Step 1

Bring the espresso to a boil with 1/3 cup of water and 2/3 cup of granulated sugar.

Step 2

In a separate bowl, dissolve 1/3 cup of cornstarch in 2 tablespoons of cold water. Add the water with the cornstarch to the coffee and cook for 1 minute, stirring constantly. Remove from the heat and let cool in a cold bain-marie.

Step 3

Finally, add in 1/4 cup of the amaretto liqueur and the whipped cream, folding from bottom to top with a spatula. Refrigerate for at least 3 hours.

Step 4

Blend the peel of one lemon with the blanched almonds, the apricot kernels, 3/4 cup of cane sugar, the potato starch, 1 1/2 tablespoons of cornstarch, and 2 tablespoons of water. You will obtain a firm dough: knead with your hands, roll it out until it is about 1/8 to 1/4 inch thick, cut out cookies with an oval cookie cutter (2 1/2-inch diameter) and dust with powdered sugar.

Step 5

Place the cookies on a baking tray lined with parchment paper, dusted with cornstarch. Bake at 260°F for 15-16 minutes.

Step 6

Remove from the oven, transfer to a grate, and let cool. Serve the cookies with the mousse in cups, toping with crushed coffee beans and cookie crumbles.