Lemon-Espresso Bites

• 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

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.
7. Stir in zest.
8. Preheat oven to 300 degrees.
9. Put batter in a pastry bag fitted with a 1 1/2- inch round tip; pipe 2-inch rounds onto a nonstick baking sheet.
10. Bake until golden and set, about 15 minutes.
11. Let cool on a wire rack.
12. Bring cream to a boil in a pan.
13. Pour over chocolate and espresso in a heatproof bowl; whisk.
14. Freeze, stirring, until thick, 6 minutes.
15. Spread 2 teaspoons filling onto bottom of half of the cookies.
16. Sandwich with remaining cookies.
17. Dust with confectioners' sugar.

almonds, sugar, sugar, egg whites, salt, vanilla, lemon, lemon juice, heavy cream, bittersweet chocolate, espresso powder

Taken from www.food.com/recipe/lemon-espresso-bites-378406 (may not work)