Go Back
+ servings
gluten-free lemon almond shortbread cookies recipe

Gluten-Free Lemon Almond Shortbread

Kachina @ Sweet Mouth Joy
A zesty and delicious shortbread with a buttery melt-in-your-mouth texture. It’s gluten-free and with a slightly unusual flavour combination that’s just sweet mouth joy!

Rate this recipe here:

5 from 2 votes
Prep Time 50 mins
Cook Time 12 mins
Total Time 1 hr 2 mins
Course Snack
Cuisine British
Servings 15 biscuits


  • 100 g (½ cups) unsalted butter (room temp.)
  • 60 g (½ cups) icing sugar
  • 50 g (¼ cups) caster sugar
  • 175 g (1⅔ cups) ground almonds
  • 2 lemons' zest
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • Pre-heat oven: 185°C / 165°C (fan) / Gas Mark 4 ½ / 365°F
  • Cream together the butter, icing sugar and caster sugar, until fluffy and fully combined.
  • Add in the remaining ingredients and mix together to form large crumbs.
  • At this stage you can then use your hands to press the crumbs together into a large ball of dough and lightly knead until smooth.
  • Roll the dough into a log, roughly 5-7cm in diameter.
  • Wrap the log in cling film and refrigerate for 30mins or up to a few days if making in advance.
  • Slice the log into roughly 2cm thick rounds and separate out onto a lined baking sheet. Leave at least a few centimetres between discs for the biscuits to spread as they cook.
  • Bake for 10-12 minutes until lightly golden brown at the edges. The biscuits will be hot and soft when they come out, but will firm up as they cool.


Calories: 144kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Almond, Gluten-Free, Lemon, Shortbread
Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!