Recipes
Chocolate-Dipped Double Almond Macaroons
- Yield: 16 Servings
- Prep Time: 20 Mins.
- Cook Time: 22 Mins.
Ingredients
- 1 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
- 1 cup granulated sugar
- 3 egg whites (scant ½ cup), large
- 3/4 teaspoon almond extract
- 2 cups Fisher® Chef’s Naturals® Sliced Almonds
- 2 tablespoons powdered sugar
- 1 1/2 cup bittersweet chocolate chips (about 9 ounces)
Directions
- Position 1 rack in upper third of oven and 1 rack in lower third and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
- Combine Fisher® Chef’s Naturals® Almond-Coconut Flour, 1 cup sugar, egg whites and almond extract in medium bowl and whisk until mixture forms thick, sticky batter.
- Spread sliced almonds out in a shallow dish.
- Drop sticky batter by 1 level tablespoonful into nuts, then sprinkle with nuts to coat (it will be soft).
- Gently transfer cookie to parchment-lined baking sheet. Repeat, spacing mounds about 2 inches apart.
- Lightly sift powdered sugar over cookies.
- Bake cookies until light golden brown (switching sheets from top to bottom racks and rotating sheets back to front halfway through baking), 18 to 20 minutes.
- Slide cookies on parchment onto counter and cool completely.
- Melt chocolate chips in small, microwave safe bowl in microwave until warm to touch, stopping occasionally to stir, 1 to 2 minutes, depending on power of microwave.
- Working with 1 cookie at a time, dip cookie halfway in melted chocolate, tilting bowl if necessary; shake off excess and place on clean parchment-lined sheet. Refrigerate briefly until chocolate sets, about 15 minutes.Note: Store in airtight container at room temperature for up to 2 days.
Share This Fisher Recipe