• 2 1/2 cups California walnuts, toasted
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 teaspoon finely grated orange zest
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/3 cup (3 1/2 ounces) almond paste, cut in small pieces
• 3 egg whites
• 2 teaspoons water
• 1/3 cup Sugar

Preparation

1 Preheat the oven to 325ºF and cover cookie sheets with parchment paper. In a food processor fitted with the metal blade, combine the walnuts and chocolate and process until they are finely ground.
2 Add the orange zest, cocoa powder and salt, and process a few seconds more. Transfer the mixture into a large bowl.
3 Put the almond paste in the food processor and process until it resembles small crumbs.
4 Add 1 egg white and the water and process until combined. Set aside.
5 n a medium bowl, beat the remaining 2 egg whites until soft peaks form, then gradually add the sugar and continue beating until the whites are stiff.
6 Sprinkle about 1/2 cup of the chocolate walnut mixture over the egg whites and fold together, then scoop the egg whites on top of the chocolate walnut mixture in the large bowl.
7 Add the almond paste and stir together until thoroughly mixed. The macaroon dough will be firm enough to hold its shape, and a little sticky.
8 Spread the top of each wafer with a generous tablespoon of dough and place, about 1 inch apart, on the parchment-lined cookie sheets.
9 Bake about 18 minutes, until the surface of the macaroons looks dry, and feels dry to the touch. Cool for a minute on the cookie sheets, then transfer to rack to cool completely. Store in an airtight container.

Source:

California Walnut Board