Lemon and thyme cookies
Delicate almond cookies infused with lemon zest and fresh thyme, lightly crisp at the edges and soft in the center - a perfect treat for tea time or snacking.
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
150 grams
Almond flour
1 tablespoon
Cornstarch
0.25 teaspoon
Salt
0.25 teaspoon
Baking soda
2 tablespoon
Maple syrup
0.5 teaspoon
Thyme
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line a baking tray with baking parchment.
Step 2
In a food processor, pulse the almonds, cornstarch, salt, and soda until the mixture is well combined and has a breadcrumb-like texture.
Step 3
Add the maple syrup, thyme leaves, and lemon zest, then pulse again until the dough comes together in a ball.
Step 4
Remove the dough from the food processor and divide it into 10 equal portions. Roll each portion into a golf-ball-sized ball, then flatten gently between your palms and arrange on the prepared baking tray, leaving space between each cookie.
Step 5
Bake for 10-12 minutes, until the edges are crisp and golden brown. Remove from the oven and allow the cookies to cool on the tray. They will firm up as they cool, while remaining soft in the center.