LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
Provided by hello
Categories Dessert
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- Preheat the oven to 170C/340°F.
- Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1
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Pastel Cristal
p@yahoo.comThese cookies are the perfect combination of sweet and tart. They're also really easy to make.
Minahal Minahal
minahal@gmail.comI'm not a fan of lemon desserts, but I thought I'd give this recipe a try. I'm glad I did! These cookies are amazing.
Rose Abdulhafidh
abdulhafidhrose37@gmail.comThese cookies are a great way to use up leftover egg whites. I always have a few egg whites leftover from making other recipes.
Muskan Chaudhary
chaudhary-m@gmail.comI love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these cookies.
Hafsa Shoukat
shoukat.h@gmail.comThese cookies are the perfect gift for any occasion. They're always a crowd-pleaser.
Daudi Kisomo
kisomo_daudi@hotmail.frI made these cookies for a bake sale and they were a huge hit! I sold out of them in no time.
Kiani Kashif
kashifk44@hotmail.comI'm allergic to almonds, so I substituted walnuts in this recipe. The cookies turned out great!
dizzy dreams
dizzy2@yahoo.comThese cookies are way too expensive. I can find similar cookies at the store for a fraction of the price.
Richard Robert Gardiner
gr@aol.comI followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.
Robert chisom Akasonye
akasonye-r37@gmail.comThese cookies are a bit too sweet for my taste, but they're still pretty good. I think I'll try reducing the amount of sugar next time.
Jacob Blackmon
blackmon-j6@hotmail.comI'm not a huge fan of lemon desserts, but these cookies were surprisingly good. The almond flavor really balances out the tartness of the lemon.
wajid alone
alone30@gmail.comThese cookies are the perfect treat for any lemon lover. They're also a great way to use up leftover egg whites.
Farxiya Cabdillaahi
c12@aol.comI love the way these cookies look. They're so elegant and festive. They're perfect for any occasion.
Sabia Sanwal
sabiasanwal@gmail.comThese cookies are so easy to make, and they always turn out perfect. I love that I can make them ahead of time and freeze them.
Jutt Ggg
ggg_j@gmail.comI've tried a lot of lemon almond slice recipes, but this one is by far the best. The cookies are always moist and flavorful.
Gaming Warrior
gaming97@yahoo.comThese cookies are amazing! They're the perfect balance of sweet and tart, and the almond flavor really shines through.
Lovelyn Galapon
galapon.lovelyn44@gmail.comI made these cookies for my family and they loved them! They're so soft and chewy, and the lemon flavor is just right.
timoth msangi
mtimoth@yahoo.comThese cookies are delicious! I love the combination of lemon and almond. They're also really easy to make, which is a bonus.
Arslan Farooq
arslan_f@yahoo.comI've been making these lemon almond slices for years and they're always a crowd-pleaser. They're the perfect combination of sweet and tart.
Charel Abbott
abbott-charel97@yahoo.comThese lemon almond slices were a hit at my last party! They were so easy to make and everyone loved them.