Easter Lemon Crinkle Cookies (Cadbury)
These Almond Lemon Crinkle Cookies topped with a Cadbury mini egg, are super cute and delicious. They are the perfect treat for Easter!
Ingredients
- 3 cups (335 g) almond flour
- 1 cup (200 g) sugar
- 1/16 tsp (0.38 g) sea salt
- 1 lemon zest (From 1 Lemon)
- 1 tsp (5 g) vanilla bean paste
- 1 tsp (4 g) almond extract
- 3 (90 g) egg whites (Large)
- 4 Tbsp (35 g) powdered sugar (For Dusting)
- 1/4 cup (35 g) Cadbury Mini Eggs (One for each cookie)
Instructions
- Place the Large bonMAT™ on the top of your Large perforated baking sheet.
- Preheat oven to 350F/180C.
EASTER LEMON CRINKLE COOKIES
- In a mixing bowl, whisk together the almond flour, sugar, sea salt and lemon zest. Make a well and add the egg whites, vanilla bean paste and almond extract. Your dough is ready once you are able to leave an imprint in your dough, and it is holding nicely.
- Start rolling the cookie dough into smaller balls between the palm of your hands. Then, roll each one into the powdered sugar and place them directly onto your bonMAT™ spaced out. Use the top of a spatula to make a small well in each.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Crinkles from 20min). You will know your cookies are ready once you see the crack around and lightly golden to the side. NOTE: They will be soft out of the oven.
- Once your Easter Lemon Crinkle Cookies are out of the oven, place a cadbury egg on each cookie. Let them completely cool down before handling them. Enjoy with a nice cup of Tea or Coffee! Bon Appétit!
- N.B. Storage is best when placed in a metal box.
YouTube Video
Photos
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 11mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.4mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com