MACADAMIA SHORTBREAD
Adapted from Nick Malgeri Modern Baker, an easy, delicious Macadamia Shortbread. Buttery, nutty, crispy with a crunchy top of nuts and sugar. Simply divine.
Equipment
- 1 food processor
- 1 9x13 pan
- parchment paper to line pan
Ingredients
Shortbread Base
- 1/2 cup granulated sugar 100gm
- 1-1/2 ounces unsalted or lightly salted macadamia nuts, chopped 42gm
- 2-1/4 cups all-purpose flour 270gm
- 1/2 teaspoon baking powder
- 12 tablespoons cold unsalted butter, cut into tablespoon-size pieces 170gm
Topping
- 1/3 cup granulated sugar 67gm
- 3/4 cup unsalted or lightly salted macadamia nuts, finely chopped 111gm
Instructions
- Preheat oven to 325°F. Line a 9″x 13″x 2″ baking pan with parchment paper or foil, leaving a couple of inches hanging over each short side. Butter the lining.
- Combine 1/2 cup sugar and 1 & 1/2 ounces macadamias, (I use both salted and unsalted nuts in a 2:1 ratio) in a food processor. Pulse until finely ground. Add the flour and baking powder. Pulse until mixed. Add the butter and pulse until the mixture is combined and powdery.
- Using a lightly floured, flat bottom glass or hands, press the dough firmly into the bottom of the prepared pan. Sprinkle the top of the dough with water. Sprinkle the finely chopped macadamias and then 1/3 cup sugar on top of the dough. Press firmly into the dough.
- Bake for 30-35 minutes, or until the cookies are golden and firm.
- While the cookies are still warm, use the overhanging lining to remove the cookies from the pan onto a cutting board. Cut into squares, using a sharp knife.
- Let the cookies cool completely. They should become crisp as they cool. If they aren’t crisp after cooling, place them back in the pan and bake for 10-15 minutes at 300°F.