Gluten-free almond-coconut biscuits with lemon flavor

These tender gluten-free, almond-coconut biscuits with lemon flavor will literally melt on your tongue. And that lemon scent! You can prepare them with or without egg and also baked or unbaked.

Biscuits will be more fluffy and more tender if you add egg into the dough. In egg-free version, they will have more significant lemon aroma, they will be crunchy from outside and tender and delicious from inside. But they will be a little more disintegrating. Nevertheless, you don't have to bake the egg-free version at all, just let them sit in the refrigerator. So many options right away! :)

These almond-coconut biscuits are great as dessert with coffee, as a treat for visitors or even on a gala dinner table. They will also revive every Christmas or Easter table by their beautiful lemon aroma. They are milk-free and thanks to the use of almond and coconut flour, they are also gluten-free. Prepared without eggs, they are suitable for both celiacs and people with allergy to egg or milk.

Since they are baked only for a short time, you are finished within 30 minutes. Thanks to coconut and nut flour, they also contain a lot of healthy fat. Take them with you to work or on the road. These biscuits will give you energy you need, along with a number of nutritionally valuable substances.

Instructions

1. In one bowl, mix mealy ingredients, and in another bowl mix wet ones.
2. Fold wet ingredients to dry ones and stir until a homogeneous dough is formed.
3. Shape the dough into cookies using spoon (the higher, the better) or shape balls on the sheet lined with parchment paper.
4. Bake them for about 15 minutes (with egg) or 10 minutes (egg-free) at 180 degrees Celsius (356 degrees Fahrenheit) until golden.
5. If you don't want to overbake the balls (in egg-free version), let them sit in the refrigerator for several hours.