These Lemon Almond Macaroons are dense, sweet, moist and somewhat chewy, perfect with a cup of tea. They can also be baked 1-12 minutes longer than the recipe states for a cookie that is a bit crisper. Just watch to makes sure that they do not go beyond golden.
½ cup xylitol
1 ½ cup blanched, slivered almonds, frozen
1/8 teaspoon pure stevia
1 ½ ounces egg whites (about 3 tablespoons)
½ teaspoon almond extract
1 tablespoon lemon zest
Preheat oven to 375 degrees.
Place the xylitol into the bowl of a food processor and process until it is the consistency of powdered sugar. Remove and set aside, but do not clean the bowl.
Put the almonds into the processor and process until finely ground, about a minute. Add the xylitol back into the bowl with the ground nuts, along with the stevia, and process to combine, about another 20-30 seconds.
In the empty xylitol bowl, whip the egg whites with a whisk until foamy. Add the almond extract and lemon zest.
Remove the lid from the processor and add the egg white mixture. Continue to process until the mixture forms a stiff ball of dough.
Form cookies by rolling about 2 teaspoons of dough between your palms into balls. Place on parchment lined cookie sheet about 2 inches apart.
Bake in preheated oven for 2-25 minutes for softer cookies. If you prefer them crisper, lower the heat to 325 degrees after 20 minutes and continue to bake another 10 minutes or so, to desired crispness. Store in an airtight container.