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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These look delicious and relatively easy. Taken from Martha Stewart Living. Ingredients:
1 cup almonds, sliced and blanched |
2 tablespoons granulated sugar |
1 cup confectioners' sugar, plus more for dusting |
3 large egg whites |
1 pinch salt |
1/2 teaspoon pure vanilla extract |
1 lemon, zest of, plus |
1 teaspoon fresh lemon juice |
6 tablespoons heavy cream |
2/3 cup chopped bittersweet chocolate |
1 teaspoon instant espresso powder |
Directions:
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.
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