Lemon Cats' Paws

Ingredients

90 gr unblanched almonds
130 gr granulated sugar
65 gr confectioners sugar
1 gr salt
1 egg
18 gr vanilla extract
4 lemon zest
375 gr swiss dark chocolate
130 gr flour
26 gr flour
1 1/2 long cats paws about
1/2 baking sheet is covered with piped cookies
1/2 baking shee
1/2 cookies with a layer of melted

Instructions

the melted or tempered chocolate. Place the cookies back onto the waxed paper-lined baking sheet and refrigerate 5 to 10 minutes, or until the chocolate is set. Store the cookies dipped in melted chocolate in a airtight container in the refrigerator for up to two weeks. The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks.