Chocolate-Dipped Hazelnut Macaroons

Name: Chocolate-Dipped Hazelnut Macaroons
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 dozen
Cuisine: Europe, Italian
Ingredients: 2/3 cup whole hazelnuts, toasted and skins removed; 3/4 cup sugar, divided; 1 package (7 ounces) almond paste, crumbled; 2 large egg whites; 6 ounces semisweet chocolate, melted

Total Time Prep: 35 min. Bake: 15 min./batch + cooling

Yield 2 dozen

Test Kitchen Approved

These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri

Ingredients

2/3 cup whole hazelnuts, toasted and skins removed
3/4 cup sugar, divided
1 package (7 ounces) almond paste, crumbled
2 large egg whites
6 ounces semisweet chocolate, melted

Directions

Preheat oven to 325°. 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-in. rosettes 2 in. 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.

Nutrition Facts

1 cookie: 134 calories, 8g fat (2g saturated fat), 0 cholesterol, 5mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 2g protein.

These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri

Recipe Creator