Recipe: Almond Cookies with Lemon Myrtle

I’m on a bit of a gluten-free biscuit roll at the moment.  I pretty much have one super-easy recipe, which I vary by switching out the nuts for different nuts, and adding new flavour ingredients.  Done.  In fact, I spent half of yesterday afternoon making variations on this particular biscuity theme – five batches in total – because I am a little bit silly.

Exhibit A: some of the biscuits I made yesterday.  Some.  Only some.

You could probably do this just as well yourself.  Assuming that you are also silly. But I’m quite pleased with the way the flavour worked for these ones, so I’m recording the recipe here for my use, if not for yours.


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200 g almond meal
1 egg
1 tsp lemon myrtle (you want this in a powdered form, not a form which is leafy for tea)
50 g sugar
mixed peel or pine nuts (optional, for garnish)


Now what will you do with it?

Pre-heat your oven to 165°C, and line an oven tray with baking paper.

Put all your ingredients in a bowl – you might beat the egg lightly before adding it – and mix together with a fork, then with your hands, until you have a slightly sticky dough.  Taste a tiny piece if you like, to decide whether you want more lemon myrtle – the flavour won’t change much in cooking.

Roll into small balls, about the size of a walnut, and flatten slightly onto the tray.

Pop a tiny piece of mixed peel in the centre, to warn people of the lemony nature of this treat.

Bake for fifteen minutes, or until the biscuits are still soft, but getting a bit golden underneath.  Cool on the baking trays or on a wire rack, depending on how lazy you are that day.



This recipe is gluten and dairy-free, and I think low fructose, too.  Score!  If you can’t get lemon myrtle, any citrus zest will be nice.  Basically anything will be nice.  These biscuits are infinitely changeable, which is why I keep on and on with these recipes (and yes, there are more to come…).


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