Chocolate-Dipped Hazelnut Macaroons

1. 1

   Preheat oven to 325u00b0. 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.

2. 2

   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

3. 3

   .

4. 4

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

5. 5

   Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined

6. 6

   ; refrigerate until set, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.