Lemon Gluten Free Cookies

Ingredients for Lemon Gluten Free Cookies

  • 125 g ground hazelnuts
  • 80 g raw buckwheat (Grechka) flour
  • 50 g cornmeal
  • 80 g granulated sugar
  • 2 lemons
  • 2 eggs
  • 1/2 pack of baking powder
  • 1 tablespoon of cornstarch
  • 80 g dark chocolate

How to Make Lemon Gluten Free Cookies

Lemon gluten-free cookie recipe that will be good for dieters

  • Grate the zest of the lemons and squeeze out the juice. Mix the ground hazelnut kernels, baking powder, buckwheat flour and cornmeal in a deep bowl.
  • In a separate glass bowl, first beat the egg whites with the sugar until foamy. Then add the egg yolks and beat a little more and add the dry ingredients. Start kneading with the help of mixer. While kneading continues, gradually add the lemon juice. When the dough reaches the desired consistency, wrap it in cling film and let it rest in the refrigerator for 6-8 hours.
  • Roll out the rested dough on the counter sprinkled with cornstarch with the help of a rolling pin. Cut the rolled dough into round forms with the help of a tea glass and place them on a baking tray lined with greaseproof paper. Bake in a preheated oven at 120-150 degrees for 20-25 minutes. After the cookies are baked, let them cool.
  • Sprinkle the previously grated lemon peels on the greaseproof paper. Dry in the hot oven for 5 minutes.
  • Melt the chocolate in a bain-marie. Dip half of the lemon gluten-free cookies in chocolate and place on a baking paper-lined tray. Sprinkle the dried lemon peels on the chocolate part and serve after the chocolate has frozen.

Click for the recipe of Cocoa Hazelnut Tart (Sugar free, gluten free and raw)

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