Gluten-Free Almond-Lemon Cookies

Preparation

• Lemon Cream

  • Zest the lemons over a large bowl and set aside for the cookie dough. Over a measuring cup, squeeze the lemons to obtain ½ cup (125 ml) of juice.
  • In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Stir in the lemon juice.
  • Cook over medium heat, stirring constantly and scraping the bottom and sides of the pot until the mixture has thickened. Remove from the heat.
  • Stir the butter into the lemon cream. Transfer to a bowl. Cover with plastic wrap directly on the surface of the cream. Refrigerate while you make the cookie dough.

• Cookies

  • With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper (see note).
  • Place the icing sugar in a bowl. Set aside.
  • Into the large bowl with the lemon zest, add the sugar. Rub the zest and sugar together with your hands to flavour the sugar. Add the ground almonds and salt. Mix well.
  • In another bowl, whisk the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in the almond liqueur. Using a spatula, gently fold in the dry ingredients.
  • Using a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls and place on the baking sheet.
  • Coat a few balls of dough at a time in the icing sugar, shaking off any excess. Return the coated cookies to the baking sheet.
  • With the tip of your thumb, make a small well at the centre of each cookie. Using a small spoon or pastry bag, fill the well of each cookie with the lemon cream.
  • Bake for 18 to 20 minutes or until the cookies start to brown slightly. Let cool completely. The cookies will keep for 1 week in an airtight container at room temperature or for 3 months in the freezer.