Lemon-Espresso Bites

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