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     Title: Chocolate-Dipped Hazelnut Macaroons
Categories: Five, Nuts, Chocolate
     Yield: 24 servings

   2/3 c  Whole hazelnuts; toasted;
          - skins removed
   3/4 c  Sugar; divided
     7 oz Tube almond paste; crumbled
     2 lg Egg whites
     6 oz Semisweet chocolate; melted

 Set oven @ 325°F/165°C.

 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" rosettes
 2" 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.

 Recipe by Deirdre Cox, Kansas City, Missouri

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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