Arabesque Lemon Cinnamon Scented Almond Cookies

Like a hybrid of a macaroon and a cookie, these sweet little gems made from ground almonds, and without flour, should be in your repertoire… whether you live gluten free or not.

With a quick one-bowl method and amenable to different flavours, these are made in little under half an hour. Another fantastic recipe from the über talented Laura Calder, I fall more in love with her cookbooks with every look, and every new recipe tried.


I was lucky enough to see her do a demo once, at Toronto’s CNE a few years ago. As charming and knowledgeable live as she is on her TV cooking show, she was a delight. With her lovely flair she captivated the audience, chatting easily as she put together a recipe. What a joy to see her live!


As a lover of hazelnuts I’m curious to give the recipe a try using them. Perhaps with a drizzle of melted chocolate over top…?  Hmmm. And yum. I actually know a few people who would love that combo. Fantastic! Another great recipe variation to add to my to-try files, a never-ending source of joy and inspiration. What are you waiting for…? If you’re not already, get in the kitchen and make some happiness!

Arabesque Lemon and Cinnamon Scented Almond Cookies
A gluten free drop cookie perfect with your favourite cuppa!
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
  1. 1 cup finely ground almonds
  2. 1/2 cup sugar
  3. 1 egg white
  4. 1/2 tsp lemon or orange zest
  5. 1/4 tsp cinnamon
  6. Garnish: about 50 lightly toasted sliced almonds or pine nuts
  1. Heat oven to 325°
  2. Line a baking sheet with parchment or silpat.
  3. Mix all but the toasted nuts together in a bowl until it forms a dough.
  4. Wet your hands and roll the dough into roughly 1 inch balls.
  5. Place on the baking sheet, spaced about 2 inches apart; press down to flatten them slightly.
  6. Press 3 toasted nuts on top of each.
  7. Bake the cookies until cooked through, 12 to 15 minutes.
  8. Cool on a rack.
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