• Prep Time 10 minutes
  • Baking Time 25 minutes
  • Makes 16
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 tbsp icing sugar
  • 1 egg white
  • 1/4 tsp lemon juice
  • 2 drops almond extract, optional
  • 1/4 cup sugar
  • 1 cup + 2 tbsp Robin Hood® Almond Flour
  • 1/4 cup sugar

Serving Size: 16


Serving Size: 16

  • Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  • Place icing sugar in small bowl. Set aside.
  • Beat egg white and lemon juice together in small bowl until soft peaks form. Add almond extract if using and gradually beat in 1/4 cup (50mL) sugar, until glossy. Mix in almond flour and remaining sugar. Mix with hands to form dough if necessary. Divide dough into 16 pieces. Roll each into a ball. Place in small bowl of icing sugar and shake to cover cookie. Place on prepared baking sheet.
  • Bake in preheated oven 25 minutes, until tops are cracked, and bottoms are golden.
  • Remove, cool on baking sheet 5 minutes and remove to cooling rack.


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