Not everybody loves macadamias, perhaps because they start to turn rancid quite quickly and then taste stale. Fresh macadamia nuts, however, have a deliciously subtle, buttery flavour and give our cookies the perfect crunch. Macadamias are native to Australia’s tropical rain forests and have been enjoyed as a particularly rich source of food by Aboriginal Australians for centuries. Today they are so popular that sometimes there are macadamia shortages, as these nuts are quite tricky to grow and process. No wonder the macadamia is called the “queen of nuts”!
Coarsely chop the macadamia nuts and almonds and dry-roast lightly in a frying pan. Add the honey and allow the nuts and almonds to caramelise gently. Set the pan aside and allow to cool.
Chop the chocolate. Combine the flour, baking powder, cinnamon and salt in a mixing bowl. In another bowl, whisk the butter with the sugar until creamy. Add the egg and whisk to combine. Stir the dry ingredients into the mixture a little at a time. Finally fold in the chopped, toasted macadamias, almonds and chopped chocolate using a spatula. Cover the bowl and chill for 30 minutes.
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