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in palm, over the sugar bowl, to form a ball and to remove excess sugar.
Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
Bake for 11-12 minutes for soft, marzipan-like cookies or 14-15 minutes for slightly crunchy-chewy cookies.
Remove from the oven and move the cookies onto a wire rack to cool completely.
Store in an airtight container at room temperature for up to one month.

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