|
Instructions |
|
|
Line 2 baking sheets with parchment paper and fit a pastry bag with a 1/2 inch plain tip; set aside.
|
|
|
Blend almonds in a food processor until finely ground. Add 1 3/4 cups confectioners sugar and 2 tsp zest; pulse to combine.
In seperate bowl, whip egg whites and cream of tartar to soft peaks. Sprinkle in granulated sugar and whip to stiff peaks.
Fold almond mixture into egg whites in two batches. Transfer batter to pastry bag and pipe 1 inch rounds an inch apart on prepared baking sheets. Let sit 1 hr at room temp.
|
|
|
Heat oven to 300F with two racks centered. Bake rotating position after 10 min, until cookies are golden, about 20 min. Cool completely before removing from parchment.
|
|
|
Make filling- Beat together butter, 1/2 tsp zest, and juices. Add 3/4 cups confectioners sugar and beat until fluffy, 1 min. Pipe a small amount on the bottom side of half the cookeies. Sandwich them with the other cookies.
|
|
|
Originally Submitted
1/31/2009
|