Chocolate-Dipped Hazelnut Macaroons

• 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

1. Preheat oven to 325u0b0. 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. 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. .
4. Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely.
5. Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined
6. ; refrigerate until set, about 1 hour.

whole hazelnuts, sugar, almond paste, egg whites, chocolate

Taken from www.tasteofhome.com/recipes/chocolate-dipped-hazelnut-macaroons/ (may not work)