Lemon Espresso Bites Recipes

Steps:

• 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.
• 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.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray mini muffin pans with non-stick cooking spray
• 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
• 4. spoon small amount of batter into each muffin tin to fill half way up.
• 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
• 6. To make Glaze: sift powdered sugare into mixing bowl
• 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
• 8. Mix with a spoon until smooth.
• 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.

Steps:

• Pour lemon soda over ice and top with espresso. Stir, add a lemon wheel (or two) and enjoy.