Chocolate-Dipped Almond-Pistachio Macaroons

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

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.

powdered sugar, almonds, flour, unsalted pistachios, egg white, salt, chocolate

Taken from www.food.com/recipe/chocolate-dipped-almond-pistachio-macaroons-50134 (may not work)