• Preheat oven to 350F (325F convection bake). Line 1 baking tray with parchment and set aside.

Lemon Almond Cookies

• In a large bowl, combine sugar with lemon zest. Blend lemon zest into sugar with your clean hands or using a wooden spoon. Add eggs and almond extract. Mix to combine.
• Add almond flour with a pinch of salt, and mix together until wet and evenly combined.
• Form into 2 tbsp dough mounds, roll into balls, and shape into an egg (optionally - press into an egg mold). Place cookies onto a baking sheet, flatten slightly, then space them 1-2" apart.
• Bake for ~20 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool completely on a baking sheet.

Lemon Glaze

• In a small bowl, combine powdered sugar with 2 tsp of lemon juice. Continue adding a few drops of lemon juice at a time until a thick, dip-able, glaze forms.

Assembly

• Dip the top of your Lemon Almond Cookies in lemon glaze and return them to the parchment lined baking sheet. Mix together 1 tsp of dark cocoa powder and 1-2 tsp water until a flickable, dark, liquid consistency forms. Let set at room temperature for 15-20 minutes.
• Dip clean brush into cocoa water and - using your fingers or a fork - flick the end of the brush towards your egg shaped lemon almond cookies.
• Allow to cool fully and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
• Enjoy!