אזהרה: עוגיות פקאן שקדים ללא גלוטן אלה לא יחזיקו מעמד 5 דקות

These gluten-free almond pecan cookies are light, crackly on the outside, soft inside — with a bright lemon twist and rich buttery pecan crunch.

If you love pecan desserts, this recipe is a must-try. The toasted pecan on top adds that classic American nutty depth, while almond flour keeps the texture delicate and naturally gluten-free. A hint of lemon zest brings a subtle tang that balances the sweetness perfectly.

Think European elegance meets Southern pecan flavor.

They’re ideal for:

The texture is soft inside with a delicate crisp exterior, and that lemon-almond aroma while baking is absolutely irresistible.

And if you enjoy gluten-free baking, don’t forget to check out my full cookie playlist here:

🍪 Ingredients

1 egg white

Pinch of salt

110 g almond flour (about 1 cup)

60 g powdered sugar (about 1/2 cup)

1/2 tsp baking powder

1 tsp vanilla sugar (or vanilla extract)

Zest of half a lemon

Powdered sugar for coating

Pecans for topping

🔥 Baking Temperature

Bake at 180°C (350°F) for 20 minutes until lightly golden and beautifully crackled.

If you enjoy slightly tangy, nutty desserts with a refined flavor profile, this recipe will become a favorite.

Let me know in the comments where you're watching from — I love seeing how our baking community connects across the world ❤️