Macadamia Shortbreads

Name: Macadamia Shortbreads
Yield: Makes about twenty-four 2-inch (5-cm) square cookies
Cuisine: United States
Ingredients: 1½ ounces (50 grams) unsalted macadamia nuts, crushed with the bottom of a pan; ½ cup sugar; 2¼ cups all-purpose flour (spoon flour into a dry-measure cup and level off); ½ teaspoon baking powder; 12 tablespoons (1½ sticks) cold unsalted butter, cut into 12 pieces; ⅓ cup sugar; ¾ cup (about 3 ounces/75 grams) unsalted macadamia nuts, crushed and finely chopped, but not ground

Preparation info

Makes about
twenty-four
2 inch 5 cm square cookies

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Macadamia nuts may be expensive, but they have a delicate and elusive flavor perfect for these cookies. Everything is just mixed together and pressed into the pan-nothing could be easier.

Ingredients

Cookie Dough

½ cup sugar
1½ ounces (50 grams) unsalted macadamia nuts

Americas
United States
Pastry
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 325°F (160°C).
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 powder