These cookies are amazing! And you can change the flavors around very easily if you don't care for either one.
1 cup sliced blanched almonds
2 Tbs granulated sugar
1 cup powdered sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 tsp pure vanilla extract
Zest of 1 lemon, plus 1 tsp fresh lemon juice
6 Tbs heavy cream
2/3 cup chopped bittersweet chocolate
1 tsp instant espresso powder
-Process almonds and 1 Tbs granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in powdered sugar. Put egg whites and salt into bowl of mixer fitted with a whisk attachment; beat on medium speed until soft peaks form. Add remaining granulated sugar; beat until still peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in two batches. Stir in zest.
-Preheat oven to 300°. Put batter in a pastry bag fitted with a 1 1/2" round tip. (You could just as easily use a zip-lock back and cut a little less than 1" corner. Pipe 2" 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, about 6 minutes.
-Spread 2 tsp filling onto bottom of one cookie; and sandwich with another cookie. Dust with powdered sugar, and enjoy!