Almond Cookies

Cookies:

3 cups shelled almonds

2 1⁄2 cups powdered sugar

2 teaspoons vanilla sugar or 1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

3 egg whites, lightly beaten

Meringue filling:

2 egg whites

3⁄4 cup sugar

Colored sprinkles for decoration

Chocolate ganache filling:

1 1⁄2 cups finely chopped, dark chocolate

2⁄3 cup heavy whipping cream To make cookies: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.

In a food processor with metal blade, process almonds until finely chopped. Add powdered sugar, vanilla sugar or vanilla and lemon zest and process until combined. Add egg whites and process until dough is formed.

Slightly moisten hands with cold water and form teaspoons of dough into balls. Place on lined cookie sheet. Bake in preheated oven 15 to 20 minutes or until very lightly browned.

To make meringue filling: Place egg whites and sugar in top of double boiler (a heatproof bowl set over a pot also can be used). Water should be barely simmering. Stir 3 to 5 minutes, or until mixture is shiny and smooth. Remove bowl from heat and beat with electric mixer until shiny, thick ribbons form. Spread meringue on flat side of one cookie and top with another cookie. You may spread sprinkles on a flat plate and roll exposed meringue filling in sprinkles; or, place cookies, filling side up, in paper cups and scatter sprinkles over exposed filling.

To make chocolate ganache filling: Place chocolate in a heatproof bowl. Heat cream until almost boiling. Pour hot cream over chocolate and let sit a few minutes to soften. Whisk until smooth. Cool at room temperature, stirring frequently. Spread ganache on flat side of one cookie and top with another cookie. These cookies may also be served in paper cups, filling side up.