Macadamia Shortbreads
Macadamia-flavored shortbread cookies that come together easily—simply combine all the ingredients, press into a baking pan, and bake.
Ingredients
sugar
1/4 cup
unsalted macadamia nuts (crushed with the bottom of a pan)
1-1/2 ounces (50 grams)
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
baking powder
1/2 teaspoon
cold unsalted butter (cut into 12 pieces)
12 tablespoons (1-1/2 sticks)
unsalted macadamia nuts (crushed and finely chopped, but not ground)
1/3 cup (about 3 ounces/75 grams)
sugar
1/2 cup
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 325°F (160°C).
2
Step 2
For the dough, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse to grind finely. Add the flour and baking powder and pulse several times to mix. Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery.
3
Step 3
Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in.
4
Step 4
Use a brush to sprinkle the top of the dough generously with water. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in.
5
Step 5
Bake the cookies until they are golden and firm, about 30 minutes.
6
Step 6
As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they'll become crisp.
7
Step 7
If you find the cookies are not crisp, return them to the pan and a 300°F (150°C) oven and bake them for another 10 to 15 minutes, then cool the pan on a rack.
