Spumetti

By ctozzi

When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout

Ingredients

• 1 lb. blanched almonds
• 1/2 cup granulated sugar
• 1 cup confectioners' sugar
• 4 egg whites
• Pinch of salt
• 1/2 teaspoon of vanilla extract
• 1 tablespoon of honey
• Zest of one lemon, plus 1 tablespoon of fresh lemon juice
• Place blanched almond halves over each cookie (optional)

Preparation

Step 1

Process almonds and 2 tablespoons granulated sugar in a food processor until medium to finely ground.

Transfer into a bowl and stir in confectioners' sugar. P

utt egg whites and salt and beat on medium until soft peaks form.

Add the remaining granulated sugar and beat until stiff peaks form. Mix vanilla, lemon juice and honey.

Fold in almond mixture in several batches and stir in the lemon zest.

Preheat oven at 325 degrees.

Put batter in a pastry bag with round tip and pipe 2 inch rounds onto parchment-lined baking sheet.