Rating: 3.6 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.

Martha Stewart Living, December 2005

Gallery

Credit: Beatriz Da Costa

Recipe Summary test

prep:
15 mins
total:
35 mins
Yield:
Makes about 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.

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  • Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch 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. Transfer to freezer and stir occasionally until thickened, about 6 minutes.

  • Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

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Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/31/2014
Recipe totally didn't work out. It turned into not-so-delicious macarons type cookies. Super bummed.