Zabaione with Almond Cookies

Ingredients

• 4 egg yolks
• 40 g sugar
• 150 ml white wine
• juice and zest of half a lemon (unprocessed)
• cinnamon powder
• powdered sugar (for dusting)
• 250 peeled almond kernels
• 1 tsp bitter almond flavoring
• 200 g sugar
• 4 egg whites
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Grind almonds finely and mix with 150 g sugar and the bitter almond flavoring.

2. 2.

   Beat egg whites until stiff peaks form, then gradually add remaining sugar while whipping.

3. 3.

   Fold the almond mixture into the whipped egg whites in spoonfuls to create a smooth batter.

4. 4.

   Grease a baking sheet and dust it with flour.

5. 5.

   Using a piping bag fitted with a smooth tip, pipe walnut-sized mounds of the almond batter onto the baking sheet. Let stand for about 2 hours, then bake in a preheated oven at 150°C for approximately 1 hour.

6. 6.

   For the zabaione, whisk egg yolks with sugar in a stainless steel bowl until frothy. Add white wine, lemon zest, and cinnamon. Place the bowl over a warm water bath and beat with an electric hand mixer until thickened. Taste with lemon juice, then spoon into small bowls and top with almond cookies.