Recipe

A A A

• 1 cup almonds, sliced and blanched
• 2 tbsp granulated sugar
• 1 cup confectioners' sugar, plus more for dusting
• 3 large egg whites
• 1 pinch salt
• 1/2 tsp pure vanilla extract
• 1 lemon , zest of, plus
• 1 tsp fresh lemon juice
• 6 tbsp heavy cream
• 2/3 cup chopped bittersweet chocolate
• 1 tsp instant espresso powder

• 1 Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground.
• 2 Transfer to a medium bowl; stir in confectioners' sugar.
• 3 Put egg whites and salt into bowl of mixer and using whisk beat on medium until soft peaks form.
• 4 Add remaining granulated sugar; beat until stiff peaks form.
• 5 Mix in vanilla and lemon juice.
• 6 Fold in almond mixture in 2 batches. Stir in zest.
• 7 Preheat oven to 300 degrees.
• 8 Put batter in a pastry bag fitted with a 1 1/2- inch round tip; pipe 2-inch rounds onto a nonstick baking sheet.
• 9 Bake until golden and set, about 15 minutes. Let cool on a wire rack.
• 10 Bring cream to a boil in a pan.
• 11 Pour over chocolate and espresso in a heatproof bowl; whisk.
• 12 Freeze, stirring, until thick, 6 minutes.
• 13 Spread 2 teaspoons filling onto bottom of half of the cookies.
• 14 Sandwich with remaining cookies.
• 15 Dust with confectioners' sugar.