These pretty cookies with their special flavor and texture are perfect for the holiday season and not that difficult to make.
—Deirdre Cox, Kansas City, MO
Prep: 35 min. Bake: 15 min./batch + cooling Makes: 2 dozen
2/3 cup whole hazelnuts, toasted and skins removed
3/4 cup sugar, divided
1 pkg. (7 oz.) almond paste, crumbled
2 large egg whites
6 oz. semisweet chocolate, melted
1. Preheat oven to 325°. 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 11/4-in. rosettes 2 in. apart onto parchment-lined baking sheets.
3. Bake until light brown, about 12-14 minutes. Cool rosettes on pans 1 minute. Remove to wire racks to cool completely.
4. Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, 1 hour. Note: To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring the nuts occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. 1 cookie: 134 cal., 8g fat (2g sat.fat), 0 chol., 5mg sod., 13g carb. (11g sugars, 1g fiber), 2g pro.