These chewy, lemon and almond-scented cookies are made with little more than almond flour, egg whites and sugar, meaning they are naturally gluten-free!
A riff on my popular soft amaretti cookies, these almond flour crinkle cookies will spread a bit more in the oven, resulting in a lighter, chewier texture with crisp edges and eye-catching powdered sugar-coated crackly tops.
I’ve been wanting to do a lemon amaretti cookie recipe for sometime now.
Rather than just adapting my always popular soft amaretti cookie recipe for yet another flavor (I’ve done 13 so far from matcha to hazelnut), I decided to tweak the recipe a little bit more to change the shape and texture of the final cookie. Not that the original isn’t perfect as is (why fix what’s not broken) but I still wanted to do something a little different lest I start to sound like a broken record.
During my testing, I discovered that by adding a tiny bit of liquid (lemon juice in this case) and an even tinier amount of baking soda/powder, the cookies, instead of retaining their ball-like shape, spread into a delightfully crackly finish. The added leavening results in a lighter interior as well, with a wonderful chewy texture (people say they like chewy cookies but these, these are truly chewy).
Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 minutes of time from start to finish!
Make this classic recipe your go-to cranberry sauce, and use it as a foundation for your own inspired creation—a choose-your-own-adventure cranberry sauce if you will. The only limit is your imagination!
Homemade cranberry sauce is one of my favorite parts of the holidays. The intense tartness is the perfect contrast to the rich, fatty flavors and textures on the rest of your plate. I like to get a bit of cranberry sauce with each and every bite.
Another thing I love about cranberries are their versatility: there are so many complementary flavors that go with this unique fruit, from savory winter spices to sweet summer berries, zesty citrus to spicy peppers and sultry liqueurs (just take a walk down the cranberry juice aisle in your local market and it will be obvious that cranberry goes with just about anything).
That means that I can make a different kind of cranberry sauce every year and never get bored.
But still, there’s something to be said for the classic, with the perfect balance of sweetness, and a hint of lemon to compliment the natural tannins in the cranberries.
Want More Jam Recipes?
Check out my new cookbook, That’s My Jam, with 52+ seasonal recipes for jams, jellies, marmalades & more!
The question is: are you team chunky-homemade cranberry sauce or team jellied-from-the-can? Chances are your Thanksgiving table is probably split right down the middle, with both sides staunchly arguing for their candidate of choice. Such a heated debate has ruined many a Thanksgiving.
While this recipe is intended for the chunk-ocrats among us, if you happen to identify with the jelly-can party (or have dinner guests who do), don’t worry, I have a recipe for that too which you can find in my book, That’s My Jam. It’s a recipe that will please the canned-cran lovers but still bring that homemade touch to the table. Might I suggest making a batch of both?
If you’d rather not make two batches of sauce, you can follow this recipe but run the mostly-cooked cranberries through a food mill for a smoother, saucier texture (not quite jellied—it needs more pectin for that—but it might be the perfect compromise!) Return to the stovetop and cook a few minutes longer to thicken. You’ll end up with a batch of beautifully saucy, spoonable deliciousness that should please just about everyone!
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