Imagine a dessert that combines the nutty richness of almonds with a burst of bright lemon flavor, all wrapped up in a crispy, addictive cookie brittle that will have your taste buds dancing! This isn't just another cookie recipe - it's a culinary adventure that transforms simple ingredients into a show-stopping treat that's both elegant and incredibly easy to make. Whether you're looking to impress guests or treat yourself to a gourmet-style snack, this Lemon Almond Cookie Brittle is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the cookie brittle later.
- In a large mixing bowl, combine 1 cup of almond flour and 1/2 cup of granulated sugar. Mix well until the dry ingredients are thoroughly combined.
- Add 1/4 cup of melted butter to the dry mixture. Make sure the butter is not too hot to avoid cooking the egg in the next step.
- Crack 1 large egg into the bowl and add 1 tablespoon of lemon zest, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir the mixture until all the ingredients are well incorporated and a smooth batter forms.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick. Make sure the edges are not too thin to prevent burning.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the center is set. Keep an eye on it to avoid overbaking.
- Once baked, remove the baking sheet from the oven and let the brittle cool on the baking sheet for about 5 minutes. This will allow it to firm up slightly.
- While still warm, use a sharp knife or a pizza cutter to cut the brittle into your desired shapes or sizes. Allow it to cool completely on the baking sheet.
- Once cooled, carefully break apart the brittle into pieces along the cut lines. Store the lemon almond cookie brittle in an airtight container at room temperature for up to a week.
Tips
- Use fresh lemon zest for the most vibrant citrus flavor - the oils in freshly grated zest make a huge difference.
- Make sure your butter is melted but not scorching hot to prevent the egg from cooking prematurely.
- Spread the batter as evenly as possible for consistent baking and a perfect crisp texture.
- Watch the brittle closely in the last few minutes of baking - the difference between golden and burnt can be just moments.
- Let the brittle cool slightly before cutting to ensure clean, crisp lines and prevent crumbling.
- For extra flavor, consider adding a light dusting of powdered sugar or a drizzle of white chocolate after cooling.
- Store in an airtight container to maintain crispness and enjoy within a week for the best texture and taste.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
