Chocolate-dipped Almond-pistachio Macaroons

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 50
• 4 1/2 cups powdered sugar
• 2 cups whole almonds
• 1/2 cup flour
• 1 cup unsalted pistachios, finely chopped
• 3/4 cup egg (about 6 large)
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate, chopped

Recipe

• 1 preheat oven to 400-degrees, and line 2 baking sheets with parchment.
• 2 blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
• 3 add flour and blend 1 minute.
• 4 transfer to a large bowl and mix in pistachios.
• 5 in a separate bowl, beat egg whites and salt until stiff but not dry.
• 6 fold nut mixture into whites in 4 additions (batter will be thick).
• 7 spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
• 8 bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
• 9 melt chocolate over double-boiler or in microwave, stirring until melted.
• 10 dip each cookie halfway into chocolate, shaking off excess.
• 11 place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
• 12 (can be made 3 days ahead. store between sheets of waxed paper in airtight container and refrigerate.) serve at room temperature.