Lemon biscuits (light)

lemon biscuits

lemon biscuits

Well hello hello hello! Yes, I am back and sorry if I haven’t been able to write for MONTHS! Work got in the way, as well as my newly found hobby: mosaics. I’ve spent loads of my free hours making mosaic stuff, a lot of it for Christmas, leaving me hardly any time to be creative in the kitchen. But I have no excuses now. The recipe I’m sharing with you today is something I wasn’t sure at first. Biscuits usually contain much higher quantities of butter. This is what makes them lovely and rich. But I wanted something with less calories hence I gave these ones a go. I’ve got to say I like them a lot, after the initial “I’m not sure about these”. They are not too sweet and are light and crunchy. Ideal to have with a cup of tea or coffee, without feeling too guilty. I particularly love their lemony flavour, always a favourite of mine. Next time I might add a bit of semolina for some extra crunch.

INGREDIENTS

  • 50 g Butter (unsalted)
  • 1/2 tsp Vanilla extract
  • 125 g caster sugar
  • 1 large egg
  • 25 g ground almonds
  • zest of 2 unwaxed lemons
  • 150 g plain white flour
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • flaked almonds (for the topping)
  • Icing sugar (to dust)

METHOD

  1. Cream together the butter, vanilla extract and  sugar. Gradually beat in the egg.
  2. Add the ground almonds and  the lemon zest. Sieve the flour, baking powder and salt into the bowl and stir well to make stiff dough.
  3. Make a ball and put in the fridge for 30-140 minutes.
  4. On a well floured surface and using floured hands, roll out the dough. the thinner the better.  Using a shaped cutter (I used a star but it could be anything you wish), cut out your biscuit and transfer to a greased baking sheet.
  5. Bake in a preheated oven at 180°C (160°C, 350°F, gas mark 4) for about 20 minutes until golden and firm. Leave to stand on the baking sheet for 20 minutes.
  6. Transfer to a wire rack to cool. Dredge with icing sugar before serving.

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2 Responses to “Lemon biscuits (light)”


  • Cara Lucina! Cosa ti scusi, se sei solo tu che porti la carretta da mesi!!! Stavo studiandomi la ricetta precendete che farò come alternativa vegetariana per il pranzo di Natale di domani. Ho solo dimenticato il melograno, ma ho la salsa e il succo, rimedierò così. Intanto ottimi questi biscotti, anche io sono sempre alla ricerca di biscotti da mangiare tutti i giorni senza ammazzare il fegato.
    Buon Natale cara e vogliamo la foto di un mosaico almeno!

    • Eh sì carissima. Quando torni??? Mi sento sola senza di te! Spero che il tuo proposito per il 2018 sia ricominciare a sperimentare in cucina e bloggare…;-)
      P.S. Ti è piaciuta l’insalatona vegana?

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