Guest Recipe: Edd Kimber's Lemon Curd Crinkles
Bright and zingy cookies, inspired by the Italian classic, amaretti.
This week, I’m highlighting a zesty recipe from Edd Kimber’s Small Batch Cookies—his irresistible Lemon Curd Crinkles (GF). As the weather starts to cool down, these bright and zingy cookies will help you imagine yourself soaking up the sunshine in Sorrento, perhaps with a limoncello in hand. Inspired by classic amaretti, they’re soft and bursting with vibrant citrus flavour. The lemon pairs beautifully with almonds to create a cookie that’s not only delicious but also super simple to bake.
To witness more of Edd’s delicious recipes be sure to follow him on Instagram and Substack.
LEMON CURD CRINKLES
{gf,v}
THE INGREDIENTS
85g (3oz/¼ cup + 3 tablespoons) caster (superfine or granulated) sugar
Zest of 1 lemon
125g (4½oz/1¼ cups) ground almonds(almond meal)
Pinch of fine sea salt
1 large egg white
Icing (powdered) sugar, for coating
100g (3½oz/5 tablespoons) lemon curd
THE METHOD
To make the cookie dough, place the sugar and lemonzest in a large bowl and use your fingertips to rub the zest into the sugar, doing so until the sugar is damp and fragrant. Add the ground almonds and salt and mix to combine.
In a separate bowl, whisk the egg white until light and frothy, then scrape into the almond mixture and mix with a spatula until evenly combined.
Cover the dough with clingfilm (plastic wrap) or a reusable alternative and refrigerate for 1 hour.
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4and line a baking tray (sheet pan) with parchment paper. Fill a small bowl with icing sugar. Divide the cookie dough into 6 equal pieces and roll each one into a ball. Roll the balls in the bowl of icing sugar, gently compacting the sugar onto the cookies to create a generous coating.
Place the cookies on the prepared baking tray and use a tablespoon measure to flatten them slightly, creating a depression in the middle of each one. Fill these depressions with the lemon curd. Bake for 15–17minutes, or until there is very small amount of colour on the cookies.
Remove and set aside to cool. If stored in a sealed container, these cookies will keep for up to 5 days.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Small Batch Cookies by Edd Kimber is published by Kyle Books. Photography: Edd Kimber.
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