Christmas Macadamia Cookies

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Preparation info

  • Difficulty

    Medium

  • Makes about

    16

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

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”!

Ingredients

  • 40 g ( oz/¼ cup) macadamia nuts
  • 40 g ( oz/¼ cup) blanched almonds
  • 1–2 tbsp honey
  • 100 g ( oz) high-quality white chocolate
  • 190 g ( oz) flour
  • 1 tsp baking powder
  • ¼ tsp cinnamon
  • 1 pinch salt
  • 130 g ( oz) butter, softened
  • 60 g ( oz) brown sugar
  • 1 egg

Method

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.

Make sure to preheat the oven in time to 180°C (350°F/Gas mark 4). Line a baking tray with baking paper. Shape the dough into balls about 3 cm ( inches) in diameter. Set the balls on the prepared baking tray about 3 cm ( inches) apart and press to flatten gently. Bake the cookies in the preheated oven for about 15–17 minutes. (Move the tray to the highest rack in the oven after about 10 minutes if the cookies turn too dark on the bottom.) Leave the cookies on a rack to cool.