Chocolate-Dipped Almond-Pistachio Macaroons

Recipe by skat5762
READY IN: 1hr 10mins


  • 4 12
  • 2
    cups whole almonds
  • 12
    cup flour
  • 1
    cup unsalted pistachios, finely chopped
  • 34
    cup egg white (about 6 large)
  • 14
    teaspoon salt
  • 12
    ounces semisweet chocolate, chopped


  • 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.