CHOCOLATE-DIPPED HAZELNUT MACAROONS

Chocolate-Dipped Hazelnut Macaroons image

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

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 5

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

Steps:

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 : Calories 134 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.