Gianduja Macaroons

This stared off as a recipe for almond-lemon macaroons at Israeli Kitchen. They have morphed into hazelnut macaroons, dipped in hazelnut truffle chocolate.

The cookies are chewy, with an amazingly intense hazelnut flavor. If you like Nutella (pasta gianduja), you will love these macaroons.

Hazelnut Macaroons
Adapted from the New York Times recipe for Almendrados (by Ana Bensadón) spotted at Israeli Kitchen.

6 ounces ground blanched hazelnuts
3/4 cup granulated sugar
1 large egg
For dipping: 3.5 ounces hazelnut truffle chocolate bar plus ½ ounce bittersweet chocolate, melted

Put the nuts and the sugar in the food processor and pulse to grind the nuts as finely as possible without turning the mixture into nut butter (stop before it starts to form a paste). Add the egg and pulse until the mixture forms a dough. Let the dough rest in the refrigerator for several hours (or overnight).

Preheat the oven to 350 degrees. Place small balls of dough, 1″ apart, on parchment lined sheet pans. Bake for 8-10 minutes.

When completely cooled, dip in melted chocolate and place back on the lined baking sheets to let the chocolate harden. You might need to put the pans in the refrigerator for the chocolate to harden.

Makes about 3 dozen.

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