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Bake Club Lemon Loaf Cookies GF

Makes 12 cookies

3 egg whites

¼ cup sugar


6 drops yellow color

1 teaspoon lemon extract

1 lemon, zested


2 cups almond flour

2 cups powdered sugar

¼ teaspoon salt

¼ teaspoon baking powder


Extra powdered sugar for dusting


Heat the oven to 300F.


In a mixing bowl with the whisk attachment, whip the heck out of egg whites on high until they form foamy, soft peaks. Sprinkle the sugar in little by little as the whites form shiny peaks.

 Out of the mixer, fold in yellow color and lemon spirit until incorporated. Fold in almond flour, 2 cups powdered sugar, salt and baking powder until homogenous.

 Scoop rounds and roll in additional powdered sugar until coated. Rest on lined baking sheet, 2-inches apart for 30-60 minutes.

Bake for 18 minutes, during which time the cookies will puff and crackle, but remain dense, rich and fudgy in the center.

 Cool completely before crushing


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