LIMONCELLO CREAM-FILLED ALMOND COOKIES

These almond cookies with limoncello cream are an irresistible Italian dessert that will take your taste buds on a journey to the Amalfi Coast.

The delicate crunchiness of the almond cookies combined with the soft and flavorful limoncello cream makes this dessert a real crowd-pleaser for any gathering.

For the Almond Cookies:

• 1 ¾ cups of almond flour (ground almonds)
• ⅓ cup + extra for dusting of powdered sugar
• ½ cup of granulated sugar
• ½ tsp of vanilla extract
• a pinch of salt
• 2 large egg whites

For the Limoncello Cream:

• 1 ½ cups milk (350 ml)
• ⅔ cup granulated sugar (140 g)
• 3 ½ tbsp limoncello liqueur (50 ml)
• ⅓ cup cornstarch (cornflour, maizena) (40 g)
• 4 egg yolks
• 1 vanilla bean (or 1 tsp vanilla extract)
• Zest of 1 lemon

METHOD:

Pour the powdered almonds into a bowl and add the granulated sugar, powdered sugar and salt.

Stir and then pour it through a sieve into another bowl.

When you have sifted everything, add the egg whites a little at a time and incorporate with each addition, then add the vanilla extract.

Knead to incorporate all the ingredients well until the mixture is smooth and a little moist.

Cover with plastic wrap and let stand in the refrigerator at least 5 hours.

MAKE THE LIMONCELLO CREAM

Score the vanilla pod and, with the back of a knife, scoop out all the inner seeds.

Place the milk, grated lemon zest and vanilla stick seeds in a small saucepan and stir.

Let the milk heat up.

Whisk the egg yolks together with the sugar for a few minutes to make a frothy, whitish mixture then add the cornstarch and continue whisking a few seconds.

When the milk is about to boil put the beaten egg mixture in the center of the saucepan and do not stir.

Cook for a few minutes until you will see small volcanoes forming on the surface.

Only at this point stir very quickly with a hand whisk and cook for about 5 minutes.

Let the custard cool completely and add it to the limoncello.

Mix and blend the limoncello with the rest of the custard.

The limoncello custard is ready; you can use it as you wish.

CREATE AND BAKE THE COOKIES

After the time in the refrigerator has elapsed, take back the bowl with the almond mixture and set out a plate or other container with powdered sugar.

Scoop out a small amount from the dough with a teaspoon and lay it on the powdered sugar. Continue this way for the entire dough, trying to get an even number of pieces.

Coat each small portion with powdered sugar then create a ball for each one, which you will then crush just slightly. You will need to get a round shape.

Preheat the oven to 350 F.

Always turn in the powdered sugar and as you do so, place each piece on baking paper prepared on a drip pan.

Squish the surfaces again to flatten each piece more and bake for 15 minutes at 330 F (less than the preheat temp).

When you have baked all the cookies, arrange half with the base facing up and half not.

Fill the piping bag with the previously prepared limoncello cream and, on each base facing up, spiral the cream.

Top it by placing another cookie on top.

Here you have your excellent almond cookies filled with mouthwatering limoncello cream!