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Categories:
almonds sugar sugar egg whites salt vanilla lemon lemon juice heavy cream bittersweet chocolate Espresso powder
Viewed: 58 - Published at: 9 years agoIngredients
- 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
- 12 teaspoon pure vanilla extract
- 1 lemon, zest of, plus
- 1 teaspoon fresh lemon juice
- 6 tablespoons heavy cream
- 23 cup chopped bittersweet chocolate
- 1 teaspoon instant espresso powder
Method
- Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground.
- Transfer to a medium bowl; stir in confectioners' sugar.
- Put egg whites and salt into bowl of mixer and using whisk beat on medium until soft peaks form.
- Add remaining granulated sugar; beat until stiff peaks form.
- Mix in vanilla and lemon juice.
- Fold in almond mixture in 2 batches.
- Stir in zest.
- Preheat oven to 300 degrees.
- Put batter in a pastry bag fitted with a 1 1/2- inch round tip; pipe 2-inch rounds onto a nonstick baking sheet.
- Bake until golden and set, about 15 minutes.
- Let cool on a wire rack.
- Bring cream to a boil in a pan.
- Pour over chocolate and espresso in a heatproof bowl; whisk.
- Freeze, stirring, until thick, 6 minutes.
- Spread 2 teaspoons filling onto bottom of half of the cookies.
- Sandwich with remaining cookies.
- Dust with confectioners' sugar.
