Almond Lime Cookies

I know, I know, too many cookies and dessert things lately. What about my beach bod? Oh well.

Dem limes

Right now, the bottom of our fridge drawers are littered with limes and lemons of various tenures. My mum buys citrus fruits often to put in her teas and drinks. I don’t think we’ve run out of lemons this entire summer, especially when we buy bags of seven or eight at a time.


Our latest purchase of limes was for tacos a week or two ago, and there are still five limes left. I took pity upon these little (expensive) things and decided to finally use them. This recipe is spin-off those powdered Mexican wedding cookies or Russian tea-cakes that you see in every other cookie book. Just a tad sweet, tart with its limey flavor, and crumbly from the almond meal. You could easily substitute lemon just as well. This makes for a simple biscuit, easy to fit in during a busy day — just mix, let rest, scoop, and bake.

Almond Lime Cookies

And I’m still using whole wheat flour, because it’s all we have in the house. I bet all-purpose would work just as well; do let me know if you try it out.

Almond Lime Cookies

Made about 19 two-inch cookies

8 tablespoons (1 stick) unsalted butter, melted
¾ cup white sugar
1 cup whole wheat flour*
¾ cup almond meal
Zest and juice from two limes (about three tablespoons of juice)
Powdered sugar, for dusting

In separate bowls, distribute and add the lime zest to the white and powdered sugars. Use a spoon to mix in the zest for each bowl. Add the juices to the white sugar and stir in as well. It will be a thick, whitish slurry. Let sit for about 10 minutes.

In another large bowl, add the white sugar slurry to the melted butter and cream together thoroughly. Add in the whole wheat flour and the almond meal and combine until the dough is soft and fragrant. It’s okay to mix fairly well — you’ll want every bit of flour and meal moistened.

You may roll the dough into logs for nice, even cookies, but I don’t mind the scooping and the shaping.

Let the dough rest in the refrigerator for at least two hours.

Preheat the oven to 350 degrees Fahrenheit.

Scoop the dough with a small ice cream scoop or two spoons and drop on a parchment covered baking sheet about an 1 1/2 inch apart. You may round the dough balls out in your palms if you’d like.

Bake for 15 minutes, until the cookies are slightly browned. Remove the sheet from the oven and let the cookies rest for 10 minutes, before displacing them on a cooling rack.

Once the baked cookies are at room temperature, sprinkle or toss in the powdered sugar.

All together now.