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Preparation

Step 1
Preheat the oven to 180°C (360°F). Zest the Lemon using a fine grater. Avoid the white pith to prevent bitterness.

Step 3
In a clean mixing bowl, beat Bioalbumen® powder with water (as per required hydration ratio) using a hand mixer: 2 minutes on speed 3, then 4 minutes on speed 6, or until a stable and stiff peak is formed.

Step 4
Gradually add the granulated sugar while mixing for 3 minutes on speed 3, until fully integrated. Add the lemon zest and ground cinnamon. Mix thoroughly for 1 minute on speed 3. Add baking powder and baking soda. Mix for 1 minute on speed 3 to distribute evenly. Mix in the almond flour for 2 minutes on speed 3. Mix in the ground almonds for 1 more minute.

Step 5
Form small balls about the size of a walnut and place them spaced apart on a greased baking sheet. Bake for 18 minutes, or until cookies turn golden brown. Remove from oven and immediately loosen the cookies using a spatula to prevent sticking and crumbling. Transfer to a cooling rack. Once cooled, store in an airtight container. To preserve freshness, place a slice of white bread inside the container (helps maintain moisture).

Equipment needed

• Oven (preheated to 180°C / 360°F)
• Hand mixer (e.g., Bosch 350W)
• Mixing bowls
• Fine grater (for lemon zest)
• Spatula
• Baking sheet (greased or lined with parchment paper)
• Cooling rack
• Airtight container (for storage)