Summer is the perfect time to make these adorable lemon-y almond mushroom cookies!
These almond mushroom cookies are inspired by one of my absolute favorite cookies: amaretti. Amaretti are Italian cookies that are small and light, with a bright lemon-almond flavor that always reminds me of summer. They’re soft and chewy with a crispy outer shell, and are completely gluten free! It doesn’t hurt that they only take a few ingredients to make either.
Naturally, these cookies were my first bake of the summer. I usually prefer no-bake recipes in the summer, but these were absolutely worth turning on the oven for. Just look at how cute they are!
Looking for more summer recipes? Check out my peach crumb bars!
Tips and Tricks for Almond Mushroom Cookies
Wet Dough: This is an extremely soft dough, so it might be too wet to work with, especially in a hotter or more humid kitchen. To resolve this, you can either chill it before shaping the mushroom caps and stems or roll your hands in powdered sugar to keep it from sticking.
Chilling the Dough: Like I mentioned earlier, this really is a super soft dough! Chill the mushroom caps and stems before baking in order to help them keep their shape and stop them from spreading in the oven.
Almond Mushroom Cookies
Course: Dessert20
cookies15
minutes30
minutes1
hour45
minutesThese cute almond mushroom cookies are perfectly chewy on the inside and crispy on the outside.
Ingredients
- Cookies
1 cup granulated sugar
2 teaspoons lemon zest
1 and 2/3 cup almond flour
2 large egg whites
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
- Topping
1 cup white chocolate chips, melted
Pink or red food coloring
Chopped slivered almonds
Instructions
- Line two sheet pans with parchment paper. Set aside.
- In a large bowl, gently massage lemon zest into granulated sugar. Add almond flour and stir until combined. Set aside.
- Whisk egg whites, almond extract, and vanilla extract in a medium bowl until foamy.
- Slowly add the egg whites to the almond flour mixture and mix until just combined.
- Split dough into two parts (one should be larger, about 2/3 of the dough).
- Using the larger piece of dough, roll the dough into small balls about 1 inch in diameter to make mushroom caps. Place caps on sheet pan and gently press each cap down to flatten the bottom. Refrigerate for at least 1 hour.
- Using the smaller piece of dough, roll the dough into a thin log about 1/2 inch in diameter. Cut 3/4 inch long pieces to make mushroom stems and place on second sheet pan, circular side down. Refrigerate for at least 1 hour.
- Preheat oven to 360°F.
- Bake both caps and stems for 15-18 minutes or until slightly golden. Let cool in the pan for 5 minutes before placing the cookies on a wire rack to finish cooling.
- Assembly
- Add food coloring to melted white chocolate until desired color is reached.
- Once cookies are fully cooled, dip the top of each stem in melted chocolate and attach to the bottom of each cap. Let chocolate harden.
- Take each mushroom and dip the cap into melted chocolate so that it’s fully covered. Sprinkle almonds on top and let chocolate harden before enjoying.
Notes
- Make Ahead: Cookies can be made up to 4 days ahead; store in an airtight container at room temperature.
