Chocolate-Dipped Almond-Pistachio Macaroons - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
Add flour and blend 1 minute.
Transfer to a large bowl and mix in pistachios.
In a separate bowl, beat egg whites and salt until stiff but not dry.
Fold nut mixture into whites in 4 additions (batter will be thick).
Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
Melt chocolate over double-boiler or in microwave, stirring until melted.
Dip each cookie halfway into chocolate, shaking off excess.
Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
(Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.