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Healthy Anginetti Cookies

These healthier anginetti cookies are a delicious blend of lemon and almond flavors, using wholesome ingredients for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 125
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup almond flour, finely ground; fresh, not rancid
  • 1 cup whole wheat pastry flour or all-purpose flour for a lighter texture For gluten-free use an additional 1 cup almond flour plus 1/4 cup tapioca starch.
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup coconut sugar or light brown sugar
  • 1 large egg room temperature
  • 1 large egg white room temperature
  • 1/3 cup plain Greek yogurt full-fat for best texture
  • 2 tablespoons extra virgin olive oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional, for deeper almond flavor
  • 1 tablespoon zest of 1 large lemon about 1 tablespoon
  • 1 tablespoon fresh lemon juice
For the Glaze
  • 3/4 cup powdered sugar or powdered erythritol for lower sugar
  • 1 to 2 teaspoons fresh lemon juice to thin
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together almond flour, whole wheat pastry flour, baking powder, and salt until evenly mixed.
  3. In a separate large bowl, whisk the egg, egg white, coconut sugar, Greek yogurt, olive oil, vanilla, almond extract, lemon zest, and lemon juice until smooth.
  4. Fold the dry ingredients into the wet just until combined. If too sticky, chill for 10 minutes.
Baking
  1. Using a teaspoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared sheet about 1.5 inches apart.
  2. Bake for 10 to 12 minutes, until the edges are lightly golden and the tops show small cracks.
  3. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. Whisk powdered sugar with 1 teaspoon lemon juice and vanilla to a thick but pourable glaze.
  2. Dip the top of each cooled cookie into the glaze or spoon a small amount over each cookie. Let the glaze set for at least 20 minutes.

Notes

Keep cookies in an airtight container at room temperature up to 3 days, or freeze baked cookies (without glaze) up to 3 months. Avoid overmixing to keep cookies tender.