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a friend sent me this...looks good

1 cup sliced blanched almonds
2 tablespoons granulated sugar
1 cup convectioner's sugar plus more for dusting
3 large egg whites
pinch salt
1/2 teas vanilla
zest 1 lemon plus 1 teas lemon juice
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teas instant expressp coffee

bland almonds with 1 tablesppon granulated sugar until finely ground.  Transfer to medium bowl.  Stir in confectioner's sugar.  Put egg whites and salt in bowl and beat until soft peaks form  Add remaining granulated sugar and beat until stiff peaks form.  Stir in vanilla dn lemon juice.  Fold in almond mixture in 2 batches.  Stir in zest.

Preheat oven to 300. Place batter in pastry bag fitted with 1 1/2 inch round tip.  Pipe 2" circle on non stick pan or one lined with silpat liner  Bake about 15 min until golden.  let cool on rack

bring cream to boil in pan.  Pour over chocolate, expresso in a heatproof bowl, wisk.  freeze, stirring for 6 min until thick

spread 2 teas filling on half of cookies.  sandwich with remaining cookies.  dust with confectioner's sugar  makes about 16

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