Lemon-Espresso Bites

alligirl's Note:

These look delicious and relatively easy. Taken from Martha Stewart Living.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 16.0 cookies

• 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
• ½ 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.

Reviews

[seesko]

These are awesome! I made them exactly as stated and wouldn't change a thing. They were a bit time consuming to make, but so worth it. These went great with our after dinner coffee last night.