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Title: Chocolate-Dipped Hazelnut Macaroons
Categories: Five, Nuts, Chocolate
Yield: 24 servings

2/3 c Whole hazelnuts; toasted;
- skins removed
3/4 c Sugar; divided
7 oz Tube almond paste; crumbled
2 lg Egg whites
6 oz Semisweet chocolate; melted

Set oven @ 325ºF/165ºC.

Place hazelnuts and 1/4 cup sugar in a food processor;
process until nuts are finely ground. Add almond paste,
egg whites and remaining sugar; process until blended,
about 3 minutes.

Cut a small hole in the tip of a pastry bag; insert a
large star pastry tip. Fill bag with hazelnut mixture.
Pipe 1 1/4" rosettes 2" apart onto parchment-lined
baking sheets.

Bake until light brown, 12-14 minutes. Cool on pans 1
minute. Remove to wire racks to cool completely.

Dip bottom of each cookie in melted chocolate; allow
excess to drip off. Place on waxed paper-lined baking
sheets; refrigerate until set, about 1 hour.

Deirdre Cox, Kansas City, Missouri

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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