Makes 5 dozen

1 pound almond paste

4 ounces milk chocolate, melted

3 tablespoons confectioners' sugar

2 cups coarsely chopped unsalted macadamia nuts

Dark or light chocolate fondue for dipping

Finely chopped macadamia nuts (optional)

• Blend melted chocolate with almond paste and sugar. Mix until smooth and chocolate is evenly distributed. Stir in chopped macadamia nuts.

• Spoon small mounds of mixture onto a waxed paper-lined baking sheet. Refrigerate 30 minutes or until mounds harden slightly.

• Using wooden skewers or a fondue fork, dip centers into light or dark chocolate and, if desired, coat with finely chopped macadamia nuts.

Macadamia Madness

Though native to Australia, macadamia nuts were introduced to Hawaii in the late 1800s and represent a major export from that state. Long considered a luxury food, the cost of the macadamia is in part related to the difficulty in harvesting these hard-shelled nuts. Macadamias have an 80 percent fat content, making them popular with low-carb dieters.