About
These light and zesty sandwich cookies are the perfect weekend treat!
Lemon cookies are sandwiched together with a light citrus buttercream creating the perfect combination of smooth and crunchy.
Ingredients
- 3 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 1 cup almond butter, unsalted
- 1 medium raw egg whole
- 1 cup 100% pure erythritol by now
- ½ teaspoon baking soda
- ½ cup unsalted butter
- â…› teaspoon salt, sea salt
- ½ tablespoon lemon peel or zest raw
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large shallow oven tray with baking paper.
- Add the almond butter, egg, half the erythritol, baking soda, salt, lemon zest, one teaspoon of vanilla extract and one teaspoon of lemon juice to a food processor.
- Blend until a dough forms.
- Divide the mixture evenly into 12 portions and press into cookie shapes across the lined oven tray. The cookies should be about two inches wide and be well separated as the will spread when cooking.
- Transfer to the oven to bake for 10-12 minutes until golden brown all over. Set aside to cool completely and firm up.
- Whilst the cookies are cooling you can prepare the filling. Add the remaining erythritol to a food processor and blend until powdered.
- Add the butter, remaining lemon juice and vanilla and blend until creamy.
- Once the cookies have completely cooled, spread buttercream evenly over the underside of 6 of the cookies.
- Sandwich the buttered cookies together with the remaining cookies to serve.
Nutrition Facts
- Servings: 6
- Calories: 423.2kcal/1770.6kJ (per serving)
- Fat: 39.2g (per serving)
- Carbs: 40.3g (per serving)
- Protein: 9.8g (per serving)
