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Ingredients for Lemon Gluten Free Cookies Recipe
- 125 g ground hazelnuts
- 80 g raw buckwheat (Greçka) flour
- 50 g corn flour
- 80 g granulated sugar
- 2 lemons
- 2 eggs
- 1/2 pack of baking powder
- 1 tablespoon of corn starch
- 80 g of dark chocolate
How to Make Lemon Gluten Free Cookies
Lemon gluten free cookie recipe will be good for dieters
- Grate the skin of lemons and squeeze the juice. Mix ground hazelnut kernels, baking powder, buckwheat flour and corn flour in a deep bowl.
- In a separate glass bowl, first whisk the egg whites together with the sugar until it becomes foamy. Then add the egg yolks, beat a little more and add the dry ingredients. Start kneading with the help of a mixer. While the kneading process continues, gradually add the lemon juice. When the dough reaches the desired consistency, wrap it in cling film and let it rest in the refrigerator for 6-8 hours.
- Roll out the rested dough on the bench sprinkled with cornstarch with a roller. Cut the dough into circular forms with the help of a tea glass and place it on a baking tray lined with oily paper. Bake in a preheated 120-150 degree oven for 20-25 minutes. After the cookies are baked, let them cool.
- Sprinkle the lemon peel you have grated beforehand on the greaseproof paper. Dry in a hot oven for 5 minutes.
- Melt the chocolate in a bain-marie. Dip half the lemon gluten-free cookies in chocolate and place them on a baking tray lined with greaseproof paper. Sprinkle the dried lemon peels on the chocolate part and serve after the chocolate is frozen.
Click for the cocoa and nut tart (sugar-free, gluten-free and raw) recipe
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