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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
These cookies are the perfect confection for all the lemon lovers out there. They have all the fresh lemon flavor you hope for without any of the tartness you’d expect. Yields 32 cookies
2 cups Pereg Almond Flour
1 and 1/3 cups sugar
1 cup Gefen Potato Starch
2 and 1/2 tablespoons lemon zest
pinch of salt
3 egg whites
1 tablespoon lemon juice
1 and 1/2 cups powdered sugar, such as Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit.
Combine almond flour, sugar, potato starch, lemon zest, and salt until no lumps remain.
In a separate bowl, beat egg whites until soft peaks form.
Add egg whites and lemon juice to dry ingredients, then fold until smooth. Dough will be thick and wet.
Using dry hands, form one-inch balls and roll in powdered sugar. Resist the urge to wet hands, as this will ruin the crinkle pattern after baking.
Place cookies two inches apart on a Gefen Parchment Paper-lined pan.
Bake for 13 minutes, until cookies begin to firm up. Let cool before removing from paper.
Photography and Styling by Yossi and Malky Levine
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