Lemon Almond Flour Italian Easter Cookies

When life gives you lemons… make them Easter-worthy 🍋🐣

My Lemon Almond Flour Italian Cookies are soft, chewy, naturally gluten free, and made with all-natural ingredients you can feel good about. And let’s talk about that silky lemon frosting — bright, zesty, and made with all natural ingredients for the perfect sweet citrus finish. Fresh, festive, and full of spring flavor in every bite. 🌸💛

2 ½ Lemon Almond Flour

3 tablespoons Tapioca Flour

1½ teaspoons Baking Powder

½ teaspoon fine salt

1 cup of thick Greek Yogurt

½ cup Monk fruit

2 large eggs

1 tablespoon pure vanilla extract

Grated zest of 1 lemon

Lemon Frosting & sprinkles

Directions

1. Whisk together the lemon almond flour, tapioca flour, baking powder and salt.

2. Combine the yogurt and Monk fruit until smooth and fluffy with a blender on medium speed for 3-4 minutes.  Reduce the speed to low and add the eggs until well combined. Add the vanilla and zest and mix to combine.

3. Combine your wet ingredients into your dry ingredients.

4. Chill for 2-3 hours.

5. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 4-5 inches long. Tie it into a loose knot and place it a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, chill again for a few minutes.

6. Bake for about 12-15 minutes. Remove when a little golden.

7. Let cool for 5 minutes. Warm your lemon frosting in a bowl. Dip the top of the cookies and add your sprinkles for decoration.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.