Almond Pistachio Macaroons

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups.

3. 3

   In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs.

4. 4

   Gradually add the powdered sugar and keep mixing for about a minute until it's well combined.

5. 5

   Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough.

6. 6

   Place remaining chopped pistachios in a shallow dish.

7. 7

   Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side.

8. 8

   Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper.

9. 9

   Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula.

10. 10

    Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper.

11. 11

    They can be stored for up to 5 days at room temperature in an airtight container.

* Per serving · 4 servings · Values may vary.