Almond Lemon Crinkle Cookies Directions:
Collect the peeled almonds in the jug of a kitchen mixer.
Blend them until you get a flour, then set them aside.
Combine the eggs and sugar in a large bowl.
Add the grated zest and pour the lemon juice, then use a fork or whisk to mix the ingredients.
Start pouring the almond flour, continuing to mix.
Also add the all-purpose flour and the baking powder, previously sifted.
Add the powders and work everything until you get a soft, non-sticky dough.
Take small amounts of dough and shape them into balls the size of a walnut.
Cover each sphere in powdered sugar.
Let the excess sugar fall off, then lightly crush the spheres by pressing them with two fingers.
Arrange the cookies on a baking tray lined with parchment paper.
Place a peeled almond on each cookie, pressing lightly in the center so that it adheres well to the dough.
Bake the cookies in a static oven preheated to 360°F for 12–13 minutes.
Once the necessary time has passed, take them out of the oven and let them cool.
WW Points Calculation
Peeled almonds = 48.00
All-purpose flour = 44.00
Granulated sugar = 36.00
Whole peeled almonds = 25.00
Eggs, lemon juice, lemon zest, baking powder = 0.00
Points Information:
Total Points: 153.00
Servings: 25 cookies (1 cookie each, walnut-size)
Points per serving: 6.12
Nutrition Information
Calories 112
Fat 4.6 g
Protein 2.7 g
Carbohydrates 14.8 g
Sugar 7.9 g
Sodium 35 mg
I'm waiting for your comments! Enjoy!
