Almond Macaroon Fingers

Ingredients

• 1 can (7-8 oz) almond paste
• 1/2 cup confectioners' sugar
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 2 ounces bittersweet or semisweet chocolate, broken into pieces

Instructions

1. Preheat oven to 300°F. Line two cookie sheets with parchment.
2. In food processor with knife blade attached, process almond paste and sugar until combined (a few small lumps will remain).
3. Add whites and vanilla; pulse until well combined.
4. Spoon batter into decorating bag fitted with 1/2-inch star tip.
5. Pipe batter into 3-inch-long fingers, one inch apart, onto prepared cookie sheets.
6. Bake macaroons, on two oven racks, 17-19 minutes, rotating sheets between racks halfway through baking, until cookies start to turn golden brown on edges.
7. Cool on cookie sheets on wire racks. Repeat.
8. In microwave-safe cup, heat chocolate in microwave oven on High for one minute or until soft and shiny.
9. Remove; stir until smooth.
10. With pastry brush, brush chocolate on half of each macaroon; let dry.
11. If necessary, place in refrigerator five minutes to set chocolate.
12. Peel cookies from parchment; store tightly covered at room temperature, with waxed paper between layers, up to three days or in freezer up to one month.