Lemon-Espresso Bites

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. 1

   Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground.

2. 2

   Transfer to a medium bowl; stir in confectioners' sugar.

3. 3

   Put egg whites and salt into bowl of mixer and using whisk beat on medium until soft peaks form.

4. 4

   Add remaining granulated sugar; beat until stiff peaks form.

5. 5

   Mix in vanilla and lemon juice.

6. 6

   Fold in almond mixture in 2 batches. Stir in zest.

7. 7

   Preheat oven to 300 degrees.

8. 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. 9

   Bake until golden and set, about 15 minutes. Let cool on a wire rack.

10. 10

    Bring cream to a boil in a pan.

11. 11

    Pour over chocolate and espresso in a heatproof bowl; whisk.

12. 12

    Freeze, stirring, until thick, 6 minutes.

13. 13

    Spread 2 teaspoons filling onto bottom of half of the cookies.

14. 14

    Sandwich with remaining cookies.

15. 15

    Dust with confectioners' sugar.