Chocolate-Dipped Almond-Pistachio Macaroons

1. 1

   Preheat oven to 400-degrees, and line 2 baking sheets with parchment.

2. 2

   Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.

3. 3

   Add flour and blend 1 minute.

4. 4

   Transfer to a large bowl and mix in pistachios.

5. 5

   In a separate bowl, beat egg whites and salt until stiff but not dry.

6. 6

   Fold nut mixture into whites in 4 additions (batter will be thick).

7. 7

   Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.

8. 8

   Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.

9. 9

   Melt chocolate over double-boiler or in microwave, stirring until melted.

10. 10

    Dip each cookie halfway into chocolate, shaking off excess.

11. 11

    Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.

12. 12

    (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.