Lemon Amaretti Cookies With Homemade Lemon Curd

Lemon Amaretti Cookies

With Homemade Lemon Curd

Vegetarian / Gluten Free / Dairy Free

Makes around 22

Crispy on the outside, soft and chewy on the inside, laced with Amaretto liqueur and tangy lemon zest, these cookies are so moreish! Although wonderful all on their own, when dolloped with our creamy, buttery, homemade lemon curd, they are simply marvellous! It is also a brilliant way to utilise the egg yolks, as well as the whites used for the cookies in this recipe.

Ingredients

For the cookies:

480g ground almond flour

300g granulated sugar

1/2tsp salt

5 large free range, organic egg whites

1/2tsp cream of tartar

1tbsp amaretto liqueur 

Zest of one unwaxed lemon & 1tbsp lemon juice

Extra granulated sugar and icing sugar for dusting

For the lemon curd:

160g icing sugar

Zest of two unwaxed lemons

6 free range, organic egg yolks

100ml freshly squeezed lemon juice

120g salted butter

Method

Preheat the oven to 160C.

Line a large baking tray with baking parchment.

Mix the almond flour, sugar and salt into a bowl and set aside.

Separate the egg whites and place them in a bowl with the cream of tartar, amaretto, lemon zest and juice. Save the yolks for the lemon curd.

Beat the egg whites with a freestanding or hand held mixer until very stiff peaks form.

Start folding about one third of the  flour mixture into the egg whites. Use a large spatula and performing gentle figure eight folds, so as to not deflate the airy dough.

Repeat until you have incorporated all the flour.

Place some granulated sugar in a small bowl and some icing sugar in another.

Using an ice cream scoop or a spoon, scoop balls of the dough, roughly the size of golf balls. Drop and roll them first in the granulated sugar and then in the icing sugar, shaping them with your hands as you go along. Coat each cookie lightly but evenly. Arrange them on the prepared baking tray, leaving some space in between. Press the cookies slightly with your hand to flatten. 

Bake for 25 minutes. Allow to cool and enjoy!

To make the lemon curd, place the icing sugar and lemon zest in a food processor and combine until incorporated. Add the egg yolks and process until they are light in colour and fluffy. Pour in the lemon juice and blend. Using a spatula, transfer the mixture into a small saucepan. Over low heat, gently warm the curd, whisking constantly for 5 to 7 minutes until it thickens enough to coat a spoon. Don’t be tempted to increase the heat, as this needs to be done patiently. Remove from the heat and add the butter, whisking it in as it melts.

Transfer to a jar and serve. 

Notes

These cookies will last up to a week in an airtight container.

They can also be frozen before they are baked. Simply place them in the freezer on a tray and transfer into a sealed bag once they are solid. Defrost for one hour before baking.

Use xylitol or erythritol in place of the sugar for a sugar free option.

This lemon curd can be used to fill cakes, pies, to flavour whipped cream or frosting. You could also spread it on scones or crusty bread, or even whisk it into a zingy salad dressing!

Store the curd in the fridge for one week. You can also freeze it for up to 3 months. Thaw in the fridge over night before serving.